December 15, 2010

Irish study investigates food safety of chicken fillet

The Food Safety Authority of Ireland (FSAI) has issued the results of a survey on the microbiological quality of raw chicken fillets that were distributed to butchers.

Although the survey found that the majority of butchers (92%) stored chicken fillets at the recommended temperature of five degrees celsius or cooler; 8% did not provide a use-by date as required by law and 23% provided a use-by date for which they had no basis. Furthermore, at least 23% of butchers provided a use-by date that was unrealistically long for the product to remain unspoiled in the consumer's fridge.

Of the 138 samples tested, 15% were unsatisfactory for aerobic colony count and 5% were unsatisfactory for Pseudomonas spp. at point of sale. These results indicate that the affected chicken fillets may be a cause for concern with respect to spoilage rather than food safety for consumers. Given that consumers may then store these chicken fillets in the fridge at home, there is a strong possibility that some of the fillets would show signs of physical spoilage, such as smell, taste or appearance, when consumers go to prepare and cook them.  

According to Prof Alan Reilly, Chief Executive, FSAI, butchers should be following the FSAI guidance on best practice for opening gas flushed bulk packs, storage temperatures and applying use-by dates.

"Although this is a small test sample, the findings show that 23% of butchers have no basis for the use-by date they apply to the loose chicken fillets they are selling their customers. This is not acceptable. Butchers should adhere to the FSAI guidance on applying use-by dates, unless there are clear instructions provided by the manufacturer," he said.