Ingredients added during the preparation of chicken nuggets may be
a source of contamination, since P. polonicumis a species frequently isolated
from maize and wheat from tropical countries (Samson & Frisvad,
2004). These cereals are present in the breading flour of nuggets
(Barbut, 2002). The adequate selection of raw materials and sanitary
improvements in processing environment could minimize the presence
of fungi. Once psychrophilic fungi have already contaminated the food,
the occurrence of abuses could allow for their multiplication, leading to
product spoilage.