OPTIMUM HEAT-TREATMENTS FOR SOUS VIDE COOK-CHILL PRODUCTS

A major consideration for caterers in the determination of optimum hea t treatments for 'sous vide' cook-chill products is the uniformity of heating in 'sous; vide' cookers. Ten commercial combination steamers w ith 'sous vide' cooking programmes were tested in situ. None were foun d to heat products uniformly when set at 80 degrees C and loaded with eight standardized 'sous vide' packs per shelf. The degree of non-unif ormity observed indicates a significant possibility of overcooking and /or underprocessing with respect to Clostridium botulinum if the tempe rature-time profile of only one pack per batch is monitored.