Canned chicken to eliminate food poisoning
With the aim of reducing the risk of
campylobacter-related food poisoning cases in the country, a New Zealand company
has launched a new idea - canned chicken.
Scoop Independent News has reported that New Zealand has the highest rate
of Campylobacter food poisoning in the developed world, yet chicken continues to
make up a third of the meat eaten in the country.
Now, the solution to this very persistent problem has reportedly been
created by a New Zealand brand Chop Chop! Recognising a significant gap in the
market, the brand has addressed spiralling rates of campylobacter by using tried
and tested food processing technology - canning the chicken!
The new brand of Chop Chop! chicken is free from the risk of food
poisoning, including Campylobacter because it is fully cooked - eliminating the
risk of undercooking it, or of cross contamination from chopping boards and
utensils when handling raw chicken. The quality and safety of every batch is
confirmed through testing by AssureQuality New Zealand (formerly AgriQuality).
â€œFood poisoning is a very real health risk for thousands of Kiwis who enjoy
eating chicken. Our chickens are barn raised and the canned chicken is fully
cooked chicken breast that is both high in protein and low in fat and makes a
perfect meal ingredient or snack for chicken lovers,â€ says Amanda Flockhart,
Marketing Manager for Chop Chop!
This new innovation of canning chicken is apparently also drawing the
attention of nutritionists, who see the product as an excellent source of
protein without the high fat content.
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