' “No Name” Brand Recalled Frozen Chicken Due To Salmonella Outbreak – IGMPI
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(L-R) Seetaraju Gembali, Managing Director, GSR Pharma Research; Vinod Arora, Principal Advisor, IGMPI (Moderator); Dr Girish Jain, President, Research & Development, Alkem Laboratories and Pramod Pimplikar, Managing Director, Shalina Laboratories

Maneuver your growth through adequate food safety knowledge

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“No Name” Brand Recalled Frozen Chicken Due To Salmonella Outbreak

“No Name” Brand Recalled Frozen Chicken Due To Salmonella Outbreak

Health officials in Canada announced the Salmonella Enteritidis outbreak and the country’s food safety agency has posted a recall of “No Name” branded raw frozen breaded “chicken burgers.”
The cases were reported in eight provinces namely British Columbia ; Alberta ; Manitoba ; Ontario ; Quebec; New Brunswick, Nova Scotia and Newfoundland and Labrador.
Health officials have recommended the following tips to consumers for the safe handling and cooking of raw poultry.

• Frozen raw breaded chicken products and raw poultry pieces must be cooked to an internal temperature of at least 165 degrees F (74 degrees C) to ensure that they are safe to eat.
• Whole poultry must be cooked to an internal temperature of at least 180 degrees F (82 degrees C).
• Wash hands and surfaces often when handling raw poultry.
• Separate raw meats and poultry from other foods in the refrigerator.
• Refrigerate or freeze raw poultry promptly after purchasing.
• Cook all raw poultry to an internal temperature of 165ºF.
• Always follow manufacturer’s instructions provided on product packaging.
• Place cooked poultry on a clean plate or platter before serving.

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