Live ... From the Safe Food Café: Cooking the poop out of pot pies
ConAgra announced Nov. 14, 2007, that it was starting to manufacture Banquet pot pies again, and by early December they were available for purchase.
.jpg)
On Oct. 11, 2007, ConAgra announced it was recalling all of its frozen pot pies to fix some label discrepancies. This was two days after an outbreak of Salmonella was linked to Banquet pot pies and the company reassuringly told consumers that getting sick was their own fault and they should be more careful and cook pot pies thoroughly.
In the end, at least 272 people in 35 states had trouble simply cooking the pot pies and got sick with salmonella.
As I documented before, the instructions on the pot pies weren't so great.
The old labels had statements about how easy it was to cook in the microwave. The new labels are much more explicit, saying the pot pies need to be cooked in at least a 1100 Watt microwave and that a meat thermometer should be used in several places to ensure that an endpoint temperature of 165 F has been reached.
I bought some of the new and improved pot pies and did the same cooking experiment, following what ConAgra called " redesigned easy-to-follow cooking instructions … to help eliminate any potential confusion regarding cooking times."
After four minutes in a 1150 Watt microwave, the interior of the pot pie registered at about 50F. After letting it sit for an additional three minutes -- as per label instructions - the temperature varied anywhere from 75 - 190 F.
.jpg)
I decided to cook an additional two minutes.
After six minutes of cooking, and the previous three minutes of resting, the pot pie had tremendous variation in temperature: anywhere from 200F down to 100F. 165 F is required to kill Salmonella.
I wouldn't want my kids popping these in the microwave after school.
ConAgra has never come clean on which various ingredients may have been the source of the Salmonella. Was it the poultry? How about the vegetables? The pie crust? ConAgra won't say.
Further, were the new labels tested with consumers? There is a lack of research examining whether safe food handling labels perceived as effective translate into actual safe food handling behavior, including the use of proper thawing and cooking techniques, the use of measures to minimize cross-contamination, and the use of meat thermometers to confirm doneness.
If I was a multi-million dollar corporation like ConAgra headed to a dance with food safety lawyer Bill Marler cause my product made people barf, I'd want some evidence that pot pie fans where actually following the instructions on the labels. I would have tested the new labels with at least 100 teenagers -- those afflicted with hormones and horniness -- before introducing it to the mass market.
Maybe they did. But that's up to ConAgra to prove.
And until they do, all products that claim to be safe in the microwave should contain nothing but fully cooked ingredients.
That's the only way to get the poop out.
On Oct. 11, 2007, ConAgra announced it was recalling all of its frozen pot pies to fix some label discrepancies. This was two days after an outbreak of Salmonella was linked to Banquet pot pies and the company reassuringly told consumers that getting sick was their own fault and they should be more careful and cook pot pies thoroughly.In the end, at least 272 people in 35 states had trouble simply cooking the pot pies and got sick with salmonella.
As I documented before, the instructions on the pot pies weren't so great.
The old labels had statements about how easy it was to cook in the microwave. The new labels are much more explicit, saying the pot pies need to be cooked in at least a 1100 Watt microwave and that a meat thermometer should be used in several places to ensure that an endpoint temperature of 165 F has been reached.
I bought some of the new and improved pot pies and did the same cooking experiment, following what ConAgra called " redesigned easy-to-follow cooking instructions … to help eliminate any potential confusion regarding cooking times."
After four minutes in a 1150 Watt microwave, the interior of the pot pie registered at about 50F. After letting it sit for an additional three minutes -- as per label instructions - the temperature varied anywhere from 75 - 190 F.
I decided to cook an additional two minutes.After six minutes of cooking, and the previous three minutes of resting, the pot pie had tremendous variation in temperature: anywhere from 200F down to 100F. 165 F is required to kill Salmonella.
I wouldn't want my kids popping these in the microwave after school.
ConAgra has never come clean on which various ingredients may have been the source of the Salmonella. Was it the poultry? How about the vegetables? The pie crust? ConAgra won't say.
Further, were the new labels tested with consumers? There is a lack of research examining whether safe food handling labels perceived as effective translate into actual safe food handling behavior, including the use of proper thawing and cooking techniques, the use of measures to minimize cross-contamination, and the use of meat thermometers to confirm doneness.
If I was a multi-million dollar corporation like ConAgra headed to a dance with food safety lawyer Bill Marler cause my product made people barf, I'd want some evidence that pot pie fans where actually following the instructions on the labels. I would have tested the new labels with at least 100 teenagers -- those afflicted with hormones and horniness -- before introducing it to the mass market.
Maybe they did. But that's up to ConAgra to prove.
And until they do, all products that claim to be safe in the microwave should contain nothing but fully cooked ingredients.
That's the only way to get the poop out.
ConAgra pot pies are back after Salmonella otbreak sickens 272
.jpg)
Much rejoicing for Eric Cartmen this evening. ConAgra pot pies are coming back.The company says environmental tests of its Marshall, Missouri, plant have not shown any trace of salmonella since the Oct. 11 recall, and that lab tests showed that the tainted pot pies were produced between July 13 and July 31.
The pot pies made by ConAgra have been linked to at least 272 cases of salmonella in 35 states. The U.S. Centers for Disease Control and Prevention said at least 65 people were hospitalized as part of the outbreak, but no deaths have been linked to the pot pies.
ConAgra Foods also said on Wednesday said a recent recall of pot pies due to salmonella contamination would cost about $30 million -- or 4 cents per share, and that earnings in its trading and merchandising group would be stronger than expected and would offset the recall costs.
A company statement today notes,
redesigned easy-to-follow cooking instructions are now in place to help eliminate any potential confusion regarding cooking times.
I look forward to checking these out for myself. The directions on the previous pot pies really sucked. And didn't work.Seattle attorney William Marler, who as of today had filed five lawsuits related to the outbreak, told the Tri City Herald in Washington State today that he would continue to file lawsuits against ConAgra until it begins compensating clients for damages.
