A recent survey conducted by the Centers for Disease Control and Prevention has demonstrated widespread failure to cook frozen breaded products containing raw chicken. Labels universally warn consumers to cook products to an internal temperature of 165 F using an oven. The survey conducted by the CDC showed that 54 percent of respondents used other than conventional ovens to prepare these products. Thirty percent used air fryers, 29 percent microwaves and 14 percent toaster ovens. These appliances offer convenience and speed but will allow survival of Salmonella at the time of consumption. According to the CDC study, safe cooking instructions are apparently ignored by both the young and elderly, lower income demographics and those residing in mobile homes.
Following extensive and repeated outbreaks of salmonellosis attributed to consuming undercooked frozen breaded chicken products, FSIS has announced that Salmonella in these items would be regarded as an adulterant.
The question arises as to why food manufacturers should continue to market uncooked breaded chicken products irrespective of label instructions. If ignorance, illiteracy and denial cannot be overcome by labeling, then regulations should mandate cooking all breaded chicken products or have them subjected to a absolute kill-process such as electron beam treatment to eliminate bacterial pathogens.