Improper Microwaving Led to Pot Pie-Salmonella Outbreak
2008-Nov-26
By
-- Robert Preidt
WEDNESDAY, Nov. 26 (HealthDay News) -- A salmonella outbreak
across dozens of states last year was caused by microwaveable
frozen pot pies that weren't properly cooked, the U.S. government
reported Wednesday.
And that highlights the need for safe preparation of such foods,
according to the report, which will be published in the Nov. 26
issue of the
Morbidity and Mortality Weekly Report
from the U.S. Centers
for Disease Control and Prevention (CDC).
The outbreak included 401 cases of salmonella infection
(salmonellosis) in 41 states. Of the people who became ill, 32
percent were hospitalized. Investigators pinpointed Banquet brand
frozen, not-ready-to-eat microwaveable pot pies as a source of the
infections.
A further review determined that 77 percent of those sickened
after eating the pies had cooked them in microwave ovens, and
consumer confusion about microwaving instructions might have led to
improper cooking of the pies. The manufacturer, ConAgra Foods Inc.
of Omaha, Neb., issued a voluntary recall in October 2007 for all
nine brands of pot pies, the report said.
Other microwaveable not-ready-to-eat foods, such as chicken
nuggets and breaded pre-browned chicken breasts, have been linked
with other salmonella outbreaks. Although some of these products
appear to require only warming, they contain raw ingredients that
require full cooking, the CDC report said.
Microwave ovens heat unevenly and that means some parts of a
food item might be more thoroughly heated than other areas. To help
prevent food-illness outbreaks, manufacturers need to provide clear
labeling and cooking instructions on not-ready-to-eat foods so that
consumers are aware of health risks and cook the foods properly,
the CDC said.
More information
The U.S. National Institute of Allergy and Infectious Diseases
has more about
salmonellosis
.
HealthDay News
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