English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Open

Presents the pdf analysis as premium feature

PDF Analysis

Insights

Presents the summarisation as premium feature

Summarisation

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

Sous-vide (French for ʽunder vacuum’) is a professional cooking method, by which, under oxygen-free conditions and precise temperature control, not only cooking but preservation is achieved. During the process the food matrix is vacuum-packed and undergoes a mild heat treatment, thus achieving an enhanced nutrition value and a better organoleptic character. Due to the mild heat treatment (55 to 90 °C), the high water activity, and the slight acidity of raw materials, the microbial quality assurance is a great challenge even for professionals. The heat treatment does not assure the inactivation of pathogen spores. In our experiments we used Clostridium perfringens representing the spore-forming pathogens, and Salmonella Enteritidis as a the food-borne infection bacterium. Effects of various temperatures were measured in normal and sous-vide type vacuum packaging. Higher thermal death rate in vacuum packaging was demonstrated for Salmonella Enteritidis and Clostridium perfringens

Heat Resistance of Human Pathogens in Sous-Vide Products Studied in Model Nutrition Media