Microbial Risks and Canadian Regulations For Specialty Ethnic Foods: Pork Dinakdakan
Dinakdakan is a popular appetizer dish originating from the Ilocos region in the Philippines. This dish typically consists of cooked pig organs such as ears,liver, face, stomach, and/or intestines, but can be made with other cuts of meat. Pig brain is typically used to thicken and bind the ingredients together,although in North America, pig brain is difficult to find so mayonnaise may be used in its place. This document highlights the potential microbial risks of pork dinakdakan and related Canadian regulations.
|Publication Date||Feb 28, 2019|
|Posted by NCCEH||Feb 27, 2019|