Toxigenic penicillia spoiling frozen chicken nuggets

Toxigenic penicillia spoiling frozen chicken nuggets

Frozen chicken nuggets and strips and eggs are leading risk factors for Salmonella Heidelberg infections in Canada.

A case-control study was conducted from 1 January to 31 May 2003 to identify risk factors for S . Heidelberg infection in Canada. Controls were pair-matched by age group and telephone exchange to 95 cases. Exposures in the 7 days before illness/interview were assessed using multivariate conditional logistic regression. Consumption of home-prepared chicken nuggets and/or strips [matched odds rat...

Frozen chicken nuggets and strips--a newly identified risk factor for Salmonella Heidelberg infection in British Columbia, Canada.

Salmonella enterica var. Heidelberg was isolated from an unusual food source during routine case follow-up, prompting a case control investigation of frozen chicken nuggets and strips. Most frozen nuggets and strips are raw; however, par-frying lends a cooked appearance. As such, suitable food preparation precautions might not be undertaken by consumers. Cases were confirmed in the laboratory b...

Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages.

Biocontrol using autochthonous Debaryomyces hansenii isolates is a potentially suitable strategy for inhibiting toxigenic moulds in dry-cured meat products. The antifungal activity of 280 D. hansenii isolated from dry-cured meat products as well as the mode of action of the most active isolates against toxigenic penicillia were evaluated in this work. A 13.9% of the D. hansenii isolates showed ...

Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours

Physicochemical and sensory properties of chicken nuggets extended with flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF) were investigated. Addition of FCF or FPDPF decreased moisture loss and fat gain. Reductions in protein content of nuggets were 20.2% and 15.8% when, respectively, 20% FCF and 20% FPDPF were added. Regardless oflevel ofFPDPF, nugg...