Precautionary advice on cooking processed chicken products following link to UK cases of Salmonella

27 October 2020

Article: 54/4306

Food Standards Scotland (FSS) and Public Health Scotland (PHS) are reminding consumers to take care when handling and cooking chicken products at home. This advice comes as both organisations are involved in a multi-agency investigation into a suspected rise in cases of Salmonella linked to processed chicken products, such as nuggets, goujons, dippers, poppers and kievs.

Since January 2020, there have been 390 cases of salmonellosis across the UK, caused by two strains of Salmonella enteritidis linked to frozen, raw and breaded chicken products. Of these cases, 32 were in Scotland.

FSS advise that people do not need to make changes to the food they purchase, but they should always follow good hygiene practices to help reduce the risk of food poisoning. These practices include: 

  • always carefully checking the advice on food packaging and following the cooking instructions provided 
  • following instructions to thaw or defrost before cooking, if required 
  • consuming or freezing food by its use-by date 
  • washing hands after touching raw chicken products, and before handling ready-to-eat food 
  • avoiding cross-contamination by cleaning any surface, plate or utensil that has been in contact with raw meat

Source: FSS, 16 October 2020