Table 4.

Physical and chemical features of high-risk and safe sous vide products

Physical or chemical featureHigh riska (products 1, 7, 8, and 13)Safeb (products 14 and 16)
Pvaluec 7.7 (0.0–22.9)234.1 (118.9–349.2)
NaCl (% [wt/vol])d 1.0 (0.2–1.9)1.2 (1.0–1.3)
pHd 5.8 (5.1–6.3)5.3
  • a Samples strongly positive for C. botulinum and/or botulinum neurotoxin at both sampling times.

  • b Samples negative for C. botulinumand botulinum neurotoxin at both sampling times.

  • c Means of the lowest values measured for each product and the range.

  • d Means of the highest values measured for each product and the range.