Sous vide style cooking practices linked to <i>Salmonella</i> Enteritidis illnesses

McIntyre, Lorraine; Jorgenson, Virginia; Ritson, Mark

doi:10.5864/d2017-014

Cited by 8 publications

(17 citation statements)

References 12 publications

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“…Once the Vancouver Coastal Heath Authority was informed, a questionnaire was given to the cases. The results linked one illness to a restaurant that served sous vide duck breasts and the other two illnesses were identified at another restaurant that served sous vide eggs (5). This warranted an investigation at the restaurants identified.…”

Section: Foodborne Illness Case Linked To Sous Vide Foodmentioning

confidence: 84%

“…Finishing steps may be applied to sous vide foods prior to serving. These steps include applying grill marks to meats, adding ingredients, and reheating before plating (5). Searing can be done in addition to the sous vide cooking step as a finishing step before serving to provide Maillard browning and enhanced flavour (2).…”

Section: Cookingmentioning

confidence: 99%

“…To achieve adequate water circulation, the BCCDC Environmental Health Services and Sous Vide Working Group recommends to not add too many vacuum packaged food items into the water bath, nor stack them on top of each other, nor have them touch each other (1). Otherwise, there may be cold spots in certain areas in the water bath and heat penetration may be slower (1,5). This will affect the CUT since the food in the water bath will take longer to reach the required internal temperature, furthermore prolonging the time required to achieve full sous vide pasteurization.…”

Section: Water Circulation and Overcrowdingmentioning

confidence: 99%

“…A recent study by McIntyre determined that three cases of Salmonella Enteritidis illnesses in British Columbia were potentially linked to sous vide foods in 2014 (5). Once the Vancouver Coastal Heath Authority was informed, a questionnaire was given to the cases.…”

Section: Foodborne Illness Case Linked To Sous Vide Foodmentioning

confidence: 99%

See 3 more Smart Citations

Impact of overcrowding sous vide water baths on the thermal process of pork loins

Wu¹,

Sciences²,

Heacock³

et al. 2018

ephj

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Background: In the culinary industry, sous vide is a popular cooking method in which lower temperatures are used to cook food to retain more desirable organoleptic characteristics. However, this technique may compromise food safety as the temperature may not be sufficient enough to eliminate pathogens that may be present. The BCCDC’s Guidelines for Restaurant Sous Vide Cooking Safety in British Columbia advises when too many food items are placed in the sous vide water bath, inadequate water circulation may occur with the result that process lethality, measured by calculation of log10 reductions, may not be achieved. The purpose of this study was to determine how overcrowding a sous vide water bath would impact the thermal process of pork loins. Methods: Each pork loin sample had a SmartButton inserted and was vacuum sealed in a plastic bag. The water bath was preheated to 60˚C by an immersion circulator. Under normal conditions, six pork loin samples were held in the water bath for 1 hour and the process was repeated four more times. Under overcrowded conditions, two runs were conducted for 1.5 to 2 hours, each consisting of 15 samples stacked in three layers. SmartButton temperature values were used to calculate whether a 6.5 log10 reduction for Salmonella spp. was achieved, using the American Meat Institute’s formula. Results: Using a 31-minute cook time, pork loins in normal conditions reached an average log reduction of 8.85 (range: 0.51 to 21.07), which was significantly higher than the 6.5 log10 reduction objective (p = 0.006). Conversely, pork loins in overcrowded conditions reached an average log reduction of 1.76 (range: 0.05 to 7.93), which was significantly lower than the 6.5 log10 reduction objective (p = 0.000). Furthermore, cooking lethality between the two conditions, pork loins in crowded and overcrowded conditions, were found to be significantly different from each other (p = 0.000). No differences were found in the mean log10 reductions between the pork loins placed in each of the three layers in an overcrowded water bath at 31 minutes (p = 0.094). Conclusion: Overcrowding sous vide water baths does impact on the thermal process of pork loins. Food products cooked under overcrowded conditions require a longer cook time, (approximately 30 minutes longer) to achieve at least 6.5 log10 reductions. Therefore, it is advised that food handlers using sous vide techniques should avoid overcrowding sous vide water baths. Further research using more samples is recommended to determine potential cold spot patterns in overcrowded water baths due to inadequate water circulation.

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Section: Foodborne Illness Case Linked To Sous Vide Foodmentioning

confidence: 84%

Section: Cookingmentioning

confidence: 99%

Section: Water Circulation and Overcrowdingmentioning

confidence: 99%

Section: Foodborne Illness Case Linked To Sous Vide Foodmentioning

confidence: 99%

See 2 more Smart Citations

Impact of overcrowding sous vide water baths on the thermal process of pork loins

Wu¹,

Sciences²,

Heacock³

et al. 2018

ephj

Self Cite

View full text Add to dashboard Cite

show abstract

“…was detected in five samples of sous-vide duck breast (54 • C, 80 min) and L. monocytogenes in foie gras confit ballotin (82.5 • C, 12 h). In a study by McIntyre et al [74], a case of Salmonellosis caused by consumption of a sous-vide duck cooked for 25 min at 62.5 • C was analyzed. Recently, the consumption of sous-vide food prepared at a low temperature (60-70 • C) has been observed [75].…”

Section: Microbiological Quality Of Chicken Breastsmentioning

confidence: 99%

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020

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Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

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Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast

Lee

Pan

Chang

et al. 2023

Food Research International

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Sous vide style cooking practices linked to Salmonella Enteritidis illnesses

Cited by 8 publications

References 12 publications

Impact of overcrowding sous vide water baths on the thermal process of pork loins

Impact of overcrowding sous vide water baths on the thermal process of pork loins

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast

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