March 5,2019

食安小提醒

安全的食物處理和適當的烹飪
將有助於您和您的家人免受病
原菌的侵害。 
遵循美國農業部食品安全家庭活動的四個食品安全步驟。


清潔:經常洗手和表面。
單獨:將生的畜禽肉與其他食物分開。
烹調:將所有家禽煮至165°F(73.9°C)。
冷卻:及時冷藏。

Safe food handling and proper cooking 
will help keep you and your family safe 
from foodborne bacteria. 
Follow the four food safety steps of 
USDA's Food Safe Families campaign.

Clean: Wash hands and surfaces often.
Separate: Separate raw meats and 
poultry from other foods.
Cook: Cook all poultry to 165 °F (73.9 °C).
Chill: Refrigerate promptly.


fil5588888發表於 樂多11:53回應(0)

和雞肉有關的細菌介紹五

大腸桿菌雖然是糞便的指標性微生物,
但並不表示該產品實
際上已被糞便污染。 
羽毛或環境污染物(如灰塵)中存在的
大腸桿菌也會污染家
禽屠體。 
美國農業部對美國家禽的屠宰衞生檢查
要求家禽屠體上的可
見糞便必須是‘零檢出’的標準。 
它還要求企業對屠體上的一般性大腸桿菌進行檢測,
以驗證
屠宰過程是否可以完全控制、預防和消除糞便污染。

bacteria associated with chicken

The presence of E. coli, 
although an indicator organism for fecal matter, 
does not mean the product is, 
in fact, contaminated by feces. 
E. coli that is present in feathers or 
environmental contaminants, like dust, 
can also contaminate a poultry carcass. 
As part of poultry inspection procedures, 
FSIS enforces a "zero tolerance" standard for 
visible fecal material on poultry carcasses. 
It also requires slaughter establishments to 
perform microbiological testing for generic E. coli 
on carcasses to verify that slaughter processes 
are under control for the prevention and 
removal of fecal contamination.


fil5588888發表於 樂多11:33回應(0)

與雞肉有關的細菌介紹四

大腸桿菌(E. coli)
是一種通常生活在動物和人類腸道中的細菌。 
大腸桿菌有數百種不同種類或菌株,
其中一些可能有害,但大多數不是。 

在屠宰過程中,
肉品可能會被這種細菌污染。

bacteria associated with chicken

Escherichia coli ( E. coli) is a type of bacteria 
that normally live in the intestines of animals and humans. 
There are hundreds of different kinds, or strains, 
of E. coli, some of which can be harmful, 
but most are not. 

Animal meats may become contaminated 
with this bacterium during the slaughter process.

 


fil5588888發表於 樂多11:19回應(0)

March 4,2019

與雞肉有關的細菌介紹三

單核細胞增多性李斯特菌
在1981年被認為是導致人生病
的病原菌。
它會被烹飪破壞,但烹飪產品可能因食品處理和
儲存區域的不當處理或不良衛生習慣而受到污染。 
當單核細胞增多性李斯特菌有機會在儲存的食品上生長時,
其風險會增加,因此請注意在標籤上註明“保持冷藏”和“使用”日期。 
FSIS要求生產即食(RTE)家禽產品,
如熟食肉類和
雞肉狗的企業建立破壞或抑制該菌的管理制度。

bacteria associated with chicken

Listeria monocytogenes was recognized as 
causing human foodborne illness in 1981. 
It is destroyed by cooking, but a cooked product can be 
contaminated by improper handling or poor sanitary 
practices in food preparation and storage areas. 
The risk from L. monocytogenes can increase when it has 
the opportunity to grow on a food product in storage, so take care 
to observe "keep refrigerated" and "use-by" dates on labels. 
FSIS requires establishments producing ready-to-eat (RTE) 
poultry products, such as deli meats and chicken dogs, 
to maintain a system of controls that destroy or 
suppress the growth of the organism. 
FSIS verifies that controls are in place and 
effective at controlling the organism.


fil5588888發表於 樂多14:29回應(0)

與雞肉有關的細菌介紹二

金黃色葡萄球菌可以在人手、鼻腔或喉嚨上發現。 
細菌存在於手工製作的食物、經不當冷藏,如雞肉沙拉。

空腸彎曲桿菌(Campylobacter jejuni)是人類腹瀉病最常見的原因之一。 
防止交叉污染和使用適當的烹飪方法可以減少這種細菌的感
染。 
與沙門氏桿菌一樣,FSIS要求家禽企業符合彎曲桿菌的
性能標準,
並進行廠內測試以驗證是否符合要求。


bacteria associated with chicken
Staphylococcus aureus can be carried on human hands, 
in nasal passages, or in throats. 
The bacteria are found in foods made by hand and 
then improperly refrigerated, such as chicken salad.
Campylobacter jejuni is one of the most common causes of 
diarrheal illness in humans. Preventing cross-contamination and 
using proper cooking methods reduces infection by this bacterium. 
As with Salmonella, FSIS requires poultry establishments to 
meet Campylobacter performance standards and 
conducts in-plant testing to verify compliance.


