Can I get botulism?
If you heat proteins up to 55C (131F) in four hours, you can avoid botulism dangers.
Botulism can become an issue if you commit some sous vide no-nos. While botulism occurs in an anaerobic environment like in a vacuum seal, pasteurization is a combination of both time AND temperature. If you make sure that you’re cooking at or above the temperature listed above and sous vide for an appropriate amount of time (you’ll be sous viding for at least a few hours on most recipes anyways), those pesky bacteria will not get a chance to grow.
Improper storage can also cause your food to become contaminated, so if you plan on keeping your yummy sous vide treat after you’re done cooking it, make sure you cool it down in ice bath and then either freeze it or store it in the fridge. If you sous vide something, let it cool, and store it at room temperature, you run the risk of contaminating your food with botulism. A good general rule of thumb for storage is to put your food into an ice water bath after it has been cooked, store it in the fridge or freeze, and then reheat it when you’re ready in the recipe dictated temperature waterbath.
Nomiku also comes equipped with warning icons that will light-up on its touch screen. If you are cooking your food within the FDA-assigned danger zone where there may be harmful bacteria growth, the Nomiku display numbers will turn yellow.