Precautionary advice on cooking processed chicken products following link to UK cases of Salmonella

02 March 2021

Article: 55/0907

Food Standards Scotland (FSS), Public Health Scotland (PHS), the Food Standards Agency (FSA) and Public Health England (PHE) have issued a further reminder to consumers that care should be taken when handling and cooking frozen raw breaded chicken products, such as nuggets, goujons, dippers, poppers and kievs.

This reminder comes as a multi-agency investigation is taking place into a suspected rise in cases of Salmonella linked to processed chicken products over the past year. Since January 2020, there have been 480 cases of salmonellosis across the UK, caused by two strains of Salmonella enteritidis linked to frozen, raw, breaded chicken products. Of these cases, 42 were in Scotland.

FSS has advised that people should always follow good hygiene practices to help reduce the risk of food poisoning, including:

  • always carefully checking the advice on food packaging and following the cooking instructions provided
  • following instructions to thaw or defrost before cooking, if required
  • consuming or freezing food by its use-by date
  • washing hands after touching raw chicken products, and before handling ready-to-eat food
  • avoiding cross-contamination by cleaning any surface, plate or utensil that has been in contact with raw meat

Source: FSS, 19 February 2021