{"id":39947,"date":"2025-01-21T13:00:17","date_gmt":"2025-01-21T12:00:17","guid":{"rendered":"https:\/\/www.azti.es\/claves-para-aplicar-la-tecnica-sous-vide-de-manera-segura\/"},"modified":"2025-01-21T13:20:33","modified_gmt":"2025-01-21T12:20:33","slug":"keys-to-safely-applying-the-sous-vide-technique","status":"publish","type":"post","link":"https:\/\/old.azti.es\/en\/keys-to-safely-applying-the-sous-vide-technique\/","title":{"rendered":"Cooking at low temperature: keys to safely applying the sous vide technique"},"content":{"rendered":"\n

MIGUEL ROMEO<\/a><\/strong> and MARIA LAVILLA<\/a><\/strong>, researchers at AZTI’s Food Quality, Integrity and Safety Area<\/p>\n\n\n\n

The sous vide<\/em><\/strong> technique is an innovative cooking method that combines vacuum packaging with cooking at controlled and relatively low temperatures (<80 \u00b0C). This technique is characterised by immersing food sealed in airtight bags in a water bath at a precise temperature, which improves flavour, texture and nutrient retention, retains juices and provides more even heat distribution. However, low temperatures pose challenges to ensure effective elimination of dangerous micro-organisms.<\/p>\n\n\n\n

AZTI’s Food Quality, Integrity and Safety<\/a> area has recently carried out a study on the implications of using this technique in products made with chicken or eggs, common sources of dangerous pathogens such as Salmonella<\/em>, Campylobacter<\/em> and Clostridium<\/em> spores. Clostridia are anaerobic bacteria, which means that they only grow in the absence of oxygen. In addition, they have the ability to generate spores, forms resistant to adverse conditions, which are highly resistant to heat.<\/p>\n\n\n\n

This analysis, published in the journal Foods<\/a>, provides key data to adjust critical time and temperature parameters, helping to prevent microbiological risks, strengthen consumer confidence and ensure safe practices in the food and catering industry.<\/p>\n\n\n\n

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