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This research project aims to evaluate the growth and survival of salmonella on chicken at chilled storage temperatures.
<p>Raw meats, and particularly poultry products, are known to be contaminated with salmonella. An FSA survey (B18002 FSA 2003) has reported that 5.7% of poultry contains this organism.
<p>Whilst proper cooking should inactivate the organism prior to consumption, it is desirable to minimise the numbers present on raw poultry at point of sale. One way to achieve this is to use a low chill storage temperature, which will prevent the growth of salmonella, if present.
<p>Whilst many chilled food products can be stored at temperatures up to a maximum of 8 degrees Celcius, current regulations [Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995] state that chilled poultry must be stored at no more than 4 degrees Celcius.
<p>The FSA wished to evaluate the potential effect of any derogations from this regulation
In order to investigate if an increase in storage temperature would affect the survival and growth of salmonella on chicken, inoculated chicken was stored at 0, 4, 6, 8, 10 or 12 degrees Celcius and the growth of the inoculated organism monitored over time.
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The final report, "<a href="http://www.foodbase.org.uk/results.php?f_report_id=28" target="_new">Evaluating the Growth and Survival of Salmonella on Chicken at Chilled Storage Temperatures</a>" is available at Foodbase, an open access repository of the <acronym title="Food Standards Agency">FSA</acronym>.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.