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grumpvet87
IF cooked long enough to be pasteurized:
“While keeping your food sealed in plastic pouches prevents recontamination after cooking, spores of *Clostridium botulinum*, *C. perfringens*, and *B. cereus* can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at
1. below 36.5°F (2.5°C) for up to 90 days, 2. below 38°F (3.3°C) for less than 31 days, 3. below 41°F (5°C) for less than 10 days, or 4. below 44.5°F (7°C) for less than 5 days”
karavasis
If you didn’t cool it off rapidly in ice bath, then only 3-4 days.
3 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
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IF cooked long enough to be pasteurized:
“While keeping your food sealed in plastic pouches prevents recontamination after cooking, spores of *Clostridium botulinum*, *C. perfringens*, and *B. cereus* can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at
1. below 36.5°F (2.5°C) for up to 90 days,
2. below 38°F (3.3°C) for less than 31 days,
3. below 41°F (5°C) for less than 10 days, or
4. below 44.5°F (7°C) for less than 5 days”
If you didn’t cool it off rapidly in ice bath, then only 3-4 days.