Campden releases sous-vide guide16 Nov 2015
A new guide published by Campden BRI is designed to provide guidance to sous-vide processing with particular emphasis on recommended heat treatments and the microbiological safety of the technology.
Recently, says Campden BRI, there has been increased interest in sous-vide processing as a method of producing ‘fresh’, high quality, preservative-free chilled meals which require minimal preparation time and maintain a fresh-cooked taste. As such, the company says, sous-vide has increasing been used in restaurants and catering outlets, hospital service and in-house restaurants.Sous-vide processes differ from other technologies used to manufacture high quality chilled products, including vacuum packaging and modified atmosphere packing, Campden explains, in that the food is packed before the pasteurisation step. Additionally, it goes on, some sous-vide recipes do not always conform to the safety parameters given in guidance documents. A new guide – “The microbiological safety of sous-vide processing (Guideline 75)” – published by Campden BRI is designed to provide guidance to sous-vide processing with particular emphasis on recommended heat treatments and the microbiological safety of the technology.
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