Ember’s correct. I sense that some SV users aren’t as diligent as necessary in the chilling step to ensure safe long refrigerated holding times.
You need to start with equal amounts of ice and water. Thorough chilling requires longer than you’d expect. Refer to Baldwin’s Table 1.1.
It’s been my practice to never chill-hold any product more than 2-inches/55 mm thick. Why? That’s because the product can potentially be in the temperature Danger Zone too long Pasteurized or not.