Study on Sous-vide Cooking: Safety Risk at Low Temperatures

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Dec 28, 2023 - Foods

Study on Sous-vide Cooking: Safety Risk at Low Temperatures

A recent study investigated the practicality of the cooking conditions recommended by various user software for sous-vide cooking of pork, chicken, and lamb. The results showed that cooking at 55 °C for 60 minutes was not sufficient to reliably kill foodborne pathogens. The reduction of the original microflora to a safe level was also not achieved in all samples. In contrast, sous-vide cooking at 65 °C for 60 minutes proved to be safer, with the meat being well cooked.

Further information from the Federal Institute for Risk Assessment (BfR) can be found here. The guide from the Robert Koch Institute (RKI) can be accessed here.  

At the BAV Institute, we regularly conduct tests for pathogenic microorganisms such as Salmonella and Listeria. We provide quick and reliable results and are happy to advise you on all matters regarding product safety. Our customer advisors are at your disposal should you have any questions.

Source: Article from the Journal of Food Safety and Food Quality:  https://journal-food-safety.de