Almost 400 people have fallen ill with Salmonella since the start of the year in the United Kingdom after eating frozen chicken products.
The Food Standards Agency and Public Health England are investigating a rise in patients with two strains of Salmonella Enteritidis linked to frozen raw breaded processed chicken products.
Cases of Salmonella linked to raw breaded chicken products have been identified in previous years, however there has been an increase in 2020.
The two agencies warned people to take care when handling and cooking frozen raw breaded chicken products at home, such as nuggets, goujons, dippers, poppers and kievs. Nick Phin, deputy director of PHE’s National Infection Service, said: “From January 2020 there have been 390 cases of salmonellosis caused by two strains of Salmonella Enteritidis linked to frozen, raw, breaded chicken products.”
Polish chicken connectionEarlier this month, Aldi recalled Roosters Southern Fried Poppin’ Chicken and Roosters Breaded Poppin’ Chicken because they might contain Salmonella.
Salmonella Enteritidis and Salmonella Infantis were found in frozen popping chicken from Poland and products were also distributed to Ireland.
In August, supermarket chain Iceland recalled Chip Shop Curry Chicken Breast Toppers and Southern Fried Chicken Popsters because Salmonella was found in the products.
In 2018, the Canadian Food Inspection Agency told industry to take measures at manufacturing and processing levels to reduce Salmonella to below detectable amounts in frozen raw breaded chicken products for retail sale.
Since the introduction of whole genome sequencing in May 2017, 17 national outbreaks were linked to frozen raw breaded chicken products affecting hundreds of Canadians.