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Milford Valley Farms Lawsuit
Minnesota Salmonella Lawyer with National Reputation
The following information regarding the Salmonella Enteritidis cases associated with Milford Valley Farms Chicken Cordon Bleu is provided by Pritzker | Ruohonen, a Minnesota law firm with extensive Salmonella lawsuit experience and a national reputation. Our lawyers have been interviewed by The New York Times, The Wall Street Journal, Lawyers USA and other publications. We have recently settled Minnesota Salmonella cases. To contact a Salmonella lawyer at our firm, please call toll-free at 1-888-377-8900 or e-mail Minnesota Salmonella attorney Fred Pritzker.
URGENT UPDATE REGARDING ANOTHER MINNESOTA SALMONELLA OUTBREAK: 21 laboratory confirmed cases of Salmonella agona linked to cereal recalled by Malt-O-Meal. Brands involved in the recall include Malt-O-Meal, Acme, America's Choice, Food Club, Giant, Hannaford, Jewel, Laura Lynn, Pathmark, Shaw’s, ShopRite, Tops and Weis Quality. Read more about the Puffed Rice Recall and Puffed Wheat Recall
Minnesota Department of Health Announcement of Salmonella Enteritidis Outbreak Associated with Milford Valley Farms Chicken Cordon Bleu
Salmonella cases linked to raw, frozen chicken entrees
Consumers urged to cook raw chicken products thoroughly and to avoid using microwave
March 28, 2008 - Minnesota health and agriculture officials said today that two recent cases of salmonellosis in Minnesota have been linked to raw, frozen, breaded and pre-browned, stuffed chicken entrees. The implicated product is Milford Valley Farms Chicken Cordon Bleu with a stamped code of C8021. This product is sold at many different grocery store chains. [Note from Pritzker | Ruohonen: In a Salmonella lawsuit involving a food product sold by a grocery store, the grocery store is one of the parties that may be liable for injuries.]
This the fifth outbreak of salmonellosis in Minnesota linked to these types of products since 1998. The findings prompted the officials to urge consumers to make sure that all raw poultry products are handled carefully and cooked thoroughly, and to avoid cooking raw chicken products in the microwave because of the risk of undercooking. [Note from Pritzker | Ruohonen: Food manufacturers are liable for salmonellosis caused by their food even if the consumer did not cook it well enough. Food manufacturers are not supposed to sell food contaminated with Salmonella. As stated above, grocers can also be held liable.]
Investigators from the Minnesota Department of Health (MDH) and the Minnesota Department of Agriculture (MDA) determined that two cases of Salmonella infection from February and March 2008 were due to the same strain of Salmonella Enteritidis. The illnesses occurred in a teenager and a young adult, both from greater Minnesota; both were hospitalized but have since recovered.
“Our DNA fingerprinting found that the two individuals were sickened by the same strain of Salmonella,” said Dr. Kirk Smith, supervisor of the Foodborne Disease Unit at MDH. “We purchased the same type of product eaten by the individuals, and the outbreak strain of Salmonella was found in three packages of this product.”
Salmonella is sometimes present in raw chicken, which is why it is important for consumers to follow safe food-handling practices. This includes cooking all raw poultry products to an internal temperature of at least 165 degrees Fahrenheit. “The problem arises when consumers don’t realize that they are preparing a raw product,” according to MDA Dairy and Food Inspection Director Dr. Heidi Kassenborg. [Note from Pritzker | Ruohonen: Again, the problem is not the consumer. The problem is the food manufacturer selling food contaminated with Salmonella.]
“The frozen chicken entrees in the outbreaks we’ve seen in Minnesota are breaded, pre-browned and individually wrapped, so it’s likely most ill consumers mistakenly assumed they have been precooked,” Kassenborg said. “Although the wrapper includes instructions to fully cook the product, some consumers might have overlooked that information and simply heated it in a microwave.”
These types of products previously were marketed as microwaveable, but outbreaks in Minnesota in previous years prompted policy changes by the United States Department of Agriculture Food Safety and Inspection Service, which regulates the manufacturers of this type of product. Because of the inherent variability of microwave cooking, using this method to prepare raw frozen product can frequently result in undercooking of the product. Brands of product most commonly available in Minnesota are no longer being marketed as microwaveable. State officials are concerned, however, that consumers of this product may still use microwave ovens for this product, out of habit.
Other important food handling practices include hand washing before and after handling raw meat, keeping raw and cooked foods separate to avoid cross-contamination, and placing cooked meat on a clean plate or platter before serving. Consumers can find more information about safe food-handling practices on the MDA Web site at: http://www.mda.state.mn.us/food/safety/foodsafety.htm.
It’s important to note that because Salmonella is not considered an adulterant in raw poultry, no recall is required according to federal guidelines. MDA and MDH officials advised that consumers with these products in their freezers, if they choose to use them, should cook them thoroughly.
Symptoms of salmonellosis include diarrhea, abdominal pain and cramps and fever. Symptoms usually begin within 12 to 72 hours after exposure, but can begin up to a week after exposure. Salmonella infections usually resolve in 5-7 days, but approximately 20 percent of cases require hospitalization. In rare cases, Salmonella infection can lead to death, particularly in the elderly or those with weakened immune systems.
Approximately 575 to 700 cases of salmonellosis are reported each year in Minnesota.
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Foodborne Outbreaks
- Nebraska E. coli Outbreak Associated with Roast Beef
- Hepatitis A - La Mesa California Chipotle - Lawyer and Lawsuit: San Diego County hepatitis A outbreak
- Salmonella - Puffed Rice Recall and Puffed Wheat Recall: Malt-O-Meal cereal recall.
- Minnesota Salmonella - Milford Valley Farms Lawsuit: Frozen chicken product.
- Salmonella - Agropecuaria Montelibano Cantaloupe Recall: Cantaloupe from Honduras.
- Salmonella Litchfield Cantaloupe Lawsuit: Recall of Dole, Chiquita and other brands.
- Honolulu E. coli - Sekiya's Lawsuit and Lawyer: E. coli associated with Hawaii restaurant.
- Alabama E. coli - Church Supper: Outbreak associated with Eastern Shore Baptis Church.
- E. coli - Rochester Meat Company Recall and Lawsuit: Ground beef recall.
- E. coli - Jeno's and Totino's Pizza Recall and Lawsuit: Pepperoni on pizza.
- E. coli - Topps Recall and Lawsuit: Hamburger patty recall.
- E. coli - Cargill/Sam's Club Recall and Lawsuit: Ground beef patty recall.
- Listeria - Whittier Farms Recall and Lawsuit: Miscarriage and death linked to milk.
- Hawaii Salmonella - Tuna Recall and Lawsuit
- Salmonella - Safeway Ground Beef Recall and Lawsuit