title: Sous vide processed foods: are they safe for the elderly?
abstract: Demographic trends and market analyses indicate that Americans' interest in convenience foods that are nutritious, safe, and high quality will influence the food industry into the next century. The increase in individuals over 55 plus working women, and the changing family have caused the food industry to develop a new generation of foods. One of the processes, sous vide, is an advanced method where fresh foods are vacuum sealed in impermeable plastic, cooked at low temperature in circulating water, and chilled and held at refrigerator temperature for up to three weeks. Nutritionists and food scientists have concerns about the food safety of sous vide products and the possible increase in food borne illnesses. Continued research is needed for the food industry to deliver safe, nutritious foods, particularly to the elderly.
authors.forename: M E
authors.initials: ME
authors.lastname: Briley
mesh_terms: D000368:Aged; D005511:Food Handling / Q000379:methods / Q000592:standards*; D005516:Food Microbiology; D006801:Humans; D009747:Nutritional Physiological Phenomena; D012449:Safety