The Food Safety Authority of Ireland (FSAI) recently reported on a microbiological survey of chilled and frozen coated poultry.  

Between 5 September and 28 November 2022, 382 samples were collected by Environmental Health Officers for this national microbiological survey. 

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 and the United Kingdom.  

On the basis of this outbreak, a national microbiological survey was undertaken by the FSAI in conjunction with the National Environmental Health Service and the Health Service Executive Official Food Microbiology Laboratories, 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. 

The survey found that 1.3% (5/382) of non-ready-to-eat chilled and frozen coated poultry placed on the market in Ireland were contaminated with Salmonella Infantis; the isolates of which exhibited various patterns of antimicrobial resistance (AMR).  

As a result the FSAI reminds manufacturers of chilled and frozen coated poultry to ensure they have a robust food safety management system in place based on principles of Hazard Analysis and Critical Control Points (HACCP) as well as the need to carefully follow Regulation (EC) No 853/2004 laying down the specific hygiene requirements that must be implemented when handling food of animal origin at all stages of the food chain. 

They also highlight that it is imperative to ensure such products are clearly labelled as non-ready-to-eat products and they must have valid cooking instructions labelled on the packaging. 

The report also recognises that consumer advice is required to raise public awareness on microbiological risks regarding undercooking and unhygienic handling of chilled and frozen coated poultry. Consumers need to follow the cooking instructions exactly as labelled on the product packaging and adhere to good hygienic practice during preparation to minimise the risk of salmonellosis. 

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