The cooked tea smoked chicken changes color! Confirmed bacterial infection

New Taipei City Councillor Zhang Ruishan pointed out in the parliament on the 20th that a few days ago, some people went to a traditional market to buy cooked tea-smoked chicken, and found that some of the chicken had changed color the next day, so they handed it over to the Health Bureau for inspection. The results showed that "Crimson Serratia", "Granulosporin Serratia" and "Escherichia coli" were detected, confirming that the meat was infected with bacteria during the processing process, and the Health Bureau was required to strengthen random inspections.

There were reports in New Taipei City that cooked tea-smoked chicken was contaminated by Bacillus thuringiensis and Escherichia coli, and some chickens turned yellow. (Photography by Luo Huiwen)

Regarding the safety concerns regarding chicken products sold in the market, the Department of Health emphasized that because the product has been unpacked, bacterial strains have been visibly grown on the cut surface of the meat, indicating obvious signs of bacterial contamination. Therefore, it is very likely that the knives, drill plates or rags were unclean, and that they were contaminated by E. coli during the processing process. Random sampling will be conducted at irregular intervals and the production environment will be audited in accordance with good food hygiene standards.

Lin Guanzhen, director of the Food and Drug Administration, pointed out that Escherichia coli is often used as a hygienic inspection indicator for drinking water and food. If it exceeds the prescribed limit, it means that the food is contaminated and may cause gastrointestinal discomfort, resulting in symptoms such as diarrhea and abdominal pain. The public is reminded that it is best to consume purchased food as soon as possible, and any leftovers should be refrigerated. Business operators should also pay attention to the management of water sources, food quality, storage temperature, production process, environmental hygiene (knives, drilling boards, rags), as well as the personal hygiene of kitchen workers, and whether they wash their hands after going to the toilet.