Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs
Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this work was to...
| Published in: | Foods |
|---|---|
| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/19/3187 |