IFS conducts study to assess safety of sous vide cooking technique
date:Aug 12, 2013
The Institute of Food Research (IFR) has conducted a research for the UK Food Standards Agency (FSA) to establish if the cooking technique sous vide is safe.

Sous vide uses lower temperatures to improve food quality. This technique could be a step closer to being more widely adopted after the IFR scientists evaluated the steps needed to ensure the process is safe.

For the study, Dr Sandra Stringer and colleagues at the IFR have gathered the information needed to properly assess the hazards ass

07/12 04:56