Production of chicken liver pâté with reduced sodium chloride content
نویسندگان
چکیده
منابع مشابه
Campylobacteriosis Outbreak Associated with Consuming Undercooked Chicken Liver Pâté — Ohio and Oregon, December 2013–January 2014
On January 8, 2014, the Ohio Department of Health notified the Oregon Public Health Division (OPHD) of campylobacteriosis in two Ohio residents recently returned from Oregon. The travelers reported consuming chicken liver pâté* at an Oregon restaurant. On January 10, OPHD received additional reports of campylobacteriosis in two persons who had consumed chicken liver pâté at another Oregon resta...
متن کاملA Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters
This study devised a protocol for the manufacture of commercial quantities of chicken liver pâté that reliably destroyed campylobacters. A literature search identified 40 pâté manufacture recipes. Recipes stages with a potential to be antimicrobial were assembled to form a new protocol that included washing with organic acid, freeze-thaw and flambé in alcohol. Naturally-contaminated, high-risk ...
متن کاملA continuous common-source outbreak of campylobacteriosis associated with changes to the preparation of chicken liver pâté.
In December 2006 an outbreak of Campylobacter infection occurred in Forth Valley, Scotland, affecting 48 people over a 3-week period. All cases dined at restaurant A. We conducted a cohort study in a party of 30 who ate lunch at restaurant A on 21 December to identify the vehicle of infection. Of 29 respondents, the attack rate in those who ate chicken liver pâté was 86% (6/7) compared to 0% (0...
متن کامل'Surprise': Outbreak of Campylobacter infection associated with chicken liver pâté at a surprise birthday party, Adelaide, Australia, 2012.
OBJECTIVE In July 2012, an outbreak of Campylobacter infection was investigated by the South Australian Communicable Disease Control Branch and Food Policy and Programs Branch. The initial notification identified illness at a surprise birthday party held at a restaurant on 14 July 2012. The objective of the investigation was to identify the potential source of infection and institute appropriat...
متن کاملAssessment of Salt (Sodium Chloride) Content in Traditional and Industrial Breads in Tehran-2016
Background and Objectives: Nowadays, reducing sodium intake is one of the most important goals of global and national programs for decreasing of non-communicable diseases such as hypertension and cardiovascular disease and salt is the most important source of sodium intake in the diet. Bread has remained one of the staple food in many cultures and societies in different parts of the world. Desp...
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ژورنال
عنوان ژورنال: Tehnologija mesa
سال: 2013
ISSN: 0494-9846
DOI: 10.5937/tehmesa1302144l