Sous vide died...Pork OK?

[JohnTor]

Hi,

I was sous viding four big racks of pork back ribs in a cooler at 155 with an Anova. Unfortunately when I moved the cooler, the water sloshed, and the Anova got wet too high up the device. Soon after, it started beeping and stopped heating the water. There had only been about 1.5 hours of cooktime and the ribs had been frozen. I should have popped the ribs in the oven at that point, but time would not allow. I closed the cooler and left it overnight. In the morning, the water temperature was 115 (and my Anova is still dead). Now I've popped the ribs in the oven at 450, hoping to salvage the meat.

I know I haven't properly pasteurized the meat. After about 30 minutes at 450, the internal temperature of the meat is now at least 165. Sous vide teaches us that 10 seconds at 165 will kill all bacteria. I dropped the oven to 200 and left them in another 30 minutes (so overkill). Next I plan to bag the ribs, cool them in a water bath and put in the freezer for an hour. Then back in the cooler with ice packs for the long drive to the cottage. Finish on the BBQ tonight for dinner. With this plan, will the ribs be safe to eat?

Thanks,

John

 

[mike243]

When in doubt throw it out,too risky imo.sorry it happened

 

[daveomak]

I'm guessing you had the meat in plastic bags....
They been sitting in warm water overnight.....
The bags are sealed to keep the water out....
And let no air inside....

That sounds like BOTULISM POISONING to me....


.....

 

[daveomak]

To kill any botulism in the meat, you'd have to pressure cook them to 240+ deg. F for several minutes...

I would not trust all botulism was killed at that point...

Seal them tightly in several layers of thick plastic and freeze... then dispose of properly...

You don't want to kill anyone or anything by spreading botulism....

Botulism is the deadliest pathogen known to mankind...

 

[JohnTor]

They are in the freezer now. They looked and smelled great. I'm hesitant to serve them to my family tonight, so glad I checked in for your advice. I did however, act as a guinea pig and ate three ribs with a bit of salt. Tasted great. I'll let you know if I get sick, but won't serve to my family regardless.

 

[daveomak]

Botulinum toxin, a protein produced by the bacterium Clostridium botulinum, could be “the most poisonous poison” there is, as writer Carl Lamanna called it in an article for Science, in 1959. First weaponized by Imperial Japan in the 1930s, and later, Nazi Germany, the United States, the Soviet Union, Syria, Iran, Iraq, and North Korea, a single gram of toxin could theoretically kill more than a million people if dispersed into the air and inhaled. But before botulinum toxin became a bioweapon and a smoother of crow's feet as the drug Botox, botulism was historically a foodborne malady, and the toxin lurked in sausage and cured meats.

 

[daveomak]

http://www.douglasbaldwin.com/sous-vide.html

Read the above link.....