Animal Science, Department of
Date of this Version
2022
Citation
2022 Nebraska Beef Cattle Report
UNL Beef, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln
Abstract
Sous vide cooking meat products has become a popular in-home method of food preparation. Previous research from UNL Meat Science using generic E. coli demonstrated the potential risk of sous vide cooking at temperatures recommended by some popular press items. To increase the understanding of the safety concerns of cooking beef products to temperatures below USDA-Food Safety and Inspection Service (FSIS) guidance temperatures, the experiment was conducted with Salmonella. Steaks were internally inoculated with three serovars of Salmonella, and sous vide cooked to internal temperatures of 115, 125, and 130° F. At least a 5 log10 reduction was achieved after various holding times for 125 and 130° F. Cooking at 115° F only achieved a 2.01 log10 reduction after 420 minutes of holding. These results add to the understanding of the risks associated with sous vide cooking beef at temperatures below those recommended by USDA-FSIS.
Included in
Large or Food Animal and Equine Medicine Commons, Meat Science Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons