Undercooked breaded poultry has been a problem at least since the 1980s. In the past, FSIS???????? Labeling Policy staff has resisted requiring clear labeling statements. One claim was they didn????????t have the authority. That is strange because the FSIS regulations have had requirements for undercooked products for several years.From the early part of the 20th century:9 CFR 318.10 (b) requires breaded pork (& many other listed pork products) to be treated to ???????to destroy any possible live trichinae . . . which the Administrator determines . . . would be prepared in such a manner that the product might be eaten rare or without thorough cooking because of the appearance of the finished product or otherwise.????????Pretty Draconian but poor hazard analysis because salmonellae are more prevalent and more heat resistant.A later regulation: 9 CFR 318.23 uses labeling to warn consumers of under cooked beef:???????(4) Partially cooked patties must bear the labeling statement ??????????????Partially cooked: For Safety Cook Until Well Done (Internal Meat Temperature 160 degrees F.).???????????????? The labeling statement must be adjacent to the product name, and prominently placed with such conspicuousness (as compared with other words, statements, designs or devices in the labeling) as to render it likely to be read and understood by the ordinary individual under customary conditions of purchase and use.(5) Char-marked patties must bear . . . ???????Finally, so consumers will know if poultry may have been previously frozen????????.381.129 (b)(6) (ii) Raw poultry product whose internal temperature has ever been at or below 0????F must be labeled with the descriptive term ??????????????frozen,???????????????? except when such labeling duplicates or conflicts with the labeling requirements in ???? 381.125 of this subchapter. The word ??????????????previously???????????????? may be placed next to the term ??????????????frozen???????????????? on an optional basis. The descriptive term must be prominently displayed on the principal display panel of the label. If additional labeling containing the descriptive term is affixed to the label, it must be prominently affixed to the label. The additional labeling must be so conspicuous (as compared with other words, statements, designs, or devices in the labeling) that it is likely to be read and understood by the ordinary individual under customary conditions of purchase and use.????????So, How about informing consumers with a regulation like this:Processed meat/poultry products that are breaded, marinated, partially cooked, or otherwise processed in a manner that the product might be eaten rare or without thorough cooking because of the appearance of the finished product or otherwise, must bear the labeling statement, ???????This product contains RAW/UNDERCOOKED meat/poultry. For Safety Cook Until Well Done (Internal Meat Temperature 160 degrees F.).???????????????? The labeling statement must be adjacent to the product name, and prominently placed with such conspicuousness (as compared with other words, statements, designs or devices in the labeling) as to render it likely to be read and understood by the ordinary individual under customary conditions of purchase and use.