fil5588888發表於 樂多14:03回應(0)

與雞肉有關的細菌介紹一

腸道沙門氏菌可能存在於
家畜,家禽,狗,貓和其他溫血動
物的腸道中。 
該菌株只有約2000種的沙門氏菌中的1種; 
它通常與家禽和蛋殼有關。 
FSIS要求家禽企業達到沙門氏菌性能標準,
作為驗證生
產系統是否有效控制該病原體污染的手段。 
機構檢查人員在家禽企業進行沙門氏菌檢測,
以驗證是否符
合沙門氏菌標準。

bacteria associated with chicken

Salmonella Enteritidis may be found in 
the intestinal tracts of livestock, poultry, dogs, cats, 
and other warm-blooded animals. 
This strain is only 1 of about 2,000 kinds of Salmonella bacteria; 
it is often associated with poultry and shell eggs. 
FSIS requires poultry establishments to 
meet Salmonella performance standards 
as a means of verifying that production systems are effective 
in controlling contamination by this pathogenic organism. 
Agency inspection personnel conduct Salmonella testing in 
poultry establishments to verify compliance with 
the Salmonella standard.


fil5588888發表於 樂多13:46回應(0)

February 27,2019

與雞有關的病原性生物之三

大多數病原菌爆發都是食品處理人員污染的結果。 
衛生食品處理和適當的烹飪和冷藏應防止病原菌。


吃到含病原菌的食物才會引起食物中毒。
 
他們不會通過皮膚傷口進入身體。
 
但是,必須小心處理生禽,以防止交叉污染。
 
如果生鮮禽肉或其肉汁與熟食或生食(如沙拉)接觸,
就會發生這種情況。
 其他例子為使用枮板切碎生雞肉,
然後使用相同的枮板切碎番切而不先洗滌枮板。


Foodborne Organisms Associated with Chicken
Most foodborne illness outbreaks are a result of 
contamination from food handlers. 
Sanitary food handling and proper cooking and 
refrigeration should prevent foodborne illnesses.

Bacteria must be consumed on food to cause foodborne illness. 
They cannot enter the body through a skin cut. 
However, raw poultry must be handled carefully 
to prevent cross-contamination. 
This can occur if raw poultry or its juices come in 
contact with cooked food or foods that will be eaten raw, 
such as salad. An example of this is using a cutting board to 
chop raw chicken and then using the same board to chop 
tomatoes without washing the board first.



fil5588888發表於 樂多14:45回應(0)

與雞有關的病原性生物之二

 

美國農業部食品安全檢驗局(FSIS
對規定某些病原菌(包括沙門氏桿菌和單核增多性李斯特菌)
在熟食和即食產品中不得檢出,
即食性食物如雞肉法蘭克福(熱狗)或午餐肉,
可以在不進一步烹飪的情況下食用。


Foodborne Organisms Associated with Chicken
USDA's Food Safety and Inspection Service (FSIS) 
has a zero tolerance for certain pathogens, 
including Salmonella and Listeria monocytogenes, 
in cooked and ready-to-eat products, 
such as chicken franks or lunch meat, 
that can be eaten without further cooking.

 


fil5588888發表於 樂多14:44回應(0)

與雞有關的病原性生物

與任何易腐爛的肉類、魚肉或禽肉一樣,

細菌可以在未加工或未煮熟的雞肉上找到。

它們在40140°F4.460°C)的溫度間迅速繁殖

(離開冷藏之後和徹底烹飪之前)。

冷凍不會殺死細菌,但細菌會徹底的被充分烹飪破壞。

Foodborne Organisms Associated with Chicken
As on any perishable meat, fish, or poultry,

bacteria can be found on raw or undercooked chicken.

They multiply rapidly at temperatures between

40 and 140 °F (4.4 and 60 °C) —

(out of refrigeration and before thorough cooking occurs).

Freezing doesn't kill bacteria,

but they are destroyed by thorough cooking.



fil5588888發表於 樂多14:40回應(0)

February 26,2019

食品添加物

新鮮雞肉不允許加食品添加物。 
但是,如果是加工雞肉,則可以加入食品添加物,
如味精,鹽或抗氧保鮮劑,但必須在標籤上列出。

 

Additives
Additives are not allowed on fresh chicken. 
However, if chicken is processed, additives
such as MSG, salt, or sodium erythorbate
may be added but must be listed on the label.

