The microbiological safety of sous-vide processing 2015 (Campden BRI)

The microbiological safety of sous-vide processing 2015 (Campden BRI)
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This booklet is written by Campden BRI who are responsible for training the UK's EHO officers on sous-vide processing. So it is a must purchase for the profesional chef and is brought to you by SousVideTools at a special price.

This document provides guidance to sous-vide processing with particular emphasis on recommended heat treatments and the microbiological safety of the technology.

Product Description

PRODUCT DESCRIPTION

Recently 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 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, in that the food is packed before the pasteurisation step. Additionally some sous-vide recipes do not always conform to the safety parameters given in guidance documents.

Campden BRI provides guidance to the Food Standards Agency on sous-vide processing with particular emphasis on recommended heat treatments and the microbiological safety of the technology.

Additional Information

Additional Information

Delivery 24 Hours Delivery
Model The microbiological safety of sous-vide processing 2015 (Campden BRI)
Size 210mm x 296mm
Publisher Campden BRI
Format Paper Back
Content The microbiological safety of sous-vide processing 2015 (Campden BRI)
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