Effectiveness of various appliances on the inactivation of Salmonella enterica in frozen breaded chicken strips

An article in Journal of Food Protection, 2020,(Vol. 83 (8): 1289–1295) by scientists at the Bureau of Microbial Hazards, Food Directorate, Health Canada investigated the reasons of multiple foodborne outbreaks that have occurred in Canada due to the presence of Salmonella enterica in frozen breaded chicken products. These chicken products were raw and required cooking in conventional household ovens to inactivate any pathogens that they may have been present. During the investigations associated with these outbreaks, many consumers reported using alternative household appliances such as air fryers for cooking these products. The effectiveness of these appliances for the inactivation of pathogens in food is not known. The researchers compare the ability of a toaster oven, air fryer, deep fryer, and conventional oven to inactivate a cocktail of Salmonella Enteritidis in frozen breaded chicken strips. Deep frying was the most effective cooking method, demonstrating a median 7-log reduction; the conventional oven was next with a median 6-log reduction. Both the air fryer and toaster oven performed poorly, with respective median 4- and 3-log reductions. Overall, the results of this study suggest the revision of cooking instructions is required for the safe household use of toaster ovens and air fryers. @ https://doi.org/10.4315/JFP-19-601

Effectiveness of Preparation Practices on the Inactivation of Salmonella enterica Serovar Enteritidis in Frozen Breaded Chicken Strips | Journal of Food Protection | Allen Press
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