ABSTRACT
Sous vide is a technique of cooking where vacuum packaged foods are cooked under controlled conditions of temperature and time. The sous vide technology could be a reasonable option for preparing seafood, since this technology allows us to obtain products with an extended shelf life and a quality similar to that of fresh food. In recent years an increase in sous vide seafood cooked at low temperatures has been observed. Since the heat treatment applied is not enough to inactivate food pathogens, it is of great importance to the microbiological quality of initial fish. This chapter reviews the sous vide technology and discusses the safety aspects and nutritional and sensory quality of seafood processed by the sous vide technology. Special mention is given to low processed sous vide seafood. The main microbiological hazards associated with sous vide processed seafood (non-proteolytic C. botulinum, Listeria monocytogenes, HEV, HAV) are evaluated and control measures are suggested.
