The US Department of Agriculture’s Food Safety and Inspection Service (FSIS), in collaboration with the Minnesota Departments of Health and Agriculture, has recently announced the link between recent salmonella cases and frozen entrees that contain raw chicken.
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The entrees come in numerous varieties, such as Chicken Cordon Bleu, Chicken Kiev, and Chicken with Mushrooms and Wine Sauce, and are produced by more than 25 companies at the retail level.
These frozen, breaded, boneless chicken products that may also be stuffed or filled and appear browned are raw and must be cooked to a safe minimum internal temperature of 165°F, the agency advised. FSIS said that it believes infection is the result of failure to follow cooking instructions properly. The agency is taking steps to ensure cooking instructions communicate clearly, accurately and effectively the need to cook products thoroughly.
In addition to illnesses in Minnesota, there are least 34 cases of salmonellosis across the US connected to consumption of undercooked chicken entrees, FSIS said.
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