As sous vide cooking becomes more and more common we're asked more and more about the safety concerns associated with sous vide cooking. We decided to gather links to a few of the better articles addressing these issues, namely cooking in plastic and time and temperature safety. Hopefully these articles can start answering any questions you have about the safety of sous food cooking.
A Practical Guide to Sous Vide Cooking
Probably the best guide to sous vide safety out there. It provides a detailed discussion of the science behind cooking food and making sure it is safe to eat. It also prompted our article below.
Cooking Time and Temperature for Sous Vide Safety
Our article about the misunderstanding of how important time is to food safety, not just temperature. This comes heavily into play in the safety of sous vide cooking.
Nutrition and Food Safety of Sous Vide processing
A good PDF report more focused around the industrial use of sous vide but still contains a lot of relevant knowledge about sous vide safety that applies to the home cook.
Sous Vide, Revisited
A great discussion about cooking times and temperature as they relate to food safety in general and sous vide in particular.
Under Pressure: Cooking Sous Vide
At the bottom of this article on sous vide Michael Ruhlman shares an email exchange he had with Harold McGee about the safety of plastic with sous vide cooking.
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