I’m old.
My ribs hurt, my body hurts, I can’t butterfly like Tony O, and I’m writing about stuff I had ideas for 12 years ago.
The Canadian Food Inspection Agency (CFIA), along with their federal food safety partners, Health Canada and the Public Health Agency of Canada, as well as industry, remind Canadians about the importance of always fully cooking frozen raw breaded poultry products prior to consumption, as well as using proper food handling techniques and following cooking instructions to limit the risk of foodborne illnesses as salmonella is commonly found in raw chicken and frozen raw breaded chicken products.
That’s a terrible sentence.
Just use a fucking thermometer.
In the last 10 years the incidence of salmonella illness in Canada has steadily increased. This increase has been driven by Salmonella enteritidis (SE), the most common strain of salmonella in the food supply that is often associated with poultry.
While frozen raw breaded chicken products often appear to be “pre-cooked” or “ready-to-eat,” these products contain raw chicken and are intended to be handled and prepared the same way as other raw poultry. The safety of these products rests with the consumer who is expected to cook it, according to the directions on the package.
In 2015, industry voluntarily developed additional labelling on frozen raw breaded chicken products that included more prominent and consistent messaging, such as “raw,” “uncooked” or “must be cooked” as well as explicit instructions not to microwave the product and they voluntarily introduced adding cooking instructions on the inner-packaging bags.
“The CFIA is proud to be working side-by-side with our industry partners to protect the health of Canadians from the ongoing risks of salmonella infection associated with frozen raw breaded chicken products. “
Dr. Aline Dimitri, Deputy Chief Food Safety Officer of Canada
Someone got paid to write this press release?
Use a fucking thermometer.
Direct video observation of adults and tweens cooking raw frozen chicken thingies
01.nov.09
British Food Journal, Vol 111, Issue 9, p 915-929
Sarah DeDonder, Casey J. Jacob, Brae V. Surgeoner, Benjamin Chapman, Randall Phebus, Douglas A. Powell
Purpose – The purpose of the present study was to observe the preparation practices of both adult and young consumers using frozen, uncooked, breaded chicken products, which were previously involved in outbreaks linked to consumer mishandling. The study also sought to observe behaviors of adolescents as home food preparers. Finally, the study aimed to compare food handler behaviors with those prescribed on product labels.
Design/methodology/approach – The study sought, through video observation and self-report surveys, to determine if differences exist between consumers’ intent and actual behavior.
Findings – A survey study of consumer reactions to safe food-handling labels on raw meat and poultry products suggested that instructions for safe handling found on labels had only limited influence on consumer practices. The labels studied by these researchers were found on the packaging of chicken products examined in the current study alongside step-by-step cooking instructions. Observational techniques, as mentioned above, provide a different perception of consumer behaviors.
Originality/value – This paper finds areas that have not been studied in previous observational research and is an excellent addition to existing literature.