According to the Minnesota Department of Health, 14 recent cases of salmonellosis in Minnesota have been associated with raw, frozen, breaded and pre-browned, stuffed chicken entrees.

The products, chicken Kiev and chicken cordon bleu made by Milford Valley Farms, are sold at a large number of grocery store chains.

Starting 1998, this last salmonellosis outbreak is the sixth one in the State of Minnesota linked to such products. Thus, state health and agriculture officials recommended customers to cook thoroughly all raw poultry products and also to avoid cooking raw chicken products in the microwave on account of a high risk of undercooking.

The minimum internal temperature at which all poultry products should be cooked must reach 165 degrees Fahrenheit (or 74 degrees Celsius), said the U.S. Department of Agriculture's Food Safety and Inspection Service. The agency advised consumers to use a food thermometer while doing it.

"The problem arises when consumers don't realize that they are preparing a raw product," asserted Heidi Kassenbord, dairy and food inspection director.

Not cooking properly these products can trigger serious illnesses which could put consumers’ health in jeopardy. Infants, senior citizens and other individuals who have a weakened immune system are most exposed to this risk.

The public health alert was triggered after there have been reported 32 illnesses in Minnesota and 11 other states which have been linked to the chicken products. Up 700 cases of salmonellosis are reported annually in Minnesota.

Diarrhea, nausea, abdominal cramps, vomiting up to 7 days, as well as fever count among the symptoms of salmonellosis.