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Salmonella update from Food Standards Agency and Public Health England

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The following is a press release from the Food Standards Agency including precautionary advice on cooking frozen raw breaded chicken products following link to cases of Salmonella:

The Food Standards Agency and Public Health England are reminding people to take care when handling and cooking frozen raw breaded chicken products at home, such as nuggets, goujons, dippers, poppers and kievs.

This comes as we investigate a rise in cases of two particular strains of Salmonella Enteritidis (a food poisoning bug) linked to frozen raw breaded processed chicken products. Two product recalls have been undertaken, however further investigations are ongoing.

Further information on Salmonella can be found on the NHS choices website.

Top food hygiene tips: 

  • Always carefully check the advice on food packaging and follow the cooking instructions provided
  • If the packaging advises the product should be thawed/defrosted before cooking, follow the instructions 
  • Consume or freeze food by its use-by date
  • Wash your hands with soap and water after touching raw chicken products and before you handle ready-to-eat food 
  • Avoid cross-contamination by cleaning any surface, plate or utensil that has been in contact with raw meat

Salmonella is a common bacteria that can cause food poisoning. Salmonella can be found in raw meat (processed and unprocessed), undercooked poultry and unpasteurised milk. Inadequate cooking and cross-contamination in the kitchen during food preparation can lead to Salmonellosis.  

The following recalls are linked to this Salmonella outbreak: 

More details can be found on the Food Standard Agency's website.

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Last updated: Mon 19th October, 2020 @ 14:17