1. Introduction
According to nutritionists, in addition to being viewed as a source of animal protein common nowadays, chicken also contains a lot of fat - especially omega-3, vitamins and minerals such as vitamin A, B1, B2, C, E, acids, calcium, phosphorus, iron ... This is the kind of high-quality food, the human body easily absorbed and digested, bring more value to the health medicine buyers use [1].
there have been many studies over the years on the processing of chicken before processing such as: research "time to defrost turkey" was posted on the official website of the Agency Quarantine and the US food Safety (FSIS) dated 31.7.2013 [2]; Research on "trisodium phosphate (TSP)", "irradiated poultry meat" is also posted on this site on the day 21.03.2015. [3]
Food Standards Association (FSA) has conducted a survey British 4500 oa closely. Results showed that 44% of consumers wash chicken before cooking to remove dirt and germs. However, the FSA warned that the chicken will wash splashes around, spread Campylobacter bacteria - that cause the most common infection in the UK, the majority of cases are caused by infected poultry. Catherine Brown, CEO of the FSA, said: "That's why we call on people to stop washing chicken odds and raise awareness about the risks of Campylobacter infections" [4].
The improper handling , combined with many other factors led to the amount of microorganisms in raw materials increased [5-7]. In particular, research on "microbial food poisoning related to chicken," was posted on the official site of the Agency for quarantine and food safety and hygiene USA (FSIS) dated 21.03.2015 made it clear in all kinds of dangerous microorganisms [3].
đang được dịch, vui lòng đợi..