Cooking fish sous vide.

From: Peter Snyder (osnyder@hi-tm.com)
Date: Wed Apr 05 2006 - 12:31:43 PDT

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    Some chefs in the US are doing fish cooking sous vide such as salmon at
    125F. In retail the target organism for fish and meat is Salmonella and
    at 125F the D value is like 50 minutes. Normally the FDA code wants a 5
    D reduction of Salmonella which would mean the fish would have to be
    cooked for over 4 hours. My question is whether Salmonella is the
    correct target pathogen or whether Vibrio or Anisakis, which are much
    easier to inactivate, would be appropriate?

    Pete 

    -- 
O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A, St Paul, MN 55114
http://www.hi-tm.com   Tel 651-646-7077 Fax 651-646-5984
One Worldwide qualified set of food safety guidelines.

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