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Microbiological safety of production and use of "sous vide" pasteurized food in airline catering.

[In German. / En allemand.]

Author(s) : TEUBER M., SIEGRIST C., DREIER U.

Type of article: Article

Summary

Recipes and production lines for "sous vide" pasteurized food to be used in airline catering were investigated for their microbiological safety. The time-temperature combinations of the cooking and storage steps were analyzed, in particular. The obtained pasteurization values for specific dishes (roast beef, roast pork, vegetables and fruit) are sufficient to allow safe storage at 2 deg C for a maximum of 15 days.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1994-3067
  • Languages: German
  • Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 11
  • Publication date: 1993/11

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