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Package labelling can lead to illness
The US Department of Agriculture's Food Safety and Inspection Service
(FSIS) has warned that packaging labels such as 'Cook and Serve',
'Ready to Cook', and 'Oven Ready' may lead to consumers undercooking products
and becoming ill as a result.
The FSIS, in collaboration with the state of Minnesota, has recently
investigated illnesses associated with frozen entrees that contain raw
chicken.
These frozen, breaded, boneless chicken products that may
also be stuffed or filled and appear browned are raw and must be cooked to a
minimum internal temperature of 165 degrees Fahrenheit (around 75 degrees
Celsius). Using a food thermometer is the only sure way of knowing your food has
reached a high enough temperature to destroy foodborne
bacteria.
Because these products are often stuffed or filled with
additional ingredients, they may take longer to reach a safe minimum internal
temperature of 165°F than chicken breasts that do not contain
fillings.
FSIS believes that in some cases, consumers may not realise
that the breading on these products has only been pre-browned and these frozen
entrees contain raw chicken. FSIS is also concerned that consumers may not be
following cooking instructions or that because of the variability of microwave
ovens, the instructions may not yield a product that reaches an adequate
internal temperature.
FSIS is requiring that the manufacturers of
these products ensure that new labels clearly state that these products contain
raw chicken and must be fully cooked to the recommended minimum internal
temperature. In addition, FSIS is taking steps to ensure that cooking
instructions are effective, understandable and
practical.
Editor WorldPoultry
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