Saturday, November 23, 2013

Question on parboiled chicken

Q: In cooking of parboiled chicken, why is it so dangerous?

A: Chicken killed-->put in warm water to soften skin for defeathering [cross contamination, especially when water is not hot]--> defeathering[usually use the same machine for many chickens, cross contamination]-->cut up the chicken[cross contamination]--> cook in hot water below boiling temperature [ undercooking, Salmonella or other bacteria may survive]--> chilled in cold water[water may be warmed up, cross contamination, bacteria may grow]--> display in room temperature[bacteria may grow]--> eaten without cooking again as ready-to-eat-food [bacteria grown are not killed, bacterial loading may be high]--> foodborne infection

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