News and analysis for the global poultry industry.
Industry News & Trends / Food Safety / New Technologies
on October 18, 2021

Processing method could combat Salmonella in chicken nuggets

The bacteria can adapt to survive in high temperatures, causing food safety issues.

A new processing method, hydrated surface lethality (HSL), could protect smaller-sized meat and poultry products against Salmonella during cooking.

“Lots of poultry products go through fast cooking processes, like chicken nuggets, tenders and strips,” Jeff Sindelar, professor and extension specialist in the Department of Animal and Dairy Sciences, University of

To view the full article, please register or login.