Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 6/17/2004
Publication Date: 8/24/2004
Citation: Juneja, V.K. 2004. Thermal treatments to control pathogens in muscle foods with particular reference to sous vide products. Meeting Abstract. Interpretive Summary:
Technical Abstract: The use of heat to inactivate foodborne pathogens is a critical control point and the most common means of assuring the microbiological safety of processed foods. Therefore, concerns have been expressed about the public-health risks associated with sous-vide processed foods because the mild heat treatment, to retain the organoleptic attributes, may not ensure proper destruction of pathogenic and spoilage organisms. Research has assessed the effects and interactions of temperature, pH, sodium chloride content, and sodium pyrophosphate concentration when attempting to assess the heat inactivation kinetics of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella and spores of non-proteolytic Clostridium botulinum. Incorporation of these multiple barriers increased the sensitivity of pathogens to heat, thereby reducing heat requirements and ensuring the safety of processed foods. Further research employing complex multifactorial experiments and analysis to quantify the effects and interactions of additional intrinsic and extrinsic factors and development of "enhanced" predictive models are warranted to ensure the microbiological safety of thermally processed foods.