Chicken Sausages
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 150 kcal | 8% |
| Fat | 7.0 g | 10% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 3.6 g | 1% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.40 g | — |
| Protein | 18.0 g | 36% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 25 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken (80%), Water, Rusk (Wheat flour Wheat Flour, Calcium Carbonate, Iron Niacin, Thiamin), Salt, Seasoning Salt Dextrose, Herbs, Spices, Preservative Socium Sulphite, Yeast Extract, Antioxidant Sodium Ascorbate, Spice Extracts), Mozzarella (Milk, Salt, Res Lactic Acid, Potato Starch). Semi Dele Tomatoes Tomatoes, Sunflowe Garlic, Salt, Acidity Regulator Citric Oregano, Preservative Potassion Sorbate, Antioxidant Ascorbe Acts Tomato Paste, Sarlic Filted into Algiezz
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Poultry sausages”: 15.1 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.