We do not know if your food is “clean” or “sushi grade”, and even if your food is “clean” or “sushi grade” we cannot help determine if your handling process is “clean”.
● Treat sous vide food that has been in the bath less than 1 hour as “raw”
● Know the risks of low temperature cooking – there are many resources online regarding food safety
● If you have suspicions on the quality of your ingredients please do not eat it
● If you plan on storing cooked food in the pouch - cool in an ice bath then immediately refrigerate.
Only you can prevent forest fires and not get food poisoning. You alone are responsible for the handling of food substances and determining if it is safe. If you think your food is not cooked enough play it safe – deep fry it or discard it.