The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns about illnesses caused by Salmonella that may be associated with raw, frozen, breaded and pre-browned, stuffed chicken products. These items may be labeled "chicken cordon bleu" or "chicken Kiev".

FSIS was notified of, and is investigating with the State of Minnesota, a Salmonella Enteritidis illness cluster on June 23, 2015. FSIS suspects that there is a link between the frozen, raw, breaded and pre-browned stuffed chicken products and this illness cluster based on information gathered in conjunction with the State of Minnesota Departments of Health and Agriculture. Using epidemiological evidence, case-patients have been identified in Minnesota with illness onset dates ranging from May 9, 2015 to June 8, 2015.

Additionally, on June 24, 2015, FSIS was notified of, and is investigating with the State of Minnesota, a second, separate Salmonella Enteritidis illness cluster with another strain. FSIS suspects that there is a link between the frozen, raw, breaded and pre-browned stuffed chicken products and this illness cluster based on information gathered in conjunction with the State of Minnesota Departments of Health and Agriculture. Using epidemiological evidence, case-patients have been identified in Minnesota with illness onset dates ranging from April 5, 2015 to June 8, 2015.

The products the illnesses may be associated with appear to be ready-to-eat, but are in fact raw and need to be fully cooked before consumption. Frozen, raw, breaded and pre-browned stuffed chicken products covered by this alert and similar products, may be stuffed or filled, breaded or browned.

These investigations are ongoing. FSIS continues to work with the State of Minnesota Departments of Health and Agriculture on both of these investigations and will provide updated information as it becomes available.

Many of these stuffed chicken products were labeled with instructions identifying that the product was uncooked (raw) and did include cooking instructions for preparation. Some case-patients reported following these cooking instructions and using a food thermometer to confirm that the recommended temperature was achieved. Thus, FSIS advises all consumers that particular attention needs to be taken to safely prepare and cook these raw poultry products to a temperature of 165° F.

Source: FSIS