Over the past few years, we have seen Salmonella outbreaks associated with raw breaded chicken (1, 2, 3 ). In fact, FSIS issued an alert after the the Aspen Foods Salmonella-in-breaded chicken outbreak. As was pointed out each time, there are a few issues - 1) the product is frozen, so when the consumer begins with frozen product, they may not cook it long enough in order to achieve the proper internal temperature. Along with this, many people do not use a thermometer in order to ensure that temperature is met, and 2) breaded products often look like they are fully cooked. This is because the par-cooking that sets the breading gives it a finished cooked appearance.
So even though companies may post cooking instructions on the package, there must be controls in place to limit, even to the point of elimination, the risk of Salmonella. This includes controlling Salmonella in the process environment, preventing growth through tight temperature control, and par-frying it well.
National Post
http://nationalpost.com/pmn/news-pmn/canada-news-pmn/7-sickened-by-salmonella-related-to-raw-frozen-breaded-chicken-in-4-provinces/wcm/b6d34f2d-8e03-4289-abac-17a8c7e84dc2
7 sickened by salmonella related to raw frozen breaded chicken in 4 provinces
OTTAWA — The Public Health Agency of Canada says a salmonella outbreak in four provinces has left seven people ill.
It says the salmonella infections have been linked to frozen raw breaded chicken products and it is investigating along with provincial public health officials, the Canadian Food Inspection Agency, and Health Canada.
There have been four people reported ill in Alberta and one each in British Columbia, Ontario and New Brunswick.
The agency says two people have been hospitalized, but no deaths have been reported.
It says the people — mostly male — became sick between April and May.
Salmonella is commonly found in raw chicken and frozen raw breaded chicken products, but the agency says the risk is low and illnesses can be avoided through proper food handling, preparation and cooking practices.
Anyone can become sick with a salmonella infection, but infants, children, seniors and those with weakened immune systems are at higher risk of serious illness because their immune systems are more fragile than healthy individuals.
Most people who become ill from a salmonella infection will recover fully after a few days.
The symptoms of salmonella infection include fever, chills, diarrhea, abdominal cramps, headache, nausea and vomiting, which usually last for four to seven days.
National Post
http://nationalpost.com/pmn/news-pmn/canada-news-pmn/7-sickened-by-salmonella-related-to-raw-frozen-breaded-chicken-in-4-provinces/wcm/b6d34f2d-8e03-4289-abac-17a8c7e84dc2
7 sickened by salmonella related to raw frozen breaded chicken in 4 provinces
OTTAWA — The Public Health Agency of Canada says a salmonella outbreak in four provinces has left seven people ill.
It says the salmonella infections have been linked to frozen raw breaded chicken products and it is investigating along with provincial public health officials, the Canadian Food Inspection Agency, and Health Canada.
There have been four people reported ill in Alberta and one each in British Columbia, Ontario and New Brunswick.
The agency says two people have been hospitalized, but no deaths have been reported.
It says the people — mostly male — became sick between April and May.
Salmonella is commonly found in raw chicken and frozen raw breaded chicken products, but the agency says the risk is low and illnesses can be avoided through proper food handling, preparation and cooking practices.
Anyone can become sick with a salmonella infection, but infants, children, seniors and those with weakened immune systems are at higher risk of serious illness because their immune systems are more fragile than healthy individuals.
Most people who become ill from a salmonella infection will recover fully after a few days.
The symptoms of salmonella infection include fever, chills, diarrhea, abdominal cramps, headache, nausea and vomiting, which usually last for four to seven days.
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