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

dc.contributor.authorBolton, Declan*
dc.date.accessioned2012-08-08T11:29:25Z
dc.date.available2012-08-08T11:29:25Z
dc.date.issued1998-08
dc.identifier.citationThe 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 1901138410en_GB
dc.identifier.isbn1901138410
dc.identifier.urihttp://hdl.handle.net/11019/72
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe 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.en_GB
dc.description.sponsorshipTeagasc acknowledges with gratitude grant aid under the Food Sub-Programme of the Operational Programme for Industrial Development. The programme is administered by the Department of Agriculture and Food supported by national and EU funds.en_GB
dc.description.sponsorshipFood Sub-Programme of the Operational Programme for Industrial Development - Department of Agriculture and Food supported by national and EU funds.
dc.language.isoenen_GB
dc.publisherTeagasc, Ballsbridge, Dublin 4en_GB
dc.relation.ispartofseriesThe National Food Centre Research Reports;No. 1
dc.subjectSous videen_GB
dc.subjectFood safetyen_GB
dc.subjectClostridium botulinumen_GB
dc.subjectBacillus cereusen_GB
dc.subjectverotoxigenic Escherichia coli O157:H7 (VTEC)en_GB
dc.subjectSalmonella sppen_GB
dc.subjectListeria monocytogenesen_GB
dc.subjectYersinia enterocoliticaen_GB
dc.titleThe microbiological safety and quality of foods processed by the "sous vide" system as a method of commercial cateringen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4031
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine, Ireland
refterms.dateFOA2018-01-12T07:24:27Z


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