Salmonella enterica and Listeria monocytogenes Inactivation Dynamics During Low-Temperature Sous Vide Cooking of Beef Steaks.
Manzoor A; Allen G; Havelaar AH; Scheffler JM · 2026 · Journal of food protection
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
Sous vide cooking is increasingly adopted in both food service and domestic settings due to its ability to deliver precise temperature control and consistent quality. However, food safety remains a critical concern, particularly regarding…
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Metadata source: Europe PMC · DOI 10.1016/j.jfp.2026.100730