On Mon, 18 Oct 2004 06:59:02 +0100, "Mick."
wrote:

it has been suggested that freezing fresh cooked chicken could result in
food poisoning.

Yes, it certainly could.

The problem is that this process is safe if you do it right, but it
has risks (and considerable risks) if you don't. To be safe you need
to ensure that the chicken is cooked and then frozen _rapidly_ -
before bugs have time to breed in the cooling chicken. If you're
buying long-cooked chickens from a shop, carrying them home, then
trying to freeze them in an already-filled domestic freezer, then this
can be awkward to guarantee.

I presume you don't eat your chicken sandwiches frozen. So how do you
defrost this ready-cooked chicken ? If you do that slowly, then
there's a risk it will spend a long time at a suitably warm
bug-friendly temperature before the core is ready to eat. If you wish
to eat a frozen chicken, you have to get it hot enough _afterwards_ to
kill anything that's in it, or grew during defrosting. Of course
there's a limit on how much extra cooking you want to give something
that has already been cooked once. Defrosting rapidly (microwave) will
help.

If you can do this correctly for both situations, then you're safe.
But get it wrong and there's a real risk to it.