The House with Chicken Legs by Sophie Anderson

2018 ◽  
Vol 72 (1) ◽  
pp. 5-5
Author(s):  
Karen Coats
Keyword(s):  
Chicken Legs

Quantification of Campylobacter on the Surface and in the Muscle of Chicken Legs at Retail

2006 ◽  
Vol 69 (4) ◽  
pp. 757-761 ◽  
Author(s):  
KATHRIN SCHERER ◽  
EDDA BARTELT ◽  
CHRISTINE SOMMERFELD ◽  
GOETZ HILDEBRANDT
Keyword(s):  
Detection Limit ◽  
Campylobacter Jejuni ◽  
Most Probable Number ◽  
Campylobacter Coli ◽  
Seasonal Influence ◽  
Probable Number ◽  
Internal Contamination ◽  
Chicken Legs ◽  
Two Peaks ◽  
Skin Samples

The objective of this study was to determine the prevalence and numbers of Campylobacter on the skin and in the muscle of chicken legs at retail to examine the external and internal contamination for an exposure assessment. Furthermore, the study assessed seasonal influence on Campylobacter contamination in chicken legs. Of the 140 examined skin samples, 66% were positive, and the internal contamination of 115 sampled chicken legs was 27%. The enumeration of Campylobacter on the surface of positive chicken legs revealed a median of 2.4 log CFU/g of skin, and the quantification of Campylobacter in the muscle gave results mainly under the detection limit of the most-probable-number method (<0.3 MPN Campylobacter per g). The external contamination was significantly higher than the internal. In both skin and muscle samples, Campylobacter jejuni had a much higher incidence than Campylobacter coli. However, with regard to the specification of Campylobacter on the surface of chicken legs, C. coli was isolated at higher colony counts than C. jejuni. During the 1-year study, two peaks of Campylobacter contamination occurred, one in the early springtime (February and March, 100 and 90%, respectively) and the second during the warmer months in the summer (July and August, both 90%). Furthermore, a positive correlation between prevalence and numbers of Campylobacter on chicken legs was observed.

The antioxidant effect of natural substances on lipids during irradiation of chicken legs

2003 ◽  
Vol 80 (7) ◽  
pp. 679-684 ◽  
Author(s):  
A. Mahrour ◽  
S. Caillet ◽  
J. Nketsia-Tabiri ◽  
M. Lacroix
Keyword(s):  
Antioxidant Effect ◽  
Natural Substances ◽  
Chicken Legs

Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada

2006 ◽  
Vol 69 (9) ◽  
pp. 2176-2182 ◽  
Author(s):  
V. M. BOHAYCHUK ◽  
G. E. GENSLER ◽  
R. K. KING ◽  
K. I. MANNINEN ◽  
O. SORENSEN ◽  
...  
Keyword(s):  
Shiga Toxin ◽  
Ground Beef ◽  
Fermented Sausage ◽  
E Coli ◽  
Poultry Products ◽  
Fermented Sausages ◽  
Roast Beef ◽  
Chicken Legs ◽  
Retail Products ◽  
Campylobacter Spp

A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada. The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin–producing Escherichia coli, Salmonella, Campylobacter spp., and Listeria monocytogenes. Shiga toxin–producing E. coli O22: H8 was found in one raw ground beef sample. Salmonella and Campylobacter were found in 30 and 62% of raw chicken legs, respectively. L. monocytogenes was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners. The occurrence of pathogens in this study is similar to that in retail products in many other international locales.

Effect of combination of ozonation and vacuum packaging on shelf life extension of fresh chicken legs during storage under refrigeration

2017 ◽  
Vol 213 ◽  
pp. 18-26 ◽  
Author(s):  
Ioanna N. Gertzou ◽  
Ioannis K. Karabagias ◽  
Panagiotis E. Drosos ◽  
Kyriakos A. Riganakos
Keyword(s):  
Shelf Life ◽  
Vacuum Packaging ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Chicken Legs

scholarly journals Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter jejuni on Chicken during Refrigerated Storage

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 109 ◽  
Author(s):  
Elena Gonzalez-Fandos ◽  
Naiara Maya ◽  
Alba Martínez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Acid Solution ◽  
Campylobacter Jejuni ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Distilled Water ◽  
Water Control ◽  
Lactic Acid Solution ◽  
Modified Atmospheres ◽  
Chicken Legs

The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of Campylobacter jejuni on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced C. jejuni counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N2, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were higher in samples packaged under vacuum or atmospheres containing CO2 than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were lower in samples treated with lactic acid than in samples non-treated. However, C. jejuni counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce C. jejuni counts on fresh chicken packaged in modified atmosphere.

Effect of Lactic Acid and Irradiation on the Shelf Stability Characteristics of Hurdle Processed Chicken Legs

2009 ◽  
Vol 8 (7) ◽  
pp. 665-670 ◽  
Author(s):  
K. Jayathilak ◽  
Khudsia Sultana ◽  
K. Radhakrish ◽  
A.S. Bawa
Keyword(s):  
Lactic Acid ◽  
Shelf Stability ◽  
Chicken Legs

Formation of trans fatty acids in chicken legs during frying

2008 ◽  
Vol 59 (5) ◽  
pp. 368-382 ◽  
Author(s):  
W. H. Liu ◽  
Y. F. Lu ◽  
B. Stephen Inbaraj ◽  
B. H. Chen
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Chicken Legs
Sign in / Sign up

Export Citation Format

Share Document