BACKGROUND Potentially, pâtés could be a functional food and are an important source of proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the high level of animal fat, about 30%. Pâté with low-fat guinea fowl meat and animal fat replaced with inulin can result in this product being classified as a pro-health food. The objective of the present study was to ...

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...

The present study investigated the effect of the addition of increasing levels of the natural antioxidants tea (TEA) and grape seed extracts (GRA) on the physiochemical and oxidative stability of refrigerated stored pig pâtés. In addition, a synthetic antioxidant and a control batch were used, thus a total of eight batches of liver pâté were prepared: CON, BHT, TEA (TEA50, TEA200 and TEA1000) a...

Copper concentrations were measured in a 65 samples marketed and collected in Croatia in summer 2012: meat samples (bovine, pig, sheep), meat products (sausages, pâté), fi sh and fi sh products and shellfi sh (mussels, oysters). Mean Cu levels were (mg/kg): all meat 0.77, sausages 0.69, pâté 2.24, fi sh 0.23, fi sh products 1.20, mussels 0.81, oysters 30.0. Signifi cant diff erences were found ...

Campylobacter- spp.-related gastroenteritis in diners at a catering college restaurant was associated with consumption of duck liver pâté. Population genetic analysis indicated that isolates from duck samples were typical of isolates from farmed poultry. Campylobacter spp. contamination of duck liver may present a hazard similar to the increasingly recognized contamination of chicken liver.

The objective of this study was to evaluate sensory perception and consumers’ attitude liking products with different textures, crisps pâtés, added mealworm ingredient in amounts. By addition (Tenebrio molitor L.) the crisps, brittleness increased. However, an increase also increased darkness. Adding mealworms pâté reduced odour flavour vegetable cinnamon pepper as well oily texture. There no s...

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...