Zapping frozen meals in the microwave may be fast and easy, but it also can make you sick if it's not done properly.

The government has issued a new warning urging consumers to thoroughly cook frozen chicken dinners after 32 people in 12 states were sickened with salmonella poisoning.

The problem is that microwaves heat unevenly, and can leave cold spots in the food that harbor dangerous bacteria, such as E. coli, salmonella or listeria. So microwaving anything that includes raw meat, whether it's frozen or thawed, can cause problems.

Many people wrongly assume all frozen meals are precooked and only need to be warmed. It's a misconception fostered in part by foods prepared to appear cooked.

One researcher says microwaves are "great for reheating, but
maybe not so good for cooking."

Previous Story:

The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns about illness caused by Salmonella that may be associated with raw, frozen, breaded and pre-browned, stuffed chicken entrees.

This public health alert was initiated after an investigation and testing conducted by the Minnesota Department of Health and Minnesota Department of Agriculture determined there is an association between products such as chicken cordon blue and chicken breast kiev and 32 illnesses in Minnesota and 11 other states.

Although many of these stuffed chicken entrees were labeled with instructions identifying the product was uncooked and did not include microwave instruction for preparation, individuals who became ill did not follow the cooking instructions and reportedly used a microwave to prepare the product.

FSIS is reminding consumers of the critical importance of following package cooking instructions for frozen, stuffed raw chicken products and general food safety guidelines when handling and preparing any raw meat or poultry. It is especially important to use a food thermometer to check the internal temperature of these chicken products such that all points of measurement are at least 165° F.

All poultry products should be cooked to a safe minimum internal temperature of 165° F as determined by a food thermometer. Using a food thermometer is the only way to know that food has reached a high enough temperature to destroy foodborne bacteria.

Frozen, raw, breaded and pre-browned stuffed chicken products covered by this alert and similar products, may be stuffed or filled, breaded or browned and therefore appear to be cooked. These items may be labeled "chicken cordon bleu," "chicken kiev" or chicken breast stuffed with cheese, vegetables or other items.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy.

The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.