Peter A > wrote:

>As for botulism, it is indeed a concern - in theory. Yet, I have not
>heard of a single instance of it from sous vide cooking. Have you? If
>so, please provide references.

I think the concern is that sous vide violates the normal
time/temperature restrictions intended to prevent botulism,
not that there have been any occurances of it.

Tangentially, poaching in olive oil can provide a similar
time/temperature profile and some say similar results, and
requires little in the way of special equipment.

Steve