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As many as 14 cases of salmonella poisoning have been reported in Minnesota as a result of people eating raw frozen chicken.
As a result the USDA is urging all consumers to make sure that they thoroughly cook their chicken before eating it to insure that all the bacteria is killed in the cooking process.
6 of the 14 cases of salmonella poisoning that were reported, resulted in hospital visits, but everybody has since recovered.
The products in question are chicken Kiev and chicken cordon bleu made by Milford Valley Farms, and are sold at many grocery stores across the state.
“Our DNA fingerprinting found that the individuals were sickened by the same strain of Salmonella,” said Dr. Kirk Smith, supervisor of the Foodborne Disease Unit at MDH. “The outbreak strain of Salmonella was found in four packages of this product recovered from the homes of some of those who were ill and from grocery stores.”
When cooking poultry products, the temperature must reach a minimum of 165 degrees Fahrenheit (or 74 degrees Celsius), said the U.S. Department of Agriculture’s Food Safety and Inspection Service.
Symptoms associated with salmonella poisoning include; vomiting and diarrhea, and usually clear up over time by themselves.
This is the 6th outbreak of salmonella in the last 10 years in the state that has been linked to this type of product.
