Hi!
Do you think I can use the tyndallization technique to prevent botulism in my sous vide cooked dishes? If people keep the tyndallized meat in jars for years in room temperatures eat it and are still alive, then why would it be a bad idea to tyndallize my vacum packed food and keep it in the fridge for a few weeks. I know that below 38F and 3C the botulism does not occur. I have my restaurant fridge set that low but anyway we open the doors very often so I can't be 100% sure. If it works I would not have to add large amounts of salt or the sodium nitrate to my duck confit any more.
