Yes 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.
If you hold it at 120° F for two hours you kill nearly everything
Which is distinctly different from everything. And the consequences of this literally affect your health. It’s the reason there’s a hard rule about the temperature. It’s for safety.
I am amused at the up and downvotes on your comment. Have an up vote from me :)
A 7.0 log10 lethality means that a process has reduced the number of harmful bacteria, like Salmonella, by a factor of 10 million, effectively killing 99.99999% of them
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.
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!
Edit: just remembered Clostridium species are more heat resistant and sporulate. Don’t want botulism. 140°F it is!
Yes 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.
https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf
Which is distinctly different from everything. And the consequences of this literally affect your health. It’s the reason there’s a hard rule about the temperature. It’s for safety.
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.
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!
Edit: just remembered Clostridium species are more heat resistant and sporulate. Don’t want botulism. 140°F it is!
I imagine the texture will probably be… not great, lol.
Report back on your findings!
Oh, it’s 100% gonna be nasty. I’ll make a post and tag you.