Page 73 - FoodFocusThailand No.162 September 2019

SMART PRODUCTION

In summary, the thermal processing of food by sous-vide technique is an interesting
alternative because it can make the food product that is safe from food pathogens and has
potential for the production of ready-meal products with superior quality. Nonetheless,
the strict control of product temperature during heating, storage, and transportation is
the vital constraint that influences to the safety of food product processed by sous-vide
technique.

เอกสารอ้างอิง/Reference
Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science,
1, 15-30.
Gormley, R., & Tansey, F. (2012). Sous vide and cook-chill processing. In D.W. Sun (Ed.),
Handbook of Food Safety Engineering (1 edition, pp. 468-496). Blackwell Publishing Ltd.
st

The important parameters affecting the
required heating time or pasteurization time
of the sous-vide processing technique
include type of food material, pouch
material, thickness and shape of food, and
temperature of heating medium (hot water
or steam).
The thermal processing of food by sous-
vide technique is deemed as the heat
treatment at the pasteurization level;
therefore, it does not intend to lessen the
pathogenic spores to a safe level. As a
consequence, food must be chilled rapidly
after heat treatment and stored in the
refrigerated or frozen condition that is
controlled its temperature at the appropriate
level in order to prevent the outgrowing and
multiplying of the pathogenic spores to the
dangerous level. The suitable temperature
for chilling storage of food processed by
sous-vide technique is not over 4 ํC because
this temperature level can significantly
retard the growth of food pathogens. One
of the notable pathogen is C. botulinum
since its spores are resistant to heat at the
pasteurization level, can outgrow well under
the vacuum condition inside the pouch and
produce neurotoxin if the storage
temperature is not suitable.
The shelf-life of food processed by sous-
vide technique can be up to 21 days under
chill storage depending on type of product,
heat treatment condition, and storage
condition. Furthermore, the hurdle
technology such as the combination of food
additives or pH-adjustment and the sous-
vide technique might be applied to lengthen
the product shelf-life.

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