The Canadian Government issued a warning statement on breaded raw chicken products and the risk of Salmonella due to undercooking. Over the past 16 months, there have been hundreds of cases of Salmonella infection despite ongoing efforts on education.
The issue is that the breaded chicken appears to be fully cooked and if one had to guess, people are not using a measuring device. The reason it looks cooked is that with breaded product, the product is only par-cooked to set the coating.
The Canadian Food Inspection Agency (CFIA) is requiring industry to implement measures at the manufacturing/processing level to reduce Salmonella to below detectable amounts in frozen raw breaded chicken products that are packaged for retail sale.
Companies have these options (document below).
Option 1 - Include as part of the manufacture of the frozen raw breaded chicken products a cook process that has been validated to achieve a 7-log reduction in Salmonella. (But still list cooking instructions to handle any Listeria concern.
Option 2 - Implement a Salmonella testing program for the raw chicken mixture to demonstrate it has no detectable Salmonella.
Option 3 - Implement a Salmonella hold-and-test program for finished frozen raw breaded chicken products.
Option 4 - Include as part of the manufacture of the frozen raw breaded chicken products, a process or combination of processes that has been validated to achieve a 2-log reduction in Salmonella and implement a Salmonella sampling program for the raw chicken mixture.
From: Public Health Agency of Canada
https://www.canada.ca/en/public-health/news/2018/09/council-of-chief-medical-officers-of-health-concerned-about-the-risk-of-salmonella-illness-from-frozen-raw-breaded-chicken-products.html
Council of Chief Medical Officers of Health concerned about the risk of Salmonella illness from frozen raw breaded chicken products
September 13, 2018 - Ottawa, ON - Government of Canada