The USDA has not directly linked the outbreak of illnesses to a specific product or production period. The USDA mark on suspect packages would read: P6137, P6137A and P7632.
State health officials were not planning a recall, but said it is essential that chicken be cooked to 165 degrees.
“This is the important public health issue,” Anita Gore, spokeswoman for the California Department of Public Health. “Chicken can carry bacteria, and chicken needs to be fully cooked.”
Gore also said people need to thoroughly wash their hands after handling raw meat, and anyone who believes they were infected and is showing symptoms like diarrhea and abdominal cramps should contact doctors immediately.
Salmonella is a pathogen that contaminates meat during slaughter and processing, and is especially common in undercooked chicken.