The issue with Staphylococcus is that the organism can grow in the batter if that batter is temperature abused. As the organism grows to high numbers, it produced a heat stable toxin. So once there, the fryer used to set the coasting at the manufacturing facility as well as any cooking done in the home by the consumer will not eliminate that toxin.. It is critical (thus a CCP / Process Preventive Control) for facilities to control batter temperature throughout the day.
Food Recall Warning - Various breaded chicken products recalled by Maple Leaf Foods due to a toxin produced by Staphylococcus bacteria
Food Recall Warning - Various breaded chicken products recalled by Maple Leaf Foods due to a toxin produced by Staphylococcus bacteria
Recall date:May 9, 2017
Reason for recall:Microbiological - Staphylococcus aureus .