Consumer confusion, microwave issues led to pot pie salmonella outbreak

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Consumer confusion, microwave issues led to pot pie salmonella outbreak

November 28th, 2008 joshua

Consumers who did not properly cook frozen pot pies likely led to last year’s widespread salmonella outbreak, but manufacturers must do more to indicate they contain raw foods.

According to Forbes, more than 400 salmonella poisoning cases in 41 U.S. states were reported in 2007 linked to frozen pot pies. In the most recent issue of the Centers for Disease Control publication Morbidity and Mortality Weekly Report, consumers not cooking them properly likely led to the outbreak.

These cases, and hundreds more involving raw chicken prepared and sold to look cooked, highlights consumer confusion over the products.

Regulators believe manufacturers must clearly state these warnings on their packages, and aren’t doing enough to promote safer habits. In October 2007, ConAgra Foods, in Nebraska, issued a voluntary recall of all nine varieties of its pot pies.

According to the CDC report, consumers are not cooking the chicken products long enough in the microwave. At least 77 percent of the cases reported last year involving pot pies were linked to pies cooked in the microwave.

Similar concerns have been linked to breaded and browned chicken nuggets and chicken breasts. Consumers, looking at the appearance of the foods, think they only need to be heated. However, many of these products contain raw food products and must be brought to a temperature that will kill salmonella, and other, bacteria.

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