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Microbial contaminants in vacuum-cooked food products.

[In Japanese. / En japonais.]

Author(s) : MIYAZAWA F., ETO K., KANAI M., KASHIMA M., SAKAI H., KOIKE Y.

Type of article: Article

Summary

Results of microbial analyses of 39 vacuum-cooked dishes. In protein products (meat, fish), the microbial content is greatly reduced by cooking between 58 and 68 deg C and remains low for 7 days at 0 deg C. Psychrotrophes, coliforms, and E. coli are not detected in vacuum-cooked products. Cl. perfringens is detected in cooked white chicken meat; however, the number of anaerobes remains within Japanese regulatory limits.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1996-0385
  • Languages: Japanese
  • Source: Shokuhin Eiseigaku Zasshi - vol. 35 - n. 5
  • Publication date: 1994

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