Meat Safety with Sous-vide

Learn the USDA guidelines for time and temperature to maintain meat safety during low-temperature cooking methods.

Sous-vide cooking, food preparation in which food is vacuum sealed and placed in a low-temperature water bath, has become increasingly popular. Yet this kind of low-temperature cooking approach raises concerns about food safety. The accompanying article includes several links to studies and guidance that shed light on the parameters one should follow to keep food safe when using sous-vide cooking.