1. Microbiology & Food Hygiene

Assessment of the safety of sous vide cooking at lower temperatures

Project Reference:

03-2018

Status:

Ongoing

Commencement Date:

October 2018

Project Duration:

9 months

Abstract:

This project will assess the safety of sous vide cooking at temperatures below 60˚C.

The specific objectives are:

  1. To confirm the food types and time/temperature combinations most commonly used during sous vide cooking in restaurants in Ireland.
  2. To assess the safety of sous vide cooking of these foods at time / temperature combinations between 50˚C and 59˚C focussing on the survival of Listeria monocytogenes and other pathogens, as appropriate.

To make recommendations on advice for caterers on the appropriate use of sous vide cooking at temperatures below 60˚C.

Principal Contractor(s):

Mrs Elizabeth Saggers, QIB Extra 

Outputs: