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Temperatures in the distribution chain.

Author(s) : WILLOCX F., HENDRICKX M., TOBBACK P.

Summary

Sous-vide products having been only "pasteurized" are not sterile and therefore subject to spoilage if the temperature conditions are not good enough in display cabinets and household refrigerators. All along this part of the cold chain, temperatures should not exceed 4 deg C, but real temperatures above 10 deg C are often measured. In this case, any open dating of shelf life of a "sous vide" product gives nothing but a false sense of safety. Time-temperature integrators alone are able to give a real indication of the quality of the product, but, unfortunately their use is very limited nowadays.

Details

  • Original title: Temperatures in the distribution chain.
  • Record ID : 1996-2803
  • Languages: English
  • Publication date: 1993/03/25
  • Source: Source: Proc. Symp. eur. "Sous Vide" Cooking, Heverlee
    81-99; 7 fig.; 4 tabl.; 29 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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