Guidelines for sous-vide processing

Identify and address critical control points in a sous-vide process.

This document is intended to provide a general guide to sous-vide processing with particular emphasis on its microbiological safety. Sous-vide technology is explained in full and the risks related to sous-vide packaged foods are studied. The publication also covers micro-organisms of significance, heat resistance and growth of psychrotrophic Clostridium botulinum in sous-vide foods, and the applications of HACCP to sous-vide processing.

One major section looks at the critical control points of microbiological significance, providing data on raw materials, raw material preparation, vacuum packaging, pasteurisation, products to be consumed on the day of production, cooling, secondary packaging, chilled storage and distribution, and reheating.

Softcover - 58 pages