Community Research and Development Information Service - CORDIS

Abstract

The "sous-vide", or vacuum cooking, method of food processing is expected to provide fresher food with better taste in less preparation time using fewer cooks. This report examines the possible sources of hazard in the process, such as: (i) micro-organisms that can grow at chill temperatures; (ii) the need for strict temperature control throughout; (iii) physico-chemical changes in foods during processing; (iv) materials used for packaging; (v) handling and storage of the product.

Additional information

Authors: SCHELLEKENS W, ALMA - University Restaurants VZW, Leuven (BE);MARTENS T, ALMA - University Restaurants VZW, Leuven (BE)
Bibliographic Reference: EUR 15018 EN (1993) 192 pp.
Availability: Available from ALMA - University Restaurants VZW, E. Van Evenstraat 2 C, 3000 Leuven (BE)
Record Number: 199310920 / Last updated on: 1994-11-29
Category: PUBLICATION
Original language: en
Available languages: en