When I spoke to environmental health about the stinky chicken they did advise that a health risk if cooked properly was unlikely as most people cooked chicken well and the bacteria would be killed easily and the chicken would taste normal. They seemed to suggest that this was a common complaint with both savacentre and Forest Hill.

I have found that mince changes colour ahead of time but have also been reassured that that is the normal colour- meat is usually only red if it is specially packed in a sealed environment with some sort of preservative gas injected into it. if this hasn't been done well or it leaks then the colour change is more rapid. I won't however eat this meat as it just doesn't look appetising!