2002peer-reviewed53 citations
Safety evaluation of sous vide-processed ready meals
Hilde Nissen, Jan Thomas Rosnes, Johanne Brendehaug, G.H. Kleiberg
Letters in Applied Microbiology
Abstract
The health risk of these products is small as long as the temperature during storage is low. For microbial testing of the end products, traditional plating will suffice.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
safety_threshold100% confidence
sous vide-processed ready meals reduces health risk
“The health risk of these products is small as long as the temperature during storage is low”
Concepts
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