Microbiological Quality of Sous Vide Cook-Chill Preserved Food at Different Shelf Life

Abstract

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 log10 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.

Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

“…Reductions in mesophilic and psychotrophic bacteria counts in sous vide fish of up to 3 log CFU g -1 in relation to the raw material have been reported by Shakila et al (2009) andCan (2011). The pH values were found to be within the limits established by the Regulation of Industrial and Sanitary Inspection of Animal Products (RIISPOA -Regulamento de Inspeção Industrial e Sanitária de Produtos de Origem Animal) (BRASIL, 1952), for external (<6.8) and internal (<6.5) fish meat, and they differed significantly between the fillets and the sous vide (Table 2).…”

“…This product has better color, flavor, texture and nutrient-retention characteristics compared with traditional cooking processes, representing an interesting alternative for consumption. Many studies have indicated the viability of using the sous vide process with different types of meat and fish (GALIMPIN-JOHAN et al, 2007;SHAKILA et al, 2009;MOL et al, 2012).…”

“…The pasteurization temperature used in the sous vide technique can reduce the loss of liquids, proteins, aromatic compounds and nutrients that are sensitive to heat, and it simultaneously improves the texture when compared to conventional cooking, delaying the appearance of undesirable odors and flavors during storage and preserving microbiological quality for long periods (DÍAZ et al, 2008(DÍAZ et al, , 2009SEBASTIÁ et al, 2010).…”

Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 1, an extensive literature search and study selection with data extraction on L. monocytogenes in a wide range of RTE food

“…This was the case of the study of the packaging technology in the cooked meat product Morcela de arroz (Pereira et al, 2015), the storage temperature for charcoal-broiled fish (Merivirta et al, 2003), brine salted versus unsalted cheese (Mucchetti et al, 2008) and the sous vide cooking of meat, fish and produce based products (Sebastia et al, 2010). In some cases the pathogen was not detected in any analysed sample.…”

Traceability in the Mexican Dairy Processing Industry

“…The 66.6% of them had been verified by external auditors. It is reported by Sebastia et al . (2010) that a developed and implemented traceability system is relevant to achieve food safety.…”