Sous Vide Time, Temperature & Pasteurization Calculator
Calculate core heating time, microbial lethality hold duration (Salmonella, Listeria, E. coli), and safe bath limits based on meat thickness, geometry, and temperature per Baldwin heat transfer models and FDA Food Code.
Meat & Water Bath Parameters
1.38 in
mm
133.7°F (Medium-Rare)
Total Minimum Safe Time
PASTEURIZED & SAFE
2 hr 35 min
Heating core: 1 hr 45 min + Lethality hold: 50 min
Core Heating Time (to -0.5°C of bath)
1 hr 45 min
Thermal diffusivity α ≈ 1.4 × 10⁻⁷ m²/s
Pathogen Pasteurization Hold Time
50 min
6.5D Salmonella & 6D Listeria reduction
Cooking Window & Texture Boundaries
Maximum Tender Hold Duration:
4 hr 0 min (prevents mushiness)
Safe Cooking Window:
2h 35m to 4h 00m
Pathogen Standard Target:
USDA FSIS 6.5D Salmonella kill
Core Doneness Level:
Medium-Rare (56.5°C / 133.7°F)
⚠️ Temperature Alert: Bath temperature below 54.4°C (130°F) cannot pasteurize meat against Clostridium perfringens. Do not cook longer than 2.5 hours total.