New research issues in sous-vide cooking

Trends in Food Science and Technology

Volumn 7, Issue 8, 1996, Pages 256-262

  Schellekens, Mia ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030210038     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/0924-2244(96)10027-3     Document Type: Review

References (32)

1. 1 Schellekens, W. and Martens, T. (1992) Sous Vide: State of the Art (Publication EUR 15018 EN), ALMA, Leuven, Belgium
2. 2 Proceedings of the First European Sous Vide Symposium (1993) ALMA, Leuven, Belgium
3. 3 Schellekens, M. (1996) 'Sous Vide Cooking: State of the Art' in Proceedings of the Second European Symposium on Sous Vide, pp. 10-27, ALMA, Leuven, Belgium
4. 4 Meng, J. and Genigeorgis, C.A. (1994) 'Delaying Toxigenesis of Clostridium botulinum by Sodium Lactate in Sous Vide Products' in Lett. Appl. Microbiol. 19, 20-23
5. 5 Simpson, M.V. et al. (1995) 'Challenge Studies with Clostridium botulinum in a Sous-vide Spaghetti and Meat-sauce Product' in J. Food Protect. 58, 229-234
6. 6 Ben Embarek, P.K., Jeppesen, V.F. and Huss, H.H. (1994) 'Antibacterial Potential of Enterococcus faecium Strains Isolated from Sous Vide Cooked Fish Fillets' in Food Microbiol. 11, 525-536
7. 7 Crandall, A.D., Winkowski, K. and Montville, T.J. (1994) 'Inability of Pediococcus pentosaceus to Inhibit Clostridium botulinum in Sous Vide Beef with Gravy at 4 and 10°C′ in J. Food Protect. 57, 104-107
8. 8 Shamsuzzaman, K. and Chuaqui-Offermans, N., Lucht, L., McDougall, T. and Borsa, J. (1992) 'Microbiological and Other Characteristics of Chicken Breast Meat Following Electron-beam and Sous Vide Treatments' in J. Food Protect. 55, 528-533
9. 9 Shamsuzzaman, K., Lucht, L. and Chuaqui-Offermans, N. (1995) 'Effects of Combined Electron-beam Irradiation and Sous Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat' in J. Food Protect. 58, 497-501
10. 10 Ben Embarek, P.K. and Huss, H.H. (1993) 'Heat Resistance of Listeria monocytogenes in Vacuum Packed Pasteurized Fish Fillets' in Int. J. Food Microbiol. 20, 85-95
11. 11 Mackey, B.M., Pritchet, C., Morris, A. and Mead, G.C. (1990) 'Heat Resistance of Listeria: Strain Differences and Effects of Meat Type and Curing Salts' in Lett. Appl. Microbiol. 10, 251-255
12. 12 Buncic, S., Voijnovic, G., Paunovic, L.J. and Radisic, D. (1992) 'The Effects of Fat and Moisture on Thermal Destruction of Listeria monocytogenes in Minced Meat' in Listeria 1992: The Eleventh International Symposium on Problems of Listeriosis (ISOPOL XI), pp. 282-283, Statens Seruminstitut, Copenhagen, Denmark
13. 13 Gaze, J.E., Brown, G.D., Gaskell, D.E. and Banks, J.G. (1989) 'Heat Resistance of Listeria monocytogenes in Homogenates of Chicken, Beef Steak and Carrot' in Food Microbiol. 6, 251-259
14. 14 Carlin, F. and Peck, M.W. (1995) 'Growth and Toxin Production by Non-proteolytic and Proteolytic Clostridium botulinum in Cooked Vegetables' in Lett. Appl. Microbiol. 20, 152-156
15. 15 AIR1-CT92-0125 Project Group (1995) 'Food Components that Influence Growth and Survival of Pathogens in Ready-to-eat Foods' in Progress Highlight A/95 (Gorris, L.G.M., ed.), ATO-DLO, Wageningen, The Netherlands
