Improper cooking linked to 32 cases of Salmonella in the U.S.

Oct 6 2008

Following another outbreak in the United States of salmonella, Americans have been warned to follow the cooking instruction on the labels of some prepared chicken products.

Officials at the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS), say 32 cases of salmonella illnesses in Minnesota and 11 other states have been linked to the consumption of products such as chicken cordon blue and chicken breast kievs, by their DNA fingerprint.

The FSIS says that the victims apparently failed to follow the cooking instruction on the label because the raw, frozen, breaded and pre-browned, stuffed chicken entrees give the consumers the impression that they are precooked and all that is needed is to quickly microwave it.

The FSIS says microwaving the food does not mean the germs are killed and it is especially important to use a food thermometer to check the internal temperature of such chicken products so that all points of measurement are at least 165°F.

The agency says the products such as chicken entrees may be labeled chicken cordon bleu, chicken kiev or chicken breast stuffed with cheese, vegetables or other items - they advise consumers to follow the cooking instruction on the packaging and general food safety guidelines when handling and preparing raw meat or chicken to prevent salmonella poisoning and other illnesses.

Salmonella illness is caused by Salmonella and is one of the most common bacterial food borne illnesses.

Eating food contaminated with this bacterium can cause the condition in humans and can be serious in those with weak immune systems such as infants, the elderly and persons who have compromised immune systems because of diseases or medical treatments.

Salmonella causes diarrhea, fever, and abdominal cramps 12 to 72 hours after infection and as a rule the symptoms disappear normally within 4 to 7 days and in most cases recovery needs no medical intervention.

The USDA says to avoid contamination, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, also wash cutting boards, dishes and utensils with hot soapy water and clean up spills immediately.

Raw meat, fish and poultry must be kept separate from other food that will not be cooked and separate cutting boards should be used for raw meat, poultry and egg products and cooked foods.

They say raw meat and poultry must be cooked to safe internal temperatures before eating such as 160°F for meats such as beef and pork, and 165°F for poultry, as determined with a food thermometer.

Raw meat and poultry should be refrigerated within two hours after purchase (one hour if temperatures exceed 90°F) and cooked meat and poultry should be refrigerated within two hours after cooking.