Food Safety Question - Work Pot Luck

[Pocchampion]

I sous vide chicken at 146 and 170 is a bit higher. Not really seeing the big difference here between folks who cook at 225 and someone who would cook at 170. This really is storing the chicken if the temp is higher than good safe finishing temp.
I would be more worried if he held the finished chicken at a temp below 140.

 

[vtron]

It will be fine safety-wise, but I still wouldn't eat it. It will be dried out and gross by the time it's "finished" on the grill

 

[Teleking]

The difference between Souse Vide and an oven is going from <40 degress to total submersion in the heated liquid vs 170 degree air, there are too many unknowns in the oven. Maybe the 170 oven may have been fine provided the grilling was able to get rid of any lingering bacteria but how long was the bird out of refrigeration prior to the oven, was the bird whole or cut up, was the pan the bird resting on cold or preheated we could go on and on, personally I would not take the risk with mine or anyone else's health.

"Lingering bacteria" is not what you need to worry about. It's the toxins they leave behind.

 

[Stingerhook]

So, did everyone make it to work today?

 

[JimmyR1Rider]

So, did everyone make it to work today?

It's gonna be a couple of days. He' not allowed cell phones in the hospital room :wink: