A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters

Article, Other literature type English OPEN
Hutchison, Mike; Harrison, Dawn; Richardson, Ian; Tchórzewska, Monika;
(2015)
  • Publisher: Multidisciplinary Digital Publishing Institute
  • Journal: International Journal of Environmental Research and Public Health,volume 12,issue 5,pages4,652-4,669 (issn: 1660-4601, eissn: 1660-4601)
  • Related identifiers: doi: 10.3390/ijerph120504652, pmc: PMC4454932
  • Subject: Campylobacter | food safety | pâté | R | <i>Campylobacter</i> | effective cooking | Medicine | Article | critical control point

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 fo... View more
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