Probabilistic risk assessment for milk in dark chocolate, cookies and other baked goods with PAL sold in Canada.

The risk of having an allergic reaction in milk-allergic individuals consuming products with precautionary allergen labelling (PAL) for milk has been rarely studied in products such as dark chocolate, cookies, and other baked goods. A probabilistic risk assessment model was developed to estimate potential risks. Milk occurrence and contamination levels were reported in a previous article from our group.

Survival of salmonella in processed chicken products during frozen storage.

Frozen chicken products have been identified recently as a cause of salmonellosis. At least eight salmonellosis outbreaks from 1998 to 2008 have implicated undercooked frozen chicken nuggets, strips, and entrees as infection vehicles. Thus, the presence of Salmonella in frozen products may pose an infection risk if the product is improperly cooked.

Modeling the growth of Salmonella in raw poultry stored under aerobic conditions.

The presence of Salmonella in raw poultry is a well-recognized risk factor for foodborne illness. The objective of this study was to develop and validate a mathematical model that predicts the growth of Salmonella in raw poultry stored under aerobic conditions at a variety of temperatures. One hundred twelve Salmonella growth rates were extracted from 12 previously published studies.

Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.

Poultry meat spoils quickly unless it is processed, stored, and distributed under refrigerated conditions. Research has shown that the microbial spoilage rate is predominantly controlled by temperature and the spoilage flora of refrigerated, aerobically-stored poultry meat is generally dominated by Pseudomonas spp. The objective of our study was to develop and validate a mathematical model that predicts the growth of Pseudomonas in raw poultry stored under aerobic conditions over a variety of temperatures.