FSA to look at Sous Vide

[PSmith]

Not sure if this goes in UK cooking & baking or dining, but the Food Standards Agency are going to investigate sous vide cooking methods

http://www.food.gov.uk/science/research/supportingresearch/strategicevidenceprogramme/strategicevidenceprogramme/x02projlist/fs246004dfs102028/#.UUGReFeVyJI

Wonder what has instigated this (if anything).

[htms646]

The article states that there is not enough data on food cooked between 40-60 degree Celsius (104 F to 140 F).

"A new generation of foods (often called sous vide foods) are being developed that are cooked at low temperatures. There is a gap in data for models for food pathogens at these temperatures. The project informed the FSA on this issue and proposed a way forward to fill the knowledge gap."

[Gary Marshall]

Well I spent the floor on the bathroom of my hotel after a meal at an early proponent of this technique so fair to say i've been circumspect ever since.

[nickrey]

They've not only instigated it, they've done the study. It can be downloaded from the web page link referred to above.

It appears that they've looked at it because they have identified a deficiency in their current models and data. This is a sensible thing to do.

If you read the article, they refer to Douglas Baldwin's work as well as to available apps such as sous vide dash, written by another contributor to these forums. Being an apparently conservative government agency, they've identified areas that they think require further exploration in order to improve their models and guidelines.

Other jurisdictions have simply got on with it and created guidelines; for example, this guide was created in my home state of New South Wales.

[PSmith]

They've not only instigated it, they've done the study. It can be downloaded from the web page link referred to above.

I think the study was one done previously - this one was done in May 2012

http://www.foodbase.org.uk//admintools/reportdocuments/800-1-1424_sous_vide_final_report_final_from_1FR_210912_after_spellcheck_and_formatting.pdf

But I think they are having another look to provide some clear guidence for restaurants.