Tag Archives: chicken breast

Canada – CFIA – Oven Roasted Chicken and Turkey – Listeria monocytogenes

Posted on April 2, 2015 by KSW | Leave a comment

Ottawa, April 1, 2015 – The food recall warning issued on March 25, 2015 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Lilydale is voluntarily recalling Lilydale brand Oven Roasted Carved Chicken Breast and Oven Roasted Carved Turkey Breast from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products described below.

Recalled products

Brand Name	Common Name	Size	Code(s) on Product	UPC
Lilydale	Oven Roasted Carved Chicken Breast	400 g	Best Before dates up to and including 2015 AL 28	0 65843 83104 4
Lilydale	Oven Roasted Carved Turkey Breast	400 g	Best Before dates up to and including 2015 AL 10	0 65843 83210 2

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Tagged cfia, chicken breast, Lilydale, Lilydale Oven, turkey breast

Research – Effect of Packaging and Temperature on Survival Kinetics of Campylobacter jejuni on Precooked Chicken Breast

Posted on September 15, 2014 by KSW | Leave a comment

Wiley Online Library

The survival ability of Campylobacter jejuni in poultry has been a major public health risk because of the low infectious dose. The objective of this study was to investigate the effects of different packaging condition and temperature on the survival kinetics of C. jejuni ATCC 33291 on precooked chicken breast. Survival kinetics of C. jejuni were also compared with those of C. coli ATCC 43486. Inoculated chicken breasts with 5.0–6.0 log cfu/g were packed in three different ways (aerobic, semi-aerobic or vacuum), which were stored at 4, 10, 17, 24, 30 and 36C. Survival curves were fitted to Baranyi model to obtain the values of lag time and death rate of C. jejuni. During storage, the greatest reduction of C. jejuni (4.316 log cfu/g) was observed in aerobic packaged chicken breast at 24C, while the least reduction of C. jejuni (1.031 log cfu/g) was observed in vacuum-packaged chicken breast at 4C. Lag time was affected by packing method, temperature and strain. Similar survival behavior of C. coli to C. jejuni was observed only at 10C. At the temperatures above 24C, lag phase of C. jejuni was only observed in semi-aerobic or vacuum-packed chicken breasts, indicating that C. jejuni survived better than C. coli, for which no lag phase was observed. The results indicated that vacuum or semi-aerobic packaging on poultry product at 4C, which is the most popular method at retail markets, created the highest risk for C. jejuni survival.