Food Safety Salmonella concerns prompt public health alert

All poultry products should be cooked to a safe minimum temperature of 165 degrees F
USDA's Food Safety and Inspection Service announced Saturday it is issuing a public health alert due to illnesses from salmonella associated with frozen, stuffed raw chicken products that may be contaminated with salmonella.Frozen raw chicken breast products covered by this alert and similar products may be stuffed or filled, breaded or browned such that they appear to be cooked. These items may be labeled "chicken cordon bleu," "chicken kiev" or chicken breast stuffed with cheese, vegetables or other items.Products linked to illnesses were produced by Serenade Foods, a Milford, Ind., establishment. Products include "Chicken Breast with Rib Meat Chicken Cordon Bleu" and "Chicken Breast with Rib Meat Buffalo Style" sold under the brand names of "Milford Valley Farms," "Dutch Farms," and "Kirkwood." The individually wrapped, 6-ounce products were produced on Jan. 21, 2008, with a date code of C8021 printed on the side of each package.Each of these packages bears the establishment number "Est. P-2375" inside the USDA mark of inspection. These specific products were distributed to retail establishments in Illinois, Indiana, Minnesota, North Dakota, Vermont and Wisconsin.This alert was intiated after an investigation and testing conducted by the Minneapolis Department of Health and Minnesota Department of Agriculture determined that there is an association between the products and two illnesses, which were linked through the epidemiological investigation by their PFGE pattern, or DNA fingerprint."FSIS is reminding consumers of the crucial importance of following package instructions for frozen, stuffed raw chicken products and general food safety guidelines when handling and preparing raw meat or poultry. It is especially important that these products be cooked in a conventional oven," the agency said. "All poultry products should be cooked to a safe minimum temperature of 165 degrees F as determined by a food thermometer. Using a food thermometer is the only way to know that food has reached a high enough temperature to destroy foodborne bacteria."
Source: Meatingplace.com
Aporte: Guillermo Figueroa