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The microbiological safety and quality of foods processed by the "sous vide" system as a method of commercial catering

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Keywords
Sous vide, Food safety, Clostridium botulinum, Bacillus cereus, verotoxigenic Escherichia coli O157:H7 (VTEC), Salmonella spp, Listeria monocytogenes, Yersinia enterocolitica
Date
1998-08
Collections
Food Safety
Food Programme End of Project Reports
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Report 01.pdf
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Research Projects
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Journal Issue
URI
http://hdl.handle.net/11019/72
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
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.
Funder
Department of Agriculture, Food and the Marine, Ireland
Grant Number
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