 


fil5588888發表於 樂多15:10回應(0)

激素和抗生素

美國肉雞在飼養過程中沒有使用激素。
雞沒有生長激素。雞隻大小的變化是育種選拔的結果。
抗生素可用於預防疾病和提高飼料效率。 在禽類被屠宰之前,
從施用抗生素開始
就需要“禁飼”期。 這確保家禽不會有藥物殘留。
FSIS在屠宰時隨機抽取家禽
並檢測殘留物。
該監測計畫的數據顯示美國殘留違規率很低。

 

Hormones & Antibiotics
No hormones are used in the raising of chickens.
Chickens have no growth hormone. Size changes
are the result of selective reproduction.
Antibiotics may be used to prevent disease and
increase feed efficiency. 
Before the bird can be slaughtered, a "withdrawal"
period is required from the time antibiotics are
administered. This ensures that no residues are
present in the bird's system.
FSIS randomly samples poultry at slaughter and
tests for residues.
Data from this monitoring program have shown a
very low percentage of residue violations.



fil5588888發表於 樂多15:06回應(0)

美國雞肉的日期標示

美國聯邦法規不要求於生鮮雞肉標示日期,
但許多商店和加
工廠自願在雞肉或雞肉產品
包裝上標示期限。
如果有標示日期,則必須有一個與該期限
緊鄰的短語,例如
 : "此之前必須銷售或
之前使用"。


可使用期限的設定是為了品質保證;
在此日期之後,品質開始降低,但仍可使用該產品。
在到期之前購買產品總是最好的。
如果在雞肉冷凍時使用日期到期,仍然可以使用食物,
因為
連續冷凍的食物是安全的。

Dating of Chicken Products

Product dating is not required by Federal regulations,
but many stores and processors voluntarily date
packages of chicken or chicken products. 
If a calendar date is shown, there must be a phrase
immediately adjacent to the date that explains
the meaning of that date, such as sell
by or use before.

The use-by date is for quality assurance;
after the date, peak quality begins to lessen,
but the product may still be used. Its always best 
to buy a product before the date expires. 
If a use-by date expires while the chicken is frozen,
the food can still be used because foods kept frozen
continuously are safe indefinitely.


fil5588888發表於 樂多15:04回應(0)

February 25,2019

美國雞肉 "新鮮"或"冷凍"之意義

家禽標籤上的新鮮一詞是指從未在26°F(-3.3 C)以下

保持的任何生禽產品。 在0°F(-17.8°C)或以下保持的
生禽必須貼上冷凍標籤或預先冷凍。 
對於在0到25°F(-17.8°C和-3.9°C)之間的溫度下儲存
的生禽,不需要特別標記。

 

Fresh or Frozen
The term fresh on a poultry label refers to
any raw poultry product that has never been
held below 26 °F (-3.3 C). 
Raw poultry held at 0 °F (-17.8 °C) or below
must be labeled frozen or previously frozen.
No specific labeling is required on raw poultry
stored at temperatures between 0 and 25 °F
(-17.8 °C and -3.9 °C).




fil5588888發表於 樂多17:06回應(0)

美國雞肉分級

美國雞肉屠宰檢查是強制性的,但屠體評級是自願的。

根據美國農業部農業市場營銷服務部關於肉質,
外觀和無缺陷的規定和標準對雞進行分級。

A級雞有豐滿,肉質的身體和乾淨的皮膚,
沒有瘀傷,骨折,羽毛,切口和變色。


Chicken Grading
Inspection is mandatory, but grading is voluntary. 
Chickens are graded according to the USDA 
Agricultural Marketing Services regulations 
and standards for meatiness, appearance, 
and freedom from defects. 
Grade A chickens have plump, meaty bodies 
and clean skin, free of bruises, broken bones, 
feathers, cuts, and discoloration.

 

 


fil5588888發表於 樂多17:03回應(0)

美國雞肉屠宰檢查保護消費者食安

家禽檢查章在零售店中發現的所有雞都要

經過美國農業部或國家體系的檢查,
其標準相當於聯邦政府。 
檢查每隻雞及其內臟是否有疾病跡象。 
“美國農業部的健康檢查”封條確保雞肉
沒有明顯的疾病跡象。

 

 

Chicken Inspection
Inspection Seal for Poultry All chickens 
found in retail stores are either inspected 
by USDA or by State systems which have
standards equivalent to the Federal government. 
Each chicken and its internal organs are inspected 
for signs of disease.
The "Inspected for wholesomeness 
by the U.S. Department of Agriculture"
seal ensures 
that the chicken is free
from visible signs of disease.





fil5588888發表於 樂多16:49回應(0)

January 19,2019

美國雞肉加持 吉野家推安心飲食

2019.01.12 民眾日報

fil5588888發表於 樂多11:04回應(0)

January 9,2019

美國雞肉聯手吉野家 推安心飲食

2019.01.10 經濟日報C7版


fil5588888發表於 樂多10:49回應(0)新聞稿

December 4,2018

November 26,2018

 
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