The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), in collaboration with the state of Minnesota, has recently investigated illnesses associated with a class of 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 F. 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 degrees F than chicken breasts that do not contain fillings.Continue Reading FSIS issues public health alert for frozen, stuffed, raw chicken products
State offers cooking tips
The Journal News (New York) reports that the state Health Department and Department of Agriculture and Markets have tips on how to properly prepare food for picnics and barbecues. Foodborne illnesses increase during the summer because harmful bacteria grow fastest in warmer temperatures.
Temperature control is the key to safe food preparation. Bacteria multiply rapidly at room temperature, but do not grow well at temperatures at or below 40 degrees. Perishable foods like poultry, shellfish, eggs and dairy products should be refrigerated if they will not be used within two hours.Continue Reading State offers cooking tips