Canada to work with the poultry industry to reduce Salmonella risk in products
CFIA and its federal food safety partners, Health Canada and the Public Health Agency of Canada, as well as the industry want to stress to the Canadians the importance of always fully cooking frozen raw breaded poultry products prior to consumption, as well as using proper food handling techniques and following cooking instructions to limit the risk of foodborne illnesses as salmonella is commonly found in raw chicken and frozen raw breaded chicken products.
According to CFIA, extensive efforts have been made by the federal food safety partners and the industry to increase consumer awareness that these products are raw and need to be fully cooked before consumption, as well as significant attempts by the industry to improve labelling and cooking instructions on packages.
Still, the Canadian officials say that despite these efforts, frozen raw breaded chicken products continue to be identified as a source of salmonella infection in Canada.
Therefore, CFIA is working with industry to identify and implement measures at the manufacturing/processing level to reduce salmonella to below a detectable amount in frozen raw breaded chicken products such as chicken nuggets, chicken fingers, chicken strips, popcorn chicken and chicken burgers that are packaged for retail sale. This approach focuses the responsibility on the poultry industry and represents a fundamental change to existing requirements for frozen raw breaded chicken products.
These new measures call for processors to identify salmonella as a hazard and to implement changes in order to produce an end product that reduces salmonella to below a detectable amount. The CFIA has granted industry a 12-month implementation period, to begin immediately, to make these changes.
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