A hazard analysis critical control point approach (HACCP) to ensure the microbiological safety of sous vide processed meat/pasta product

Abstract

Increasing consumer demands for microwaveable, convenience foods with extended shelf life yet retaining ‘closer to fresh’ characteristics, has resulted in the growth of sous vide or vacuum cooking processing technology. However, this new generation of minimally processed sous vide products are not shelf stable and pose a potential public health risk if subjected to temperature abuse at any stage of the product's production, storage, distribution and marketing. To ensure the microbiological safety of sous vide products, a Hazard Analysis Critical Control Point (HACCP) approach is recommended at all stages of sous vide processing and distribution of end product. The HACCP approach is a preventive approach to microbiological quality control and is intended to prevent problems before they occur rather than finding them in the finished product. Hazard Analysis identifies the microbiological hazards and potential entry points of these hazards in the sous vide process. Critical Control Points to control the identified microbiological hazards include quality of raw ingredients, time/temperature relationship, sanitation and packaging control and incorporation of additional barriers, such as pH and water activity ( a ω ) reduction, in the formulated product. The practical application of HACCP to ensure the microbiological safety of a sous vide processed meat/pasta product are given.