Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Tytuł pozycji:

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens.

Tytuł:
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens.
Autorzy:
Langsrud S; Norwegian Institute of Food, Fisheries and Aquaculture Research, Nofima, Ås, Norway.
Sørheim O; Norwegian Institute of Food, Fisheries and Aquaculture Research, Nofima, Ås, Norway.
Skuland SE; Consumption Research Norway (SIFO), Oslo Metropolitan University, Oslo, Norway.
Almli VL; Norwegian Institute of Food, Fisheries and Aquaculture Research, Nofima, Ås, Norway.
Jensen MR; Norwegian Institute of Food, Fisheries and Aquaculture Research, Nofima, Ås, Norway.
Grøvlen MS; Norwegian Institute of Food, Fisheries and Aquaculture Research, Nofima, Ås, Norway.
Ueland Ø; Norwegian Institute of Food, Fisheries and Aquaculture Research, Nofima, Ås, Norway.
Møretrø T; Norwegian Institute of Food, Fisheries and Aquaculture Research, Nofima, Ås, Norway.
Źródło:
PloS one [PLoS One] 2020 Apr 29; Vol. 15 (4), pp. e0230928. Date of Electronic Publication: 2020 Apr 29 (Print Publication: 2020).
Typ publikacji:
Journal Article; Research Support, Non-U.S. Gov't
Język:
English
Imprint Name(s):
Original Publication: San Francisco, CA : Public Library of Science
MeSH Terms:
Cooking*
Microbial Viability*
Chickens/*microbiology
Animals ; Campylobacter/physiology ; Color ; Food Safety ; Salmonella/physiology ; Temperature ; Water/analysis
References:
Korean J Food Sci Anim Resour. 2018 Apr;38(2):417-430. (PMID: 29805289)
Foods. 2017 Nov 30;6(12):. (PMID: 29189748)
Appl Microbiol. 1969 Jan;17(1):78-82. (PMID: 5774764)
Epidemiol Infect. 2012 Jun;140(6):959-69. (PMID: 22152439)
Biochem Med (Zagreb). 2013;23(2):143-9. (PMID: 23894860)
Epidemiol Infect. 2012 Jun;140(6):970-81. (PMID: 22214729)
Int J Food Microbiol. 2015 Mar 16;197:1-8. (PMID: 25540842)
Int J Food Microbiol. 2009 Aug 31;134(1-2):21-8. (PMID: 19272666)
Asia Pac J Clin Nutr. 1994 Mar;3(1):19-31. (PMID: 24351203)
Risk Anal. 2007 Aug;27(4):1065-82. (PMID: 17958512)
J Food Prot. 2019 Mar;82(3):528-534. (PMID: 30810378)
Appetite. 2015 Feb;85:118-25. (PMID: 25464023)
Poult Sci. 1968 Jul;47(4):1155-62. (PMID: 5725357)
Risk Anal. 2016 Mar;36(3):561-70. (PMID: 26133008)
J Food Prot. 2007 Sep;70(9):2045-55. (PMID: 17900081)
Int J Food Microbiol. 2010 Feb 28;137(2-3):147-53. (PMID: 20006911)
Int J Food Microbiol. 2006 Mar 1;107(1):73-82. (PMID: 16274824)
PLoS One. 2016 Dec 1;11(12):e0167695. (PMID: 27907161)
Poult Sci. 2000 May;79(5):784-8. (PMID: 10824969)
J Vet Med Sci. 2011 Mar;73(3):325-9. (PMID: 21060246)
Int J Med Microbiol. 2006 Oct;296(6):353-63. (PMID: 16782402)
J Food Prot. 2019 Jan;82(1):128-150. (PMID: 30702936)
Foodborne Pathog Dis. 2016 Dec;13(12):689-694. (PMID: 27710034)
J Food Prot. 2007 Sep;70(9):2036-44. (PMID: 17900080)
Korean J Food Sci Anim Resour. 2015;35(5):585-96. (PMID: 26761885)
J Food Prot. 2016 Jun;79(6):970-7. (PMID: 27296601)
J Food Prot. 2013 Mar;76(3):482-9. (PMID: 23462086)
Annu Rev Food Sci Technol. 2013;4:79-99. (PMID: 23190143)
Epidemiol Infect. 2015 Mar;143(4):687-94. (PMID: 24886979)
J Appl Microbiol. 2007 Feb;102(2):313-8. (PMID: 17241335)
Appl Environ Microbiol. 2005 Feb;71(2):1018-24. (PMID: 15691961)
Wellcome Open Res. 2018 Sep 24;3:124. (PMID: 30345391)
Molecular Sequence:
Dryad 10.5061/dryad.rjdfn2z7c
Substance Nomenclature:
059QF0KO0R (Water)
Entry Date(s):
Date Created: 20200430 Date Completed: 20200706 Latest Revision: 20200706
Update Code:
20240105
PubMed Central ID:
PMC7313536
DOI:
10.1371/journal.pone.0230928
PMID:
32348316
Czasopismo naukowe
About one third of foodborne illness outbreaks in Europe are acquired in the home and eating undercooked poultry is among consumption practices associated with illness. The aim of this study was to investigate whether actual and recommended practices for monitoring chicken doneness are safe. Seventy-five European households from five European countries were interviewed and videoed while cooking chicken in their private kitchens, including young single men, families with infants/in pregnancy and elderly over seventy years. A cross-national web-survey collected cooking practices for chicken from 3969 households. In a laboratory kitchen, chicken breast fillets were injected with cocktails of Salmonella and Campylobacter and cooked to core temperatures between 55 and 70°C. Microbial survival in the core and surface of the meat were determined. In a parallel experiment, core colour, colour of juice and texture were recorded. Finally, a range of cooking thermometers from the consumer market were evaluated. The field study identified nine practical approaches for deciding if the chicken was properly cooked. Among these, checking the colour of the meat was commonly used and perceived as a way of mitigating risks among the consumers. Meanwhile, chicken was perceived as hedonically vulnerable to long cooking time. The quantitative survey revealed that households prevalently check cooking status from the inside colour (49.6%) and/or inside texture (39.2%) of the meat. Young men rely more often on the outside colour of the meat (34.7%) and less often on the juices (16.5%) than the elderly (>65 years old; 25.8% and 24.6%, respectively). The lab study showed that colour change of chicken meat happened below 60°C, corresponding to less than 3 log reduction of Salmonella and Campylobacter. At a core temperature of 70°C, pathogens survived on the fillet surface not in contact with the frying pan. No correlation between meat texture and microbial inactivation was found. A minority of respondents used a food thermometer, and a challenge with cooking thermometers for home use was long response time. In conclusion, the recommendations from the authorities on monitoring doneness of chicken and current consumer practices do not ensure reduction of pathogens to safe levels. For the domestic cook, determining doneness is both a question of avoiding potential harm and achieving a pleasurable meal. It is discussed how lack of an easy "rule-of-thumb" or tools to check safe cooking at consumer level, as well as national differences in contamination levels, food culture and economy make it difficult to develop international recommendations that are both safe and easily implemented.
Competing Interests: SL, OS, VLA, MRJ, MSG, OU, and TM are employed by and recieve salary from Nofima AS. This does not alter our adherence to PLOS ONE policies on sharing data and materials.
Zaloguj się, aby uzyskać dostęp do pełnego tekstu.

Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies