Dangers associated with sous-vide temperature and time What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on.
Toss it. That's right in the middle of the danger zone, and hasn't been at a high enough temperature to impede bacterial growth. Not worth the risk.