Sous Vide Temperature & Safety Chart (2026)
Exact bath temperatures and the food-safe holding times that make sous vide both delicious and safe. Numbers below follow USDA minimums and Douglas Baldwin’s FDA-derived pasteurization tables for a typical 1-inch (under 2.5 cm) piece of whole muscle.
Steak & red meat doneness
| Doneness | Bath temp | Typical time (1–1.5″) |
|---|---|---|
| Rare | 125°F / 51.5°C | 1–2.5 hr |
| Medium-rare | 130°F / 54.5°C | 1–3 hr |
| Medium | 135°F / 57.2°C | 1–3.5 hr |
| Medium-well | 140°F / 60°C | 1–3.5 hr |
| Well-done | 145°F+ / 63°C+ | 1–3.5 hr |
137°F is the crowd favorite for ribeye — extra heat renders fat while staying medium-rare.
Chicken (food-safe minimum baths)
| Target temp | Pasteurization time | Best for |
|---|---|---|
| 150°F / 65.6°C | ~190 min (3h10m) | Juicy breast |
| 155°F / 68.9°C | ~75 min (1h15m) | Balanced breast |
| 160°F / 71.1°C | ~30 min | Firmer breast |
| 165°F / 73.9°C | instant | Traditional / thighs |
Pork
| Cut | USDA safe min | Sous vide note |
|---|---|---|
| Whole cuts (chop, loin) | 145°F / 63°C + 3 min rest | 140°F for 1–4 hr for tender, rosy center |
| Ground pork | 160°F / 71°C | Treat like ground beef — cook through |
Fish & seafood
| Type | Typical bath | Time |
|---|---|---|
| Salmon (medium) | 122°F / 50°C | 30–45 min |
| Firm white fish | 130°F / 54.5°C | 30–45 min |
| Shrimp / scallops | 131°F / 55°C | 15–30 min |
FDA’s conventional safe minimum for fish is 145°F (63°C); sous vide uses lower temps for texture, holding past pasteurization time.
Eggs
| Result | Bath temp | Time |
|---|---|---|
| Soft / custard-like white, runny yolk | 147°F / 63.9°C | 45–60 min |
| Set white, jammy yolk | 167°F / 75°C | 13 min |
Food safety: pasteurization is time + temperature
Sous vide makes food safe the same way canning does — by holding it at a temperature long enough to kill pathogens. Lower temperatures are safe if you hold them long enough. For a typical 1-inch piece of whole muscle, FDA-derived tables give these 6.5-log pasteurization times:
| Temp | 130°F | 135°F | 140°F | 145°F | 165°F |
|---|---|---|---|---|---|
| Time to safe | 112 min | 36 min | 12 min | 3 min | instant |
Source basis: USDA FSIS Safe Minimum Internal Temperature Chart and Douglas Baldwin’s A Practical Guide to Sous Vide (derived from FDA microbial-survival data). Times assume whole muscle under ~2.5 cm / 1 inch; thicker pieces need longer. Ground meat should reach USDA’s 160°F (71°C) because bacteria can be mixed inside.
FAQ
What temperature kills bacteria in sous vide?
Sous vide pasteurizes by holding food at a target temperature long enough to reduce pathogens to a safe level. Per FDA-derived tables (Douglas Baldwin), 130°F (54.4°C) needs about 112 minutes, 140°F (60°C) about 12 minutes, and 165°F (73.9°C) is instant for a typical 1-inch piece. Time and temperature work together — lower temps just need longer holds.
Is 130°F safe for steak sous vide?
Yes, for whole steak (not ground) at typical thickness, 130°F (54.4°C) is food-safe after roughly 112 minutes of pasteurization time. Most people cook 130–135°F for 1–3 hours, which is well past the safety threshold. Ground beef should be cooked higher (USDA 160°F) because bacteria can be interior.
What is the safe sous vide temperature for chicken?
Chicken is safe at 165°F (73.9°C) instantly, but can be pasteurized lower: 150°F (65.6°C) needs about 190 minutes, 155°F (68.9°C) about 75 minutes, 160°F (71.1°C) about 30 minutes, all for a typical 1-inch piece. Many cooks use 150–155°F for juicier breast, holding the full time.
Can you overcook food in sous vide?
Temperature, not time, sets doneness in sous vide, so food cannot exceed the bath temperature. You can over-tenderize (e.g. steak gets mushy past ~4 hours at 130°F) or dry out fish, but you will not “burn” it. Follow the time ranges in the charts above.
How long can cooked sous vide food be stored?
If chilled quickly in an ice bath and kept sealed at 40°F (4°C) or below, pasteurized sous vide food is generally good for 5–7 days in the fridge per USDA guidance. Reheat to at least 140°F (60°C) before serving. Do not store food that was held below pasteurization temperature.
Want exact temps and times for your cut? Use our free sous vide calculators, or browse all Precision Kitchen guides.
Verify doneness with a quick probe — compare thermometers on Amazon (instant-read thermometer).
Updated: 2026-08-25