Can Sous-vide Cooking Kill Bacteria?
Recently, the popular low-temperature cooking method, that is, the use of sous-vide cooking sticks to cook food at low temperatures, has begun to enter the ordinary family kitchen. However, those who are new to sous-vide sticks may doubt that can the food be cooked under low temperatures. This is related to the denaturation of protein. When we are cooking, due to the external heat, the heat will cause the proteins in the ingredients to expand and change their structure. You can also say that it is cooked.
This process does not require a large amount of heat energy transfer, but only has high enough and average heat energy; for fish and meat, the temperature required for denaturation of protein is only 50°C to 68°C, that is to say, as long as it is maintained at this temperature, the food can be cooked. Therefore, can sous-vide cooking kill bacteria?
Before discussing this matter, we need to understand that there are many external reasons for the growth of microorganisms, such as water, pH, temperature, oxygen, pressure, etc. Let's look at oxygen first. Most food bacteria are aerobic. However, don't forget that the first step in sous-vide cooking is to vacuum the food by a vacuum sealer. In an oxygen-free vacuum environment, most microbial growth can be reduced. The second is temperature. Although the temperature range in which microorganisms can survive is wide, the most suitable temperature for breeding is about 20 to 50°C. The normal setting temperature of sous-vide cooking usually falls between 50°C and 68°C, and coupled with a long cooking time, most bacterial can be killed. If you are worried about bacteria, it is recommended to keep the cooking temperature above 60°C.
This process does not require a large amount of heat energy transfer, but only has high enough and average heat energy; for fish and meat, the temperature required for denaturation of protein is only 50°C to 68°C, that is to say, as long as it is maintained at this temperature, the food can be cooked. Therefore, can sous-vide cooking kill bacteria?
Before discussing this matter, we need to understand that there are many external reasons for the growth of microorganisms, such as water, pH, temperature, oxygen, pressure, etc. Let's look at oxygen first. Most food bacteria are aerobic. However, don't forget that the first step in sous-vide cooking is to vacuum the food by a vacuum sealer. In an oxygen-free vacuum environment, most microbial growth can be reduced. The second is temperature. Although the temperature range in which microorganisms can survive is wide, the most suitable temperature for breeding is about 20 to 50°C. The normal setting temperature of sous-vide cooking usually falls between 50°C and 68°C, and coupled with a long cooking time, most bacterial can be killed. If you are worried about bacteria, it is recommended to keep the cooking temperature above 60°C.