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MICROBIOLOGICAL QUALITY OF SOUS VIDE COOK–CHILL PRESERVED FOOD AT DIFFERENT SHELF LIFE
Author(s) -
SEBASTIÁ C.,
SORIANO J.M.,
IRANZO M.,
RICO H.
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2009.00430.x
Subject(s) - food science , loin , shelf life , listeria monocytogenes , food spoilage , vacuum packing , salmonella , food safety , biology , listeria , clostridium perfringens , bacteria , genetics
The effect of three different periods of storage life (0, 15 and 30 days) on the microbiological quality of several foods elaborated with the sous vide cook–chill procedure in a restaurant was studied. These foods are grouped in three categories: meat (breast chicken, foie gras, pork loin and entrecote of veal), fish (codfish, gilt head sea bream, hake and salmon) and vegetable (broccoli, courgette, potato and carrot). Total plate counts in the products studied were in the range of < 1.00–3.74 log 10 cfu/g. Coagulase negative staphylococci were isolated in the three categories, Enterococcus spp. were isolated from foie gras and Pantoea agglomerans from salmon and carrot. Staphylococcus aureus, Escherichia coli, Salmonella spp. , Listeria monocytogenes and Clostridium perfringens were not detected in any of the samples studied. As a consequence of our study, the restaurant has developed and implemented a traceability system to achieve food safety.PRACTICAL APPLICATIONS Nowadays, sous vide cook‐chill is an important type of food preparation. This study evaluates the microbiological quality of several products elaborated by this process and shows that the survival of microorganisms during processing is dependent on the initial load. The producer must carry out the implementation of the traceability system to guarantee the food safety in these products.