Frozen Breaded Chicken Recalled Due to Possible Salmonella Everyday Health MenuNewslettersSearch Diet & Nutrition News 59 000 Pounds of Frozen Breaded Chicken Recalled for Potential Link to SalmonellaThe outbreak has sickened 28 people in 8 states so far. Here’s what to do if you have these items in your freezer. By Lisa RapaportAugust 11, 2021Everyday Health ArchiveFact-CheckedSeveral types of stuffed chicken products are part of the current recall.Adobe StockHeating up a frozen dinner can be a lifesaver after a hectic day. But if frozen breaded chicken is on the menu for your family anytime soon, check the name and label of the product first. This week, the U.S. Department of Agriculture (USDA) announced that Serenade Foods is recalling more than 59,000 pounds of frozen, raw, breaded and pre-browned stuffed chicken products due to possible salmonella contamination, which can cause foodborne illness. The recall follows a warning issued by the USDA in June 2021 related to a potential salmonella risk with Serenade products that may be labeled as “Chicken Cordon Bleu,” “Chicken With Broccoli & Cheese,” and “Chicken Kiev.” RELATED: Don’t Eat Raw Cake Batter, CDC Advises Amid E. coli Outbreak Chicken Products Affected by the Current Recall The products included in the recall are:5-ounce (oz) Dutch Farms Chicken With Broccoli & Cheese, lot BR 10555 oz Milford Valley Chicken With Broccoli & Cheese, lot BR 105510 oz Milford Valley Chicken Cordon Bleu, lot CB 10555 oz Kirkwood Raw Stuffed Chicken, Broccoli & Cheese, lot BR 10555 oz Kirkwood Raw Stuffed Chicken Cordon Bleu, lot CB 1056 Recalled products have the code P-2375 inside the USDA mark of inspection on the package, and were shipped to distributors nationwide, according to the USDA. All the recalled products have a “best if used by” date of February 24, 2023. An outbreak of 28 salmonella cases in eight states from February 21 through June 28, 2021, prompted testing of unopened packages of chicken products collected from an ill person’s home, per the USDA. The samples tested positive for salmonella, and the investigation is ongoing. Consumers should throw away any recalled products in their freezer, or take them back to the store where they were purchased to seek a refund, according to the USDA. RELATED: Frank’s RedHot Seasoning, McCormick Spices Recalled for Potential Link to Salmonella Signs of Salmonella Exposure Most people with salmonella will have symptoms such as fever, diarrhea, and stomach cramps that begin from six hours to six days after they eat contaminated foods, according to the Centers for Disease Control and Prevention (CDC). Generally, people recover without treatment within one week. But certain people, including children under 5 years old and adults over 65 years old have an increased risk of severe illness and might require treatment with antibiotics or hospitalization, according to the CDC. Fatalities are rare, but are more common among these high-risk individuals. “There are certain highly susceptible populations such as young children with developing immune systems, pregnant women, older adults, or the immunocompromised who are especially at risk for complications from a foodborne illness,” says Candice Christian, MPH, who specializes in consumer and retail food safety at North Carolina State University’s NC Cooperative Extension in Raleigh. RELATED: How Safe Is the Food We Eat and Serve Our Families? More Food Safety Tips for Preparing Chicken People who have versions of these chicken products not covered by the recall need to know that these items are not ready-to-eat and need to be cooked in the oven according to the package instructions, the USDA added. If these frozen chicken products are mistaken for ready-to-eat meals, and are not cooked properly, people may become sick. “It’s important to routinely follow good food safety habits in your kitchen when preparing these types of food products, such as preventing cross-contamination, keeping raw foods and ready-to-eat foods separate, and cleaning and sanitizing food contact surfaces,” Christian says. A meat thermometer can also help kill pathogens like salmonella, Christian adds. Poultry should be cooked to an internal temperature of 165 degrees F, she says. RELATED: How to Prevent Food Poisoning NEWSLETTERS Sign up for our Diet and Nutrition Newsletter SubscribeBy subscribing you agree to the Terms of Use and Privacy Policy. 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