ShareAn 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
Links
See other articles in this issue (2)
See the source
-
Duración de conservación e inocuidad de los ali...
- Author(s) : BØGH-SØRENSEN L.
- Date : 2001/03
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - n. 324
View record
-
How food packaging affects food flavour.
- Author(s) : BLUMENTHAL M. M.
- Date : 1997/01
- Languages : English
- Source: J. Food Technol. - vol. 51 - n. 1
View record
-
ROLE OF CRYOGENICS IN FOOD PRESERVATION IN INDIA.
- Author(s) : RAYCHAUDHURI B. C.
- Date : 1979
- Languages : English
- Source: Indian J. Cryog. - vol. 4 - n. 2
View record
-
Extended shelf life refrigerated foods: microbi...
- Author(s) : MARTH E. H.
- Date : 1998/02
- Languages : English
- Source: J. Food Technol. - vol. 52 - n. 2
View record
-
DETERMINATION OF THE SHELF LIFE OF FOOD PRODUCTS.
- Author(s) : VARSANYI I., SOMOGYI L.
- Date : 1983
- Languages : English
- Source: Acta Aliment. - vol. 12 - n. 2
View record