Importance of temperature control on pasteurizing times

Pasteurizing times can be found in [FOOD SAFETY HAZARDS AND CONTROLS FOR THE HOME FOOD PREPARER]:



To get an idea how much temperature control influences the necessary pasteurization times, the following data have been interpolated: So if you set your SousVide water bath to 55.0°C intending to pasteurize in 89 minutes, and your sensor is 0.5°C off, i.e. your water bath has 54.5°C instead of 55.0°C, you actually would have to pasteurize for 110 minutes. See Thermometer calibration.

On the other hand, pasteurizing at 80°C takes a fraction of a second, so dunking bagged food in water of 80°C before storing or cooking will reduce surface bacteria to a safe level very quickly.

--PedroG 00:16, March 16, 2010 (UTC)

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