Toxigenic penicillia spoiling frozen chicken nuggets
نویسندگان
چکیده
منابع مشابه
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...
متن کاملEvaluation of edible polymer coatings enriched with green tea extract on quality of chicken nuggets
AIM The present study was conducted to evaluate the physico-chemical and microbiological characteristics of chicken nuggets coated with sodium alginate (SA) coatings at refrigerated (4±1°C) and frozen (-18±1°C) storage condition at regular periodic intervals. MATERIALS AND METHODS Chicken meat nuggets were separated into three groups: Uncoated control (C), coated with alginate coating (T1), a...
متن کاملSelection 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 ...
متن کاملFrozen 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...
متن کاملInvestigation of the Effects of Methylcellulose and Carrageenan Use on Textural, Physicochemical and Sensory Characteristics of Chicken Nuggets
Backgrounds and Objectives: Chicken-based fried meat products are one of the most widely consumed ready-to-eat food products. Considering the importance of sensory and textural characteristics of these products in their acceptance by the consumers and effects of hydrocolloids on these characteristics, the overall purpose of this study was to investigate effects of methylcellulose and carrageena...
متن کامل