A recent surge in cases of food poisoning attributed to Salmonella Enteritidis has been identified in poultry products imported from Poland, prompting concerns about consumer safety.

Consumers are advised to exercise caution when handling and cooking poultry products, following specific guidelines:

– Adhere to cooking and storage instructions on product labels, ensuring proper cooking time and temperature.

– Consume or freeze products by their designated use-by date.

– Thoroughly wash hands after handling raw poultry products.

– Avoid washing raw poultry products.

– Clean all surfaces and utensils with hot soapy water after contact with raw poultry.

– Reheat cooked and frozen meat only once.

Ongoing investigations into multiple strains of Salmonella linked to poultry products from Poland have led to collaborative efforts between the Food Standards Agency (FSA), officials in Poland, and the EU. The FSA aims to implement necessary measures to enhance the safety of imported poultry and eggs from Poland. The upcoming import controls on food and feed entering the UK from the EU will play a crucial role in verifying these measures, ensuring compliance with high food and feed standards and safeguarding public health. Salmonella, a common bacteria causing food poisoning, emphasizes the importance of proper cooking and hygiene practices in the kitchen. Vulnerable populations, such as babies, children, pregnant women, and older individuals, are advised to consume only eggs with specific quality marks to minimize health risks.

Source: Food Safety Agency

Reach out to Fresh Group Food Safety Consulting for any inquiries related to food quality and safety.