Raw chicken products manufactured in California have sickened 300 people in 18 states, according to officials from the US Department of Agriculture (USDA).

The illnesses are caused by strains of bacteria known as salmonella Heidelberg, and have been predominantly reported in California.

Though testing and traceback investigations conducted by local, state and federal officials have linked the illnesses to Foster Farms brand chicken, the Food Safety and Inspection Service (FSIS) has been unable to connect the illnesses to a specific product or production period.

Those products in question include one of the following establishment numbers within a USDA mark of inspection or elsewhere:

  • "P6137"

  • "P6137A"

  • "P7632"

According to a USDA public health alert, the Centers for Disease Control and Prevention is working with state health departments to monitor the outbreak while FSIS maintains the investigation. 

Meanwhile, FSIS reminds all consumers of raw poultry to handle it properly so as to prevent contamination to other foods and surfaces.

It also reminds consumers to cook all chicken products whether fresh or frozen based on packaging instructions, ensuring that the meat reaches a final temperature of 165 degrees Fahrenheit.

"Please do not rely on the cooking time for each side of the product, but use a food thermometer," the alert asks, noting that "a food thermometer is the only way to know that food has reached a high enough temperature to destroy foodborne bacteria."

Salmonella infections can be life-threatening, officials warn, especially in the case of those with a weak immune system, such as infants, the elderly, or those infected with HIV or undergoing chemotherapy.

The most common symptoms of infection include diarrhea, abdominal cramps and a fever. Additional symptoms may include chills, headache, nausea and vomiting.

In a press release issued by Foster Farms, President Ron Foster stated: "We deeply regret any foodborne illness that may be associated with any of our products. Food safety is at the very heart of our business. It is a continuous process of improvement. In addition to collaborating with FSIS and CDC, the company has retained national experts in epidemiology and food safety technology to assess current practices and identify opportunities for further improvement."