| Autor: |
V I, Sergevnin, L S, Udavikhina, S V, Gorokhova, L F, Istomina, R Kh, Khasanov, E V, Sarmometov, V G, Novoselov |
| Rok vydání: |
2012 |
| Předmět: |
|
| Zdroj: |
Gigiena i sanitariia. (1) |
| ISSN: |
0016-9900 |
| Popis: |
It has been established that the dish shawarma may be a factor for Salmonella transmission, by involving in sporadic and outbreak cases of Salmonella infection. Chicken fillet grilling when cooking the dish shawarma has been found to ensure its guaranteed freedom from Salmonella only in a piece less than 2 cm thick. Deeper layers of chicken and its juice that accumulates in the grill tray may remain be Salmonella-contaminated throughout the heat treatment. Obviously, for the epidemiological safety of the dish shawarma, it is necessary to cut a not more than 2-cm piece of fillet every time the latter is ready-made, i.e. a white color and a clear juice are produced. At the time one should not use the chicken juice as sauce to the ready-made fillet and to gather and crumble the latter in a separate container rather than in the tray. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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