New research issues in sous-vide cooking

Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrot

J.E. Gaze, GeriR Brown, D.E. Gaskell et al. · Food Microbiology · 1989 · 111 citations

Agriculture, Food Science, Microbiology +16

The effect of recovery medium on the estimated heat-inactivation of spores of non-proteolytic Clostridium botulinum

Michael W. Peck, D.A. Fairbairn, Barbara M. Lund · Letters in Applied Microbiology · 1992 · 101 citations

Agriculture, Food Science, Microbiology +13

Heat resistance of Listeria: strain differences and effects of meat type and curing salts

B.M. Mackey, C. Pritchet, A.P. Norris et al. · Letters in Applied Microbiology · 1990 · 90 citations · Full text

Agriculture, Food Science, Microbiology +17

FDA's concerns with sous vide processing

E.Jeffery Rhodehamel · Food technology · 1992 · 89 citations

Agriculture, Food Science, Microbiology +17

Delaying toxigenesis of Clostridium botulinum by sodium lactate in ‘sous-vide’ products

Constantin Genigeorgis · Letters in Applied Microbiology · 1994 · 53 citations

Agriculture, Microbiology, Veterinary Microbiology +9