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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/72

Title: The microbiological safety and quality of foods processed by the "sous vide" system as a method of commercial catering
Authors: Bolton, Declan J.
Keywords: Sous vide
Food safety
Clostridium botulinum
Bacillus cereus
verotoxigenic Escherichia coli O157:H7 (VTEC)
Salmonella spp
Listeria monocytogenes
Yersinia enterocolitica
Issue Date: Aug-1998
Publisher: Teagasc, Ballsbridge, Dublin 4
Citation: The microbiological safety and quality of foods processed by the "sous-vide" system as a method of commercial catering. The National Food Centre Research Report No. 1. Bolton, Declan J. Teagasc, 1998. ISBN 1901138410
Series/Report no.: The National Food Centre Research Reports;No. 1
Abstract: The objective of this project was to improve the quality and safety of sous vide foods by investigating the responses of the food-poisoning microorganisms to the processing and storage conditions used in this technology. The major food poisoning bacteria of concern in sous vide foods are strains of Clostridium botulinum, Bacillus cereus, verotoxigenic Escherichia coli O157:H7 (VTEC), Salmonella spp., Listeria monocytogenes and Yersinia enterocolitica.
Description: End of Project Report
URI: http://hdl.handle.net/11019/72
ISBN: 1901138410
Appears in Collections:Food Safety
Food Programme End of Project Reports

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