Abstract
SummaryCook‐chilled products are increasingly produced in the catering and food processing industries. It is claimed that the application of vacuum packaging followed by processing in‐pack (sous vide technology) improves both shelf life and eating quality, but in doing so presents an increased public health risk. This paper reviews the literature relating to the scientific basis of these claims. It demonstrates that, although they have some theoretical foundation, in practice they are unsubstantiated by research.
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