Our Biology Research Team members from 5S1Chan King Lun, Chan Mun Kwan and Chelsea Li participated in Hong Kong Youth Science & Technology Innovation Competition (HKYSTIC) 2016-17 held by Gifted Education Section EDB. Their research paper “The Microbial Risk of Sous Vide Pork” was recognized by judges as top 10 and entered the final round in Biology stream among 267 participating schools.
In the research, our Team found out that temperature starting from 60oC was high enough to kill the bacteria and fungi found in the pork samples. Data also indicated that 70oC is suitable for eating while keeping most of the juices and texture of the pork. Taken together, sous vide seems to be one of the good choices for modern cooking.
Top winners will have the opportunity to be nominated to participate in the largest national science competition in China – China Adolescent Science and Technology Innovation Contest which is hosted by different mainland cities in August annually.
Teacher In-charge: Chan KL