SOUS-VIDE COOK-CHILL TECHNOLOGY

Cook-chilled products are increasingly produced in the catering and fo od processing industries. It is claimed that the application of vacuum packaging followed by processing in-pack (sous vide technology) impro ves both shelf life and eating quality, but in doing so presents an in creased public health risk. This paper reviews the literature relating to the scientific basis of these claims. It demonstrates that, althou gh they have some theoretical foundation, in practice they are unsubst antiated by research.