Douglas Baldwin's Practical Guide to Sous Vide cooking is the only place you need to look to determine pasteuration times vs. temperature. It is an outstanding

Douglas Baldwin's Practical Guide to Sous Vide cooking is the only place you need to look to determine pasteuration times vs. temperature. It is an outstanding reference that just so happens to be free. https://douglasbaldwin.com/sous-vide.html https://douglasbaldwin.com/sous-vide.html BTW, try pasteurizing raw eggs, beat one into a bowl of rice, and top with a bit of kimchi and sesame seeds. Delicious.