Detection and identification of Penicillium spp. in a frozen chicken nuggets production facility.

Frozen chicken nuggets can be stored over a long period, during which time they may be exposed to temperature abuse conditions leading to spoilage by psychrophilic filamentous fungi. The purpose of this study was to investigate the main sources of chicken nugget spoilage. Mycological analyses were performed using raw materials and products from each stage of processing, as well as from the industry's indoor air environment.

Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.

Influence of storage temperature on growth of Penicillium polonicum and Penicillium glabrum and potential for deterioration of frozen chicken nuggets.

The practice of freezing food is one of the main processes used by the industry to prolong the shelf life of foods. Its use has expanded in recent years due to the increased consumption of convenience products, many of which are sold in frozen form. The temperature at which these foods are maintained during marketing in supermarkets or stored in the consumer's home is critical to ensure microbiological stability of products.