ShareOptimum heat treatments for "sous vide" cook-chill products.
Author(s) : SHEARD M. A., RODGER C.
Type of article: Article
Summary
Ten commercial combination steamers with "sous vide" cooking programmes were tested in situ. None were found to heat products uniformly when set at 80 deg C and loaded with eight standardized "sous vide" packs per shelf. The degree of non-uniformity observed indicates a significant possibility of overcooking and/or underprocessing with respect to Clostridium botulinum if the temperature-time profile of only one pack per batch is monitored.
Details
- Original title: Optimum heat treatments for "sous vide" cook-chill products.
- Record ID : 1995-3552
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 6 - n. 1
- Publication date: 1995/02
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Indexing
- Themes: Chilling of foodstuffs
- Keywords: Food; Clostridium; Microbiology; Listeria; Vacuum; Treatment; Temperature; Chilling; Cooking
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POTENTIAL CLOSTRIDIUM BOTULINUM HAZARDS ASSOCIA...
- Author(s) : CONNER D. E.
- Date : 1990
- Languages : English
- Source: J. Food Saf. - vol. 10 - n. 2
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Le point sur la recherche : Listeria et listeri...
- Date : 1990/12
- Languages : French
- Source: Lett. ADIP - n. 33
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Growth and heat resistance of psychrotrophic Cl...
- Author(s) : BETTS G. D., GAZE J. E.
- Date : 1995/02
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 6 - n. 1
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Microbiological safety of chilled foods.
- Author(s) : RICHARDSON K. C.
- Date : 1994
- Languages : English
- Source: Food Aust. - vol. 46 - n. 6
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Sous-vide : le défi des températures.
- Author(s) : LEROY C.
- Date : 1993
- Languages : French
- Source: RIA (Paris) - n. 509
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