新調理システムにおける真空調理法の安全性についての一考察

概要

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In the present study,we investigated the shelf-life of vacuum cooked products, which are being increasingly utilized on many fronts, including hotel and hospital catering. We focused on important factors for food hygiene through bacterial and organoleptic testing and investigated the leaching of hazardous substances from vacuum packaging materials due to heating with steam convection ovens. Bacterial testing detected only small amounts of general bacteria even after two weeks of storage following vacuum cooking, and no bacteria were detected on reheating. Moreover, organoleptic testing revealed no difference between food taste immediately after cooking and food taste two weeks later. Leaching tests of vacuum packaging materials found minute amounts of phenol, 2, 4-bits (1, 1-dimethylethyl) following vacuum processing. The present experiments did not enable to specify the shelf-life of vacuum cooked products from a food hygiene perspective; however, reheating process was found to increase the safety of vacuum cooking, which provides a superior catering method with regard to presevation quality. Conversely, although the detected amounts were small, confirmation of hazardous substances from the packaging materials used in vacuum cooking indicates the necessity of further investigation into materials and safety. This should be important for increasing in the spread of vacuum cooking method in the future.
2009-12-28