Public health implication of refrigerated pasteurized ('sous-vide') foods
1991
Mossel, D.A.A. | Struijk, C.B.
Food that upon pasteurization is stored in hermetically sealed containers at food temperatures not exceeding 3 degrees C could be designated by the generic term Refrigerated Pasteurized Foods of Extended Durability, REPFEDs. If not properly processed or protected against recontamination, or if temperature-abused, REPFEDS may present serious health risks. However, control is readily available. Sound microbial ecology, supported by expert risk assessment, allows the design and introduction of longitudinally integrated manufacture, distribution, handling by outlets and consumers and culinary preparation, which result in the assurance of the wholesomeness of the commodity as eaten. Recent progress, including intrinsic preservation by the incorporation of starter cultures, bacteriocins or particular enzymes, opens vistas for attractive future developments. Once microbiological safety has been built into the REPFED-line, monitoring can be limited to (i) real-time tests particularly applied to the factory environment; and (ii) rapid, simple examination for marker organisms of freshly manufactured products versus those approaching expiration dates. Such audits will allow rapid retrieval of incidental process failure and its rectification. It also serves to substantiate measurements of food temperature and spot checks on intrinsic inhibitory attributes. The application of scientific knowledge and technological expertise should primarily be entrusted to the industry itself, heeding Lord Plumb's strategy of partnership along the food production chain from farm to fork". It should be supported and validated by Public Health Authorities. At all stages safety communication with the public should be ensured.
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