Laver un poulet peut repandre des bacteries dans la cuisine

La campylobactériose est la maladie la plus courante d’origine alimentaire liée à des bactéries. Campylobacter se retrouvent dans presque la moitié des poulets disponibles sur le marché. Quand une volaille infectée est abattue, Campylobacter peut être transféré à partir de l’intestin à la viande.

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About Ben Chapman

Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.