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Safety evaluation of sous vide‐processed ready meals
Author(s) -
Nissen H.,
Rosnes J.T.,
Brendehaug J.,
Kleiberg G.H.
Publication year - 2002
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2002.01218.x
Subject(s) - norwegian , heaven , library science , art , philosophy , computer science , literature , linguistics
Aims: To assess survival, growth and toxin production of spore‐forming bacteria in sous vide products exposed to a relatively high heat treatment. Methods and Results:During a three‐year period, 2168 sous vide‐processed, commercially available ready‐made meals with a shelf life of 3–5 weeks were examined. The products were stored at 4°C for the first 1/3 and at 7°C for the remaining 2/3 of their shelf life period. Three‐fourths of the samples had less than 10 bacteria per gram the day after production, and none had more than 1000. Similar numbers were found at the end of the shelf life when stored as described above. At abuse temperature (20°C), the number of bacteria increased to 106−107cfu g−17 d after production. A total of 350 isolates ofBacillusspp. were collected, but noClostridium strains were detected. Only 11 of the 113 tested strains were able to grow at 7°C in broth, and none of the psychrotrophic strains were able to produce substantial amounts of toxins causing food poisoning. Conclusion: The health risk of these products is small as long as the temperature during storage is low. For microbial testing of the end products, traditional plating will suffice.