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FSIS Issues Public Health Alert for Frozen, Stuffed Raw Chicken Products
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Congressional and Public Affairs
(202) 720-9113
Laura Reiser
WASHINGTON, March 29, 2008 - The U.S. Department of Agriculture's Food Safety and
Inspection Service (FSIS) is issuing a public health alert due to illnesses from Salmonella
associated with frozen, stuffed raw chicken products that may be contaminated with Salmonella.
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 any
raw meat or poultry. It is especially important that these products be cooked in a conventional oven.
All poultry products should be cooked to a safe minimum internal temperature of 165° Fahrenheit
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.
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.
This public health alert was initiated after an investigation and testing conducted by the
Minnesota Department of Health and Minnesota Department of Agriculture determined that there is
an association between the products listed below and 2 illnesses. The illnesses were linked through
the epidemiological investigation by their PFGE pattern (DNA fingerprint).
Products linked to the 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 "Milford Valley Farms,"
"Dutch Farms" and "Kirkwood." The individually wrapped, 6-ounce products were
produced on January 21, 2008 (date code C8021 is printed on the side of the 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.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the
most common bacterial foodborne illnesses. Salmonella infections can be life-threatening,
especially to those with weak immune systems, such as infants, the elderly and persons with HIV
infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea,
abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache,
nausea and vomiting that can last up to seven days.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative
available 24 hours a day at AskKaren.gov. The toll-free USDA Meat
and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can
be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety
messages are available 24 hours a day.
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Last Modified:
March 29, 2008 |
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