Thurles Information

FSAI Remind Food Businesses to Comply with Food Safety Practices for Chilled & Frozen Coated Poultry Products.

The Food Safety Authority of Ireland (FSAI) is reminding food businesses, including manufacturers, wholesalers, and retailers to ensure that robust food safety management systems are in place for the production and supply of chilled and frozen coated poultry products placed on the Irish market. It is further directing manufacturers to ensure that chilled and frozen coated poultry products include appropriate cooking instructions and are clearly labelled as non-ready-to-eat.

The FSAI is also recommending that consumers undertake the following actions when preparing chilled and frozen coated poultry products:

• Cook thoroughly: Always follow the cooking instructions on the packaging and ensure that the food is cooked thoroughly, the internal temperature at the core of the food (this is the thickest part of the food) must be 75°C or higher.
• Practice good hygiene: Wash hands thoroughly with soap and water before and after handling raw poultry and clean all food contact surfaces and utensils with hot, soapy water after use.
• Store safely: Keep products at the appropriate temperature as indicated on the label.

This reminder and advice follows findings from a national microbiological survey*, conducted in 2022, of 382 chilled and frozen coated poultry products, which detected the presence of Salmonella Infantis in five products placed on the Irish market. The bacterium was detected in chicken goujons, fillets, and balls, including raw, partially cooked, and fully pre-cooked items. Food safety risk management actions were taken to reduce the risk presented to consumer health.

Salmonella is a bacterium that poses a significant health risk if products are not cooked or handled properly. It is among the leading global causes of foodborne illnesses. As the survey findings indicated that imported poultry was a possible cause of contamination, the FSAI is reiterating to manufacturers that they must ensure stringent controls across the entire food supply chain. This includes full traceability of all raw materials used in the production of chilled and frozen coated poultry products and that they must comply with the legal microbiological requirements associated with using raw poultry to make these products. Consumers are also strongly advised to ensure that all food safety practices are strictly followed when preparing and cooking non-ready-to-eat, chilled and frozen coated poultry products, to minimise the risk of contamination.Commenting on the findings of the survey, Mr Greg Dempsey, (Chief Executive, FSAI), highlighted the critical role of strict food safety controls and providing clear guidelines to consumers by the manufacturers. He stated: “The survey findings emphasise the importance of manufacturers and food businesses adhering to and fulfilling their legal food safety responsibilities. It is incumbent upon those sourcing and providing these products to have the requisite checks and balances in place to minimise the risk of contamination and possible threat to consumer health. While the prevalence of Salmonella contamination stands at 1.3% of the overall sample size, it remains the case that all food businesses and manufacturers must continue to be vigilant, follow best practice at all times and safeguard each point along the food chain.
Manufacturers must ensure that they provide clear guidelines to consumers on the food label. We are aware from previous research findings that many consumers do not strictly follow cooking guidelines or maintain proper hygiene practices when handling chilled and frozen coated poultry products. Consumers have an important role to play and they need to follow the cooking instructions on the food label, wash their hands before and after handling these products and also store them at the correct temperature. These frozen and chilled coated poultry products can often be raw products and the same food safety practices should be applied in the context of handling, cooking, and storing them as we do with a raw chicken fillet or raw whole chicken, for example,” concluded Mr Dempsey.

*From 2018 to 2020, a multi-country outbreak of Salmonella Enteritidis infections was caused by the consumption of frozen breaded poultry products in the European Union/European Economic Area (EU/EEA) and the United Kingdom (UK) (ECDC-EFSA, 2021).
On the basis of this outbreak, a national microbiological survey was undertaken by the FSAI, in conjunction with the National Environmental Health Service and official food microbiology laboratories of the HSE, to gain a better understanding of the microbiological quality of chilled and frozen coated poultry meat preparations and poultry meat products intended to be eaten cooked. 
Between 5 September and 28 November 2022, 382 samples were collected by Environmental Health Officers of the HSE for this national microbiological survey from wholesalers, distributors, retailers, and caterers from the food service sector. Samples were taken from retail (247), wholesale and distribution (20) and food services (32).

View Microbiological Survey of Chilled and Frozen Coated Chicken HERE.