Academic Journal
Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking
| العنوان: | Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking |
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| المؤلفون: | Heather B. Hunt, Samuel C. Watson, Byron D. Chaves, Gary A. Sullivan |
| المصدر: | Journal of Food Protection, Vol 86, Iss 1, Pp 100010- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Food processing and manufacture LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | Low cooking temperatures, Non-intact beef, Sous vide, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | Sous vide cooking is a method of food preparation in which food is vacuum sealed and cooked in a water bath that is set to a precise temperature and circulated by a sous vide device. Due to ease of use and affordability, this cooking method has grown increasingly popular in food service kitchens and domestic settings. However, low-temperature, long holding time sous vide cooking recommendations from manufacturers and chefs in popular press raise food safety concerns – specifically those for the preparation of nonintact beef products. The objective of this experiment was to address these concerns by validating a 5 log reduction of Salmonella spp. in sous vide cooked, nonintact beef steaks. Beef semitendinosus sliced into 2.54 cm steaks were internally inoculated to 7 log with Salmonella Typhimurium, Enteritidis, and Heidelberg via a needle inoculation pin pad. Steaks were individually vacuum sealed, and sous vide cooked at 46.1, 51.6, and 54.4°C. The minimum time measured for a 5 log reduction at 51.6 and 54.4°C was 150 and 64.5 min, respectively (P |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 0362-028X |
| Relation: | http://www.sciencedirect.com/science/article/pii/S0362028X22000102; https://doaj.org/toc/0362-028X |
| DOI: | 10.1016/j.jfp.2022.11.003 |
| URL الوصول: | https://doaj.org/article/03ace6adb9fa4c86ab3d21ee368d4012 |
| رقم الانضمام: | edsdoj.03ace6adb9fa4c86ab3d21ee368d4012 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 0362028X |
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| DOI: | 10.1016/j.jfp.2022.11.003 |