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 U.S. Department of Agriculture once again is warning consumers to read the label when cooking frozen chicken entrees amid the fourth salmonella outbreak in four years linked to raw frozen entrees.

There have been 34 cases this year of salmonella food poisoning in at least 12 states from eating undercooked chicken.

In each case, consumers thought breaded or pre-browned frozen chicken entrees were cooked, but they were raw.

Some frozen products are not meant to be microwaved, they didn't include microwave instructions, and the labels said the chicken was raw, but people don't bother to read the instructions.

But because the entrees were breaded or pre-browned, some consumers thought they also were precooked and simply warmed them in the microwave. Microwaving did not get them hot enough to kill salmonella bacteria in the raw chicken.

Salmonella commonly is found in raw or undercooked chicken and can cause mild to severe food poisoning.

Food manufacturers have modified labels on such chicken products several times over the past year. Older labels used phrases such as "ready to cook" or "not precooked."

Consumers who tend to eat these foods including lots of kids and teens and young adults who want something fast — may not be paying attention. Maybe if on the front of the package there were 3-inch letters — RAW — who knows?  The problem is that all microwaves heat frozen foods unevenly. It might get 40 degrees hotter than it needs to be, and then 2 inches away it doesn't get hot enough.

Minnesota health officials met with producers of chicken products and were told that precooking wasn't an option because it has an effect on the texture and appearance of the chicken.

Given how people use microwaves, it's great for reheating, but maybe not so good for cooking.  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, such as chicken that has been breaded or pre-browned. In reality, even some meals designed to be microwaved can be unsafe if they are not heated thoroughly enough, or are cooked using directions meant for a microwave with different voltage.MICROWAVING TIPSKNOW YOUR MICROWAVE
A microwave"s wattage output can deteriorate over time. To test your microwave, place several ice cubes in water, stir to make the water ice cold, and then remove any remaining ice. Measure out 1 cup of this cold water and set it in the microwave. Heat on high for 4 minutes, but watch to see when the water boils. That will tell you your oven"s wattage "” less than 2 minutes, at least 1,000 watts; 21/2 minutes, about 800 watts; 3 minutes or longer, 700 watts or less.

CHECK THE TEMPERATURE
Food safety experts recommend that consumers use an instant-read food thermometer to check the final temperature of microwaved food. Check in several places to ensure there are no cold spots. Foods that contain raw chicken must be heated to 165 F, according to federal guidelines.

MORE INFORMATION ONLINE
www.fsis.usda.gov/PDF/Microwave_Ovens_and_Food
_Safety.pdf
www.fightbac.org/images/pdfs/cook.pdf
www.conagrafoods.com/mwcooking