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An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products.

Author(s) : NYATI H.

Type of article: Article

Summary

The microbiological and organoleptic quality of selected sous vide products was monitored over a storage period of up to five weeks at 3 and 8 °C, respectively. Sous vide products stored at the recommended temperature of 3 °C showed negligible microbial growth and were found to be organoleptically acceptable throughout the storage period. At 8 °C, under temperature abuse conditions, while some products had acceptable microbial levels of 100-10000 CFU/g after three weeks, others had counts above one million CFU/g by the second week of storage.

Details

  • Original title: An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products.
  • Record ID : 2001-2236
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 11 - n. 6
  • Publication date: 2000/12

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