Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157

Patil, Kavita; Adhikari, Manita; Rubinelli, Peter; Desiree, Karina; Vierck, Kelly R.; Acuff, Jennifer C.

doi:10.1016/j.jfp.2024.100252

Cited by 3 publications

(1 citation statement)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the study, the sous-vide cooking of beef steaks from longissimus lumborum was proceeded at 60 • C for 4 h. This combination of a sous-vide time and temperature falls within the range indicated in many culinary guidelines, such as the Culinary Pro website [22], and ensures a pasteurisation effect [13]. Patil et al [23] reported that beef steaks sous-vide processed at a similar temperature to that used in the study (62.5 • C) just after 120 min of cooking met the standards specified for this kind of product (a reduction in bacterial counts for more than five log cycles). Sous-vide cooking at 60 • C produces lower cooking losses in meat than higher temperatures (i.e., 70 • C and 80 • C) [24].…”

Section: Introductionmentioning

confidence: 99%

Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?

Modzelewska-Kapituła,

Tkacz,

Zduńczyk

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

This study aimed to determine the effect of wet ageing time (4, 14 and 21 days) on the quality of sous-vide cooked beef products. The research material consisted of longissimus lumborum muscles obtained from the carcasses of Polish Holstein-Friesian bulls (n = 9, average age at slaughter 22 months). The meat was wet-aged at 4 ± 1 °C for 4, 14 and 21 days post-mortem. The analyses were conducted on uncooked samples (colour and pH) and after the sous-vide cooking (60 °C, 4 h) (colour, cooking loss, Warner–Bratzler shear force, texture profile analysis and sensory assessment). It was found that ageing decreased redness, yellowness and chroma (p < 0.05) in the cross-section area of sous-vide cooked beef. The values of shear force, hardness, springiness and chewiness decreased during ageing (p < 0.05). The samples were scored similarly in sensory assessment, except for tenderness which was scored higher (p < 0.01) in the products obtained from 14 and 21 d aged beef compared to 4 d aged samples. Overall, the findings highlighted that, also in the production of sous-vide cooked beef, longissimus lumborum muscles should be aged for at least 14 days.

show abstract

Section: Introductionmentioning

confidence: 99%

Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?

Modzelewska-Kapituła,

Tkacz,

Zduńczyk

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

show abstract

Sous vide and chitooligosaccharide-catechin conjugate for inactivation of Vibrio parahaemolyticus and Shewanella algae in refrigerated Asian green mussel

Palamae,

Mittal,

Saetang

et al. 2025

Food Control

View full text Add to dashboard Cite

Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs

Romeo,

Lavilla,

Amárita

2024

Foods

View full text Add to dashboard Cite

Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this work was to evaluate the effectiveness of SV processes to inactivate three important foodborne pathogens (Campylobacter, Salmonella, and Clostridium spores) in chicken breast and eggs (omelet). For this purpose, two levels of inoculation (102 and 106 CFU/g), two different recipes, and two distinct treatments (with and without storage) for each food were studied. After treatments and storage, the corresponding microbiological counts were performed with standard methods. Average inactivation rates observed were 1.70, 4.82, and 4.34 log for Clostridium spores, Campylobacter, and Salmonella, respectively. No significant differences in microbial inactivation were perceived between the different recipes (food composition) or treatments, except for Clostridium spores, which showed a higher inactivation rate (2.30 log) when samples were stored. In general, preliminary results showed that, although appropriate levels of inactivation are reached for vegetative pathogenic cells, in some cases (spores in breast and Salmonella in eggs), the remaining microbiological risks should be considered and further studied, especially if long-term storage is planned.

show abstract

Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157

Cited by 3 publications

References 27 publications

Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?

Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?

Sous vide and chitooligosaccharide-catechin conjugate for inactivation of Vibrio parahaemolyticus and Shewanella algae in refrigerated Asian green mussel

Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs

Contact Info

Product

Resources

About