Outbreaks of Salmonella Enteritidis infections in Minnesota have been associated with eating raw, frozen, breaded and pre-browned, stuffed chicken products, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). The agency issued a public health alert and stated that these items may be labeled “chicken cordon bleu” or “chicken Kiev”. Minnesota lawyer Fred Pritzker and his Bad Bug Law Team are investigating.
People sickened in these outbreaks may have claims against manufacturers for Salmonella food poisoning. This means they can sue the company that made the contaminated product consumed prior to illness. You will need to be positively diagnosed with a Salmonella infection (salmonellosis) and further testing may need to be done.
You can contact our Minnesota food safety law firm if you want a free consultation regarding a lawsuit and compensation. We hold companies that sell tainted food accountable for personal injury and wrongful death.
FSIS is working with the State of Minnesota to determine the source of 2 clusters:
- Using epidemiological evidence, case-patients have been identified in Minnesota with illness onset dates ranging from May 9, 2015 to June 8, 2015;
- Using epidemiological evidence, case-patients have been identified in Minnesota with illness onset dates ranging from April 5, 2015 to June 8, 2015.
Both of these clusters of illnesses are Salmonella Enteritidis, but different strains. The stuffed chicken products are the likely source of both clusters.
The chicken products appear to be “ready-to-eat” because they are breaded, and the breading looks cooked, and is browned on some products. However, the chicken in these products is raw and needs to be cooked to kill any pathogens, like Salmonella.
Where the Cooking Instructions Adequate?
Some case-patients reported following these cooking instructions and using a food thermometer to confirm that the recommended temperature was achieved. We need to determine if the cooking instructions on the packaging were adequate to cook the chicken to the heat needed to kill the Salmonella. Do not assume anything about your legal rights. You can talk to one of our experienced Salmonella lawyers for free at 612-338-0202 or 1-888-377-8900. The company should not have sold you a dangerously tainted product.
FSIS is advising all consumers that particular attention needs to be taken to safely prepare and cook these raw poultry products:
- Cook to a temperature of 165° F;
- Confirm internal temperature with a food thermometer;
- Keep this product away from food that will not be cooked (Salmonella cells could get on the other food and cause illness).
Symptoms of salmonellosis include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the bad food. The illness usually lasts 4 to 7 days. Salmonella can cause severe illness, including meningitis, sepsis, colitis and reactive arthritis. It can also be fatal.