16. 16 Peck, M.W., Fairbairn, D.A. and Lund, B.M. (1992) 'The Effect of Recovery Medium on the Estimated Heat-inactivation of Spores of Non-proteolytic Clostridium botulinum' in Lett. Appl. Microbiol. 15, 146-151
17. 17 Simpson, M.V., Smith, J.P., Simpson, B.K., Ramaswamy, H. and Dodds, K.L. (1994) 'Storage Studies on a Sous Vide Spaghetti and Meat Sauce Product' in Food Microbiol. 11, 5-14
18. 18 Advisory Committee on the Microbiological Safety of Food (1992) Report on Vacuum Packaging and Associated Processes, Her Majesty's Stationary Office, London, UK
19. 19 ECFF (1996) Guidelines for the Hygienic Manufacture of Chilled Foods, The European Chilled Food Federation, Helsinki, Finland
20. 20 Rhodehamel, E.J. (1992) 'FDA's Concerns with Sous Vide Processing' in Food Technol. 46, 73-76
21. 21 Snyder, O.P. (1995) Oxidation-reduction Potential in Standard Food Products, Hospitality Institute of Technology and Management, St Paul, MN, USA
22. 22 Peyron, A. (1996) 'Comparaison Entre Plusieurs Equipements de Chauffage' in Proceedings of the Second European Symposium on Sous Vide, pp. 30-42, ALMA, Leuven, Belgium
23. 23 Foster, A.M. and James, S.J. (1996) 'Using CFD in the Design of Food Cooking, Cooling and Display Equipment' in Proceedings of the Second European Symposium on Sous Vide, pp. 44-57, ALMA, Leuven, Belgium
24. 24 Nicolaï, B., Verboven, P., Scheerlinck, N., Van Impe, J. and De Baerdemaeker, J. (1996) 'Computer Aided Food Safety Design' in Proceedings of the Second European Symposium on Sous Vide, pp. 60-76, ALMA, Leuven, Belgium
25. 25 Ryckaert, V.G., Claes, J.E. and Van Impe, J. (1996) 'Intelligent Temperature Control of an Oven Cavity for Optimal Microbiological Safety and Food Quality' in Proceedings of the Second European Symposium on Sous Vide, pp. 78-99, ALMA, Leuven, Belgium
26. 26 Lefort, J., Sonnet, R. and Bulteau, M. (1993) 'Etude de la Qualité Bouchère des Carcasses de Porcs Résistant Différemment au Stress' in Viandes Prod. Carnés 14, 123-126
27. 27 Petersen, M.A. (1993) 'Influence of Sous Vide Processing, Steaming and Boiling on Vitamin Retention and Sensory Quality in Broccoli Florets' in Z. Lebensm.-Unters. Forsch. 197, 375-390
28. 28 Koninklijk Besluit van 11 Oktober 1985 'Betreffende de Hygiëne van Lokalen en Personen in de Voedingssector' in Warenwetgeving, Aanvulling nr 5, Januari 1986, die Keure, Brugge, Belgium, Artikel 3, 5
29. 29 Arrête du 26 Juin 1974 'Réglementant les Conditions d'Hygiène Relatives à la Préparation, la Conservation, la Distribution et la Vente des Plats Cuisinés à l'avance' in J. Officiel, 16 Juillet 1974, Article 26, 167
30. 30 Arrête du 9 Mai 1995 'Réglementant l'Hygiène des Aliments Remis Directement au Consommateur' in J. Off. Répub. Fr., 16 Mai 1995, Article 12, 8221
31. 31 CAE/XXVI/RTS/3.1, Real Decreto 512/1977 de 8 de febrero, por el que se aprueba la 'Reglamentación Técnico-sanitaria para la Elaboración, Circulación y Comercio de Platos Preparados (Precocinados y Cocinados)' in Bol. Of. Estado, 2-4-77, Artículos 3-4, 2-3
32. 32 The Food Safety (Temperature Control) Regulations 1995 in Statutory Instruments 1995 No. 2200, Part II, Regulation 4 and Regulation 11, 4,7