In 2020 a report of Salmonella enterica serovar Enteritidis outbreak involving several strains with >400 reported human cases in the UK and other countries. The outbreaks promoted the generation of a survey to examine the presence and levels of Salmonella and E. coli in ready-to-cook frozen poultry products in England in 2020. An article published in the International Journal of Food Microbiology (Jørgensen et al. 2022, Levels and genotypes of Salmonella and levels of Escherichia coli in frozen ready-to-cook chicken and turkey products in England tested in 2020 related to the outbreak of S. Enteritidis, International Journal of Food Microbiology Volume 369, 16 May 202)investigated levels of Salmonella and E. coli in ready to cook chicken. From 483 samples, Salmonella was detected in 42 chicken samples; these originated from six out of 53 production plants recorded. Salmonella detection was associated with elevated levels of generic E. coli. The study reports the presence and levels of Salmonella and generic E. coli in a range of frozen chicken products (in particular comminuted and reformed) collected in England in 2020. S. Enteritidis was detected in 17 samples, S. Infantis in 25, S. Newport in four, and S. Java, S. Livingstone, and S. Senftenberg in one sample. The Salmonella contamination was homogeneously distributed amongst chicken pieces from a single pack and present in the outer coating and inner content. This study found that higher E. coli levels indicated a higher probability of Salmonella contamination in FR chicken products. @ https://reader.elsevier.com/reader/sd/pii/S0168160522000800?token=07DFC796E7741DEC0C7388796FACE3D16E7438A404EC711630F1C36E9A22C3C9B113E773EA5D00D7D1A511420F809EE6&originRegion=us-east-1&originCreation=20220324145105
