Comment on Trust the process!
IMALlama@lemmy.world 3 days agoYes you can, but you’re not going to be able to cook to order.
It’s all about the meat’s internal temperature and the amount of time it’s kept at that temperature. If the meat could reach 165° F instantly it would kill everything. If you hold it at 120° F for two hours you kill nearly everything.
Decoy321@lemmy.world 3 days ago
Which is distinctly different from everything. And the consequences of this literally affect your health.
IMALlama@lemmy.world 3 days ago
I am amused at the up and downvotes on your comment. Have an up vote from me :)
This is the same way they measure the time duration you need to hold poultry at 165°F for.
Here’s a fun thought experiment: egg whites collegiate (ie are considered cooked) at 150° F. To reach 7.0 log10 levels of salmonella killing you would have to either have to hold your eggs at this temperature for 72 seconds or cook them to a higher temperature and hold them there less long. I don’t know about you, but I like over easy eggs. The center of the yolk gets no where near 150.
SoleInvictus@lemmy.blahaj.zone 3 days ago
I am a microbiologist, I can vouch this is correct. There’s the concept of infective dose, which is the number of pathogens required to infect a host.
Humans are exposed to pathogens on a regular basis. As long as the amount of exposure is not enough to cause illness, you’re in the clear. A 7-log10 reduction should get pathogens far below the infective dose, unless you’re eating like…a solid mass of Salmonella. Gross.
Now I’m going to sous vide some chicken breasts at 120°F this weekend, for science!
IMALlama@lemmy.world 3 days ago
I imagine the texture will probably be… not great, lol.
Report back on your findings!