The New York Times had an article last week explaining how some processed foods that have tested positive with salmonella have so many ingredients, as was the case with ConAgra’s Banquet labeled pot pies with 25, that finding the specific contaminated ingredient became impossible. Therefore, ConAgra and others are having the consumer do the final test to eliminate any microbes with instructions such as this:
“Internal temperature needs to reach 165° F as measured by a food thermometer in several spots.”
Other companies don’t even know who’s supplying ingredients for their products and if these suppliers are screening the items for microbes and other potential dangers.
Nestlé, which acquired the Swanson and Hungry-Man brands two years ago, said they cannot ensure the safety of their items from frozen vegetables to pizzas. General Mills now advises consumers to avoid microwaves and cook only with conventional ovens.
New York Times staff followed the directions on several brands of frozen meals, including ConAgra’s Banquet pot pies, and failed to achieve the required 165-degree temperature. Some spots in the pies were only able to be heated up to 140 degrees even as parts of the crust were burnt.
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