Good evening,
I am in need of advice. A large batch of chicken breast was sous vide for 4 hrs @ 60C. Then due to life's unexpected surprises I was not available to chill the chicken at the end of the cooking cycle, and thus the sous vide turned off and the water bath sat unheated but covered for 4 hours.
At this point the water bath was 40C, and upon returning home I brought it back up to 60C for an hour to re-pasteurize.
This chicken is currently waiting in the freezer for me to decide whether to eat it or throw it out. Is this a high or low risk predicament?