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Frozen raw breaded chicken products pose salmonella risk

The Public Health Agency of Canada released a statement last week advising Canadians to handle and prepare frozen raw breaded chicken products properly and safely, following a dozen outbreaks across Canada of salmonella illness linked to raw chicken, including frozen raw breaded chicken – products.

If not thoroughly cooked, these products – which include chicken nuggets, chicken strips, chicken burgers, chicken popcorn, chicken fries – increase the risk of salmonella food poisoning to people who handle and eat them.

Over the past 16 months, there have been 419 laboratory-confirmed cases of salmonella illness traced to frozen raw breaded chicken products, often to products from the same plants. Since July, 2017, outbreak investigations have led to recalls for seven frozen chicken products.

Since food poisoning often goes unreported, 419 confirmed cases likely represents a fraction of actual cases.

Here’s what you need to know about salmonella and frozen raw breaded chicken products.

How does salmonella get into chicken in the first place?

Salmonella is potentially on the surface of all raw chicken. The bacteria live in the intestines of animals and are excreted in feces.

Chicken can become contaminated where it’s slaughtered and processed. The bird’s intestinal content may get on the chicken meat, processing equipment, floor and storage bins. A tainted ingredient can get on someone’s hands who touches the food.

Contamination can also come from tainted water that’s been used to clean processing equipment.

Besides poultry, salmonella can contaminate many foods, including meats, eggs, seafood, fruits and vegetables.

Why are frozen raw breaded chicken products so risky?

Many of these products are made from chicken byproducts that are molded, bleached to look white, and then breaded. Unlike a raw chicken breast (or leg) that harbours salmonella on its surface, frozen raw breaded chicken products can have salmonella throughout.

And, unlike a fresh chicken breast, there’s no way to tell if a raw breaded chicken product has been thoroughly cooked. You can’t insert a digital meat thermometer through the side of a chicken nugget or chicken strip, for example, because they’re too thin.

Cutting into them to see if they look cooked all the way through won’t work either. These foods will appear cooked since they will be white whether cooked for three minutes or 20 minutes.

What’s the government doing about this?

Earlier this summer, the Canadian Food Inspection Agency notified the food industry of new federal requirements to introduce manufacturing processes that will reduce salmonella to below detectable amounts. By April 1, 2019, frozen raw breaded chicken products must be salmonella-free.

Until that time, and likely for a year after, the risk of salmonella illness will remain. (Because of their long shelf life, many products manufactured before the deadline will remain in grocery stores.)

Health Canada and the Canadian Food Inspection Agency will continue to educate Canadians about the risks tied to frozen raw breaded chicken products and how to prevent salmonella food poisoning.

What are the symptoms of salmonella illness?

Symptoms include abdominal cramps, diarrhea, nausea and vomiting, which usually appear six to 72 hours after infection. Headache and muscle aches may also occur.

Most people recover in four to seven days without treatment; however, people with severe diarrhea may need hospital treatment. Among the recent 419 confirmed cases in Canada, 86 people required hospitalization. People who are infected with salmonella bacteria can be infectious from several days to several weeks.

Those most at risk for salmonella illness include pregnant women, older adults, children under age five and individuals with a weakened immune system.

How can I prevent getting salmonella illness?

The only way to guard against food-borne illness is to practice safe food handling and preparation at home.

Cook frozen raw breaded chicken products in the oven according to the package instructions. They can’t simply be warmed up in the microwave; they need to be properly cooked like any raw food. Plus, using the microwave results in uneven heating.

If you don’t have time to cook these products, don’t use them. Instead, buy precooked breaded chicken products.

Wash your hands thoroughly before and after handling all raw foods. Do not rinse raw chicken; doing so can spread chicken juices and contaminate surfaces, utensils and nearby foods.

Use separate cutting boards and utensils for raw meats and vegetables. Never put cooked food on a dish that previously held raw food.

What should do if I get sick from a bad food?

If you suspect that you’ve eaten a contaminated food, contact your public health unit. You can also report concerns about the safety of a retail food product to the Canadian Food Inspection Agency.

Don’t throw out the food product as it can be tested for the presence of contamination.

Contact your doctor as soon as possible if you think you have food poisoning.

Leslie Beck, a Toronto-based private practice dietitian, is Director of Food and Nutrition at Medcan.

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