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

Régaiszné Vajda, K. and Halbritter, A.A. and Szűcs, P. and Szigeti, J. and Ásványi, B. (2016) Heat Resistance of Human Pathogens in Sous-Vide Products Studied in Model Nutrition Media. Acta Alimentaria, 45 (2). pp. 233-241. ISSN 0139-3006

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Abstract

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.

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