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CFIA says meat industry needs to reduce risk of Salmonella

The Canadian Food Inspection Agency says the meat industry needs to do more at the processing level to reduce the risk of Salmonella in frozen raw breaded chicken products


Ottawa – The Canadian Food Inspection Agency (CFIA) has announced that it will work with industry to reduce Salmonella in frozen raw breaded chicken products.

In a statement (“The Government of Canada is working with the poultry industry to reduce the risk of Salmonella illness from frozen raw breaded chicken products” on March 13, 2018), the CFIA says it wants to help industry “implement measures at the manufacturing/processing level.”

The CFIA adds that these new measures will “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 manufacturing and processing industry has 12 months, beginning immediately, to implement the new measures.

The frozen raw breaded chicken products that are packaged for retail sale include:

  • chicken nuggets
  • chicken fingers
  • chicken strips
  • popcorn chicken
  • chicken burgers

The CFIA explains that despite efforts by industry, Health Canada and the Public Health Agency of Canada “to increase consumer awareness that these products are raw and need to be fully cooked before consumption…frozen raw breaded chicken products continue to be identified as a source of Salmonella infection in Canada.”

Efforts the industry and health agencies have made include improved labelling and cooking instructions on the packaging.


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