Einfluss des Sous-vide-Prozesses auf die mikrobielle Sicherheit

Gareis, Manfred (2022): Einfluss des Sous-vide-Prozesses auf die mikrobielle Sicherheit. Challenge-Tests zum Verhalten von Lebensmittelinfektionserregern auf Rind- und Geflügelfleisch. In: Fleischwirtschaft, Bd. 2022, Nr. 10: S. 94-99

Abstract

Sous vide cooking differs from the conventional heating methods for food in two essential aspects: vacuum-sealing of the raw food and low temperature cooking at longer times. To verify the microbiological safety of fresh beef and poultry meat to be pre-cooked for a later finishing process, challenge tests were carried out with relevant food-borne pathogens. For this purpose, roast beef steaks and chicken legs were contaminated with pools of the following pathogens in a concentration range from >10(5) to < 10(6) cfu/g: Salmonella-Pool (S. Enteritidis, S. Typhimurium, S. Infant's), Listeria-Pool (L. monocytogenes 1/2a;1/2b;lib), and Campylobacter-Pool (C. jejuni;in addition only for poultry meat). The meat was then sealed in vacuum bags, vacuumed and sous vide cooked in a steam convection oven (combi-steamer Rational, Lands-berg) preaheated to 75 degrees C at the following core temperatures and cooking times: Roast beef steaks by 58 degrees C and 514,72 minutes;chicken legs by 62 degrees C and 68,03 minutes. The cooking times include the total times after loading the combisteamer and thus include the heating times of 21.50 or 50.92 minutes until the respective core temperatures are reached. After the end of the process, the food borne pathogens were no longer detectable even after selective enrichments. This corresponds to a pasteurisation effect and a reduction of the pathogen concentrations over 5 log levels. The complete dying of of the vegetative bacteria was also proven by the total germ counts, which were below the detection limit of 10(1) cfu/g. The sous vide process applied guarantees the desired pasteurisation effect and thus a high microbiological safety on the surface of vacuum-cooked products intended to be used for a subsequent finishing process with a further heating step.

• Dokumententyp: Zeitschriftenartikel
• Fakultät: Tiermedizin > Veterinärwissenschaftliches Department
• Themengebiete: 600 Technik, Medizin, angewandte Wissenschaften > 610 Medizin und Gesundheit
• ISSN: 0015-363X
• Sprache: Deutsch