Department of Animal Science, University of Nebraska- Lincoln, Lincoln, NE 68588, USA.
Department of Food Science and Technology, University of Nebraska- Lincoln, Lincoln, NE 68588, USA.
J Food Prot. 2023 Jan;86(1):100010. doi: 10.1016/j.jfp.2022.11.003. Epub 2022 Dec 19.
Sous vide cooking is a method of food preparation in which food is vacuum sealed and cooked in a water bath that is set to a precise temperature and circulated by a sous vide device. Due to ease of use and affordability, this cooking method has grown increasingly popular in food service kitchens and domestic settings. However, low-temperature, long holding time sous vide cooking recommendations from manufacturers and chefs in popular press raise food safety concerns - specifically those for the preparation of nonintact beef products. The objective of this experiment was to address these concerns by validating a 5 log reduction of Salmonella spp. in sous vide cooked, nonintact beef steaks. Beef semitendinosus sliced into 2.54 cm steaks were internally inoculated to 7 log with Salmonella Typhimurium, Enteritidis, and Heidelberg via a needle inoculation pin pad. Steaks were individually vacuum sealed, and sous vide cooked at 46.1, 51.6, and 54.4°C. The minimum time measured for a 5 log reduction at 51.6 and 54.4°C was 150 and 64.5 min, respectively (P < 0.01). Additionally, a 7.28 log final reduction was achieved at 51.6°C after 322.5 min (P < 0.01). However, 46.1°C was only able to achieve a final reduction of 2.01 log (P < 0.01) after a holding time of 420 min. The results of this experiment validate in sous vide cooked products the time and temperature combinations provided in the USDA-FSIS Appendix A guidance for a 5 log reduction of Salmonella spp. in meat products. Moreover, more research is needed with other relevant foodborne pathogens to determine if sous vide cooking below Appendix A recommendations could lead to unsafe products.
低温慢煮是一种食品制备方法，即将食物真空密封，并在精确设定温度的水浴中烹饪，同时使用低温慢煮设备进行循环。由于使用方便且价格合理，这种烹饪方法在餐饮厨房和家庭环境中越来越受欢迎。然而，制造商和流行媒体中的厨师推荐的低温、长时间低温慢煮方法引起了食品安全方面的担忧——特别是对于非完整牛肉产品的准备。本实验的目的是通过验证低温慢煮非完整牛肉牛排中沙门氏菌的 5 个对数减少来解决这些问题。将牛肉半腱肌切成 2.54 厘米的牛排，通过针接种垫用沙门氏菌 Typhimurium、Enteritidis 和 Heidelberg 接种至 7 个对数。将牛排单独真空密封，在 46.1、51.6 和 54.4°C 下低温慢煮。在 51.6 和 54.4°C 下，实现 5 个对数减少的最小时间分别为 150 和 64.5 分钟（P<0.01）。此外，在 51.6°C 下经过 322.5 分钟后，最终减少了 7.28 个对数（P<0.01）。然而，在 46.1°C 下仅能在 420 分钟的保持时间后实现 2.01 个对数的最终减少（P<0.01）。本实验的结果验证了 USDA-FSIS 附录 A 指南中提供的低温慢煮产品中沙门氏菌减少 5 个对数的时间和温度组合。此外，需要对其他相关食源性病原体进行更多研究，以确定低于附录 A 建议的低温慢煮是否会导致不安全的产品。
