Sous Vide не вредно ли?

[Duck]

Подарили нам на НГ тайую штуку для готовки по технологии Sous Vide



Я так понимаю это какие то новые веяния, они вообще изучены? Не вредно ли лопать почти сырое мясо которое получается в итоге? Если у кого есть такая штука то как она вам?

[Ruger]

http://en.wikipedia.org/wiki/Sous-vide
Food safety is a function of both time and temperature; a temperature usually considered insufficient to render food safe may be perfectly safe if maintained for long enough. Some sous vide recipes such as fish are cooked below 55 °C (131 °F). However, pasteurisation of the food to be eaten by people with compromised immunity is highly desirable. Women eating food cooked sous vide while pregnant may expose risk to themselves and/or their fetus and thus may choose to avoid unpasteurised recipes.

Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning. Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time, in order to pasteurize the meat.

Pasteurization kills the botulism bacteria, but the possibility of hardy botulism spores surviving and reactivating once cool remains a concern as with many preserved foods, however processed. For that reason, Baldwin's treatise specifies precise chilling requirements for "cook-chill", so that the botulism spores do not have the opportunity to grow or propagate. Pasteurised food can then be stored for up to two weeks at around 3 °C (37 °F) sealed within the vacuum pack.

[Duck]

ну вроде не так страшно, как например на одной и той же разделочной доске резать мясо а потом какой нибудь сыр