Romeo Miguel, Lavilla Maria, Amárita Félix
AZTI-BRTA, Food Research, 48160 Derio, Bizkaia, Spain.
Foods. 2024 Oct 7;13(19):3187. doi: 10.3390/foods13193187.
Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this work was to evaluate the effectiveness of SV processes to inactivate three important foodborne pathogens (, , and spores) in chicken breast and eggs (omelet). For this purpose, two levels of inoculation (10 and 10 CFU/g), two different recipes, and two distinct treatments (with and without storage) for each food were studied. After treatments and storage, the corresponding microbiological counts were performed with standard methods. Average inactivation rates observed were 1.70, 4.82, and 4.34 log for spores, , and , respectively. No significant differences in microbial inactivation were perceived between the different recipes (food composition) or treatments, except for spores, which showed a higher inactivation rate (2.30 log) when samples were stored. In general, preliminary results showed that, although appropriate levels of inactivation are reached for vegetative pathogenic cells, in some cases (spores in breast and in eggs), the remaining microbiological risks should be considered and further studied, especially if long-term storage is planned.
低温烹饪是指在真空条件下将食物在可控温度（<80°C）下烹饪。尽管这种方法开启了烹饪可能性的新窗口，但它也涉及一系列风险，主要与微生物有关，必须进行评估。这项工作的目的是评估低温烹饪过程对鸡胸肉和鸡蛋（煎蛋卷）中三种重要食源性病原体（、、芽孢）的灭活效果。为此，研究了每种食物的两种接种水平（10和10 CFU/g）、两种不同的食谱以及两种不同的处理方式（有储存和无储存）。处理和储存后，用标准方法进行相应的微生物计数。观察到的平均灭活率分别为芽孢1.70、和4.82、4.34 log。除芽孢外，不同食谱（食物成分）或处理方式之间在微生物灭活方面没有显著差异，芽孢在样品储存时显示出更高的灭活率（2.30 log）。总体而言，初步结果表明，尽管营养型致病细胞达到了适当的灭活水平，但在某些情况下（鸡胸肉中的芽孢和鸡蛋中的），应考虑并进一步研究剩余的微生物风险，特别是如果计划进行长期储存。
