Impact of overcrowding sous vide water baths on the thermal process of pork loins
Notice bibliographique
Résumé

 Background: In the culinary industry, sous vide is a popular cooking method in which lower temperatures are used to cook food to retain more desirable organoleptic characteristics. However, this technique may compromise food safety as the temperature may not be sufficient enough to eliminate pathogens that may be present. The BCCDC’s Guidelines for Restaurant Sous Vide Cooking Safety in British Columbia advises when too many food items are placed in the sous vide water bath, inadequate water circulation may occur with the result that process lethality, measured by calculation of log10 reductions, may not be achieved. The purpose of this study was to determine how overcrowding a sous vide water bath would impact the thermal process of pork loins. Methods: Each pork loin sample had a SmartButton inserted and was vacuum sealed in a plastic bag. The water bath was preheated to 60˚C by an immersion circulator. Under normal conditions, six pork loin samples were held in the water bath for 1 hour and the process was repeated four more times. Under overcrowded conditions, two runs were conducted for 1.5 to 2 hours, each consisting of 15 samples stacked in three layers. SmartButton temperature values were used to calculate whether a 6.5 log10 reduction for Salmonella spp. was achieved, using the American Meat Institute’s formula. Results: Using a 31-minute cook time, pork loins in normal conditions reached an average log reduction of 8.85 (range: 0.51 to 21.07), which was significantly higher than the 6.5 log10 reduction objective (p = 0.006). Conversely, pork loins in overcrowded conditions reached an average log reduction of 1.76 (range: 0.05 to 7.93), which was significantly lower than the 6.5 log10 reduction objective (p = 0.000). Furthermore, cooking lethality between the two conditions, pork loins in crowded and overcrowded conditions, were found to be significantly different from each other (p = 0.000). No differences were found in the mean log10 reductions between the pork loins placed in each of the three layers in an overcrowded water bath at 31 minutes (p = 0.094). Conclusion: Overcrowding sous vide water baths does impact on the thermal process of pork loins. Food products cooked under overcrowded conditions require a longer cook time, (approximately 30 minutes longer) to achieve at least 6.5 log10 reductions. Therefore, it is advised that food handlers using sous vide techniques should avoid overcrowding sous vide water baths. Further research using more samples is recommended to determine potential cold spot patterns in overcrowded water baths due to inadequate water circulation.
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Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,002 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,004 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».