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Food Safety Alert: Salmonella Detected in Chicken Skin Mixed
On October 13, 2025, a significant food safety incident was reported involving the detection of Salmonella bacterial strains in chicken skin mixed. This alarming finding was communicated through the Rapid Alert System for Food and Feed portal (RASFF), highlighting the potential health risks associated with the consumption of contaminated poultry products.
The incident originated in Belgium, where the chicken skin mixed was found to be contaminated with bio-contaminants, specifically Salmonella. This bacterium is known to cause foodborne illnesses, which can lead to severe gastrointestinal distress and, in some cases, more serious health complications, particularly in vulnerable populations such as young children, the elderly, and individuals with weakened immune systems.
Consumers are advised to exercise caution when handling and preparing chicken products. It is essential to ensure that chicken is cooked thoroughly to an internal temperature that is safe for consumption, as this can significantly reduce the risk of Salmonella infection. Additionally, proper hygiene practices, such as washing hands and surfaces after contact with raw poultry, should always be followed to prevent cross-contamination.
Authorities are actively monitoring the situation and may implement further measures to control the distribution of affected products. It is crucial for consumers to stay informed about food safety alerts and to report any adverse reactions associated with poultry consumption to health authorities.
- Incident: Salmonella Bacterial Strains has been detected in Chicken skin mixed.
- Date: 2025-10-13
- Product: Chicken skin mixed
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- Origin of issue: Belgium
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- Incident Category: Control
- Hazard Category: Bio-contaminants
- Source: Rapid Alert System for Food and Feed portal (RASFF)
For more detailed information about this and other similar incidents, with access to filtering options, historical data, and trend analysis, try the SGS Digicomply Food Safety Software.
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