3 ms·
According to this page (I didn't verify it myself), salmonella is quite difficult to dry sterilize. (https://www.foodsafety-experts.com/food-safety/salmonella-
by Reelin 7y ago
According to this page (I didn't verify it myself), salmonella is quite difficult to dry sterilize.
(https://www.foodsafety-experts.com/food-safety/salmonella-secrets/ https://www.foodsafety-experts.com/food-safety/salmonella-se...)
> Salmonella is very difficult to kill when it is sitting in dry powders. Depending on the product you might need to get the product heated to temperatures above 150°C for at least 30 minutes to achieve a 6-log reduction if any Salmonella present in the product.
- Xcelerate 7y agoWow, this is news to me. I always assumed there were time-temperature curves for pasteurization & sterilization that applied to bacteria regardless of the medium the pathogens existed within. Food safety is actually pretty complex and often gives me hesitation when cooking sous vide (for instance, botulism spores from garlic can easily survive anaerobic sous vide conditions).
- Reelin 7y agoCould you instead sterilize the garlic before use? Moisture level generally has strong effects on microorganism survival. Another example is B. cereus spores (can be present in rice) which can remain viable in boiling water for extended periods and are even more heat resistant in dry environments. I was a bit surprised by the extremely high temperature claimed by the article linked in my previous comment. I'm still wondering if perhaps they accidentally swapped C and F in the units there, but I didn't have much luck tracking down a time-temperature survival curve for salmonella under dry conditions.
- greglindahl 7y agoBacteria are completely different when they are wet and when they are dry.
- mattmaroon 7y agoI don't believe anyone has ever gotten botulism poisoning from sous vide cooking and people cook garlic/onions that way all the time. I'm sure it doesn't kill the spores but perhaps the heat still kills enough?