MICROBIOLOGICAL QUALITY OF SOUS VIDE COOK-CHILL PRESERVED FOOD AT DIFFERENT SHELF LIFE

摘要

The effect of three different periods of storage life (0, 15 and 30 days) on the microbiological quality of several foods elaborated with the sous vide cook-chill procedure in a restaurant was studied. These foods are grouped in three categories: meat (breast chicken, foie gras, pork loin and entrecote of veal), fish (codfish, gilt head sea bream, hake and salmon) and vegetable (broccoli, courgette, potato and carrot). Total plate counts in the products studied were in the range of <1.00-3.74 logio cfu/g. Coagulase negative sta-phylococci were isolated in the three categories, Enterococcus spp. were isolated from foie gras and Pantoea agglomerans from salmon and carrot. Staphylococcus aureus, Escherichia coli, Salmonella spp., Listeria monocyto-genes and Clostridium perfringens were not detected in any of the samples studied. As a consequence of our study, the restaurant has developed and implemented a traceability system to achieve food safety.