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Safety of sous vide foods: Feasibility of extending ComBase to describe the growth/survival/death response bacterial foodborne pathogens between 40º and 60ºC.
Project Code: FS102028
Institute of Food Research Enterprises Ltd
A new generation of foods (often called sousvide foods) are being developed that are cooked at low temperatures. There is a gap in data for models for food pathogens at these temperatures. The project informed the FSA on this issue and proposed a way forward to fill the knowledge gap.
The main findings were as follows:
- The most common uses of sub 60°C cooking temperatures were for steaks, fish and seafood.
- The collected data clearly showed that the majority of kinetic thermal death data has been collected at 55°C and above and there was limited kinetic data on growth at temperatures above 40°C. The data found was not sufficient to create a model that would cover the entire 40°C to 60°C range.
- There are many types of models that could be created to compare the behaviour of bacteria in sous vide systems to that in conventional foods. These vary in the work needed to create them, complexity of use and the quantity of new information that would have to be acquired.
- Some of the existing data could be used for validation if any model created was general rather than for specific food types. The types of models that could be envisaged are described in the report. The use of models to aid the safe production of foods using the sous vide cooking method was also discussed.
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