Salmonella epidemic in chicken: Salmonella linked to raw chicken causes disease in 92 people in 29 states, including New York and New Jersey

Ninety-two people in 29 states – including New York and New Jersey – have been infected with a form of multidrug-resistant Salmonella linked to raw chicken products.

Twenty-one people were hospitalized but no deaths were reported, according to the CDC.

Ten cases were reported in New York and nine cases in New Jersey.

Epidemiological and laboratory data indicate that many types of raw chicken products from a variety of sources are contaminated with Salmonella Infantis and make people sick.

In interviews with the CDC, sick people say they have eaten different types and brands of chicken products purchased in many places.

The strain of the outbreak was identified in samples taken from raw pet food, chicken products and live chickens.

The CDC antibiotic resistance tests on Salmonella bacteria isolated from sick people show that the epidemic strain is resistant to several antibiotics.

The epidemic strain of Salmonella Infantis is present in live chickens and in many types of raw chicken products, indicating that it could be prevalent in the chicken industry. The CDC and the USDA-FSIS shared this information with representatives of the chicken industry and asked them what steps they could take to reduce Salmonella contamination.

Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12 to 72 hours after exposure to the bacteria.

The disease usually lasts 4 to 7 days and most people recover without treatment.

In some people, the diarrhea can be so severe that the patient has to be hospitalized. Salmonella infection can spread from the intestines to the bloodstream and then to other parts of the body.

The CDC advises consumers to follow these steps to prevent Salmonella infection from raw chicken:

• Wash your hands. Salmonella infections can spread from one person to another if Salmonella germs are present on the hands. Wash your hands before and after the preparation or consumption of food, after contact with animals and after using the toilet or changed diapers.
• Cook the raw chicken thoroughly to kill the harmful germs. Chicken breasts, whole chickens and chopped poultry, including chicken burgers and chicken sausages, should always be cooked to an internal temperature of 165 ° F to kill harmful germs.
• Leftovers should be warmed to 165 ° F. Use a food thermometer to check and place it in the thickest part of the food.
• Do not spread raw chicken sprouts in food preparation areas. Washing raw poultry before cooking is not recommended. Germs found in raw chicken can spread to other foods and to kitchen surfaces. Wash hands, countertops, cutting boards and utensils thoroughly with hot, soapy water after touching raw chicken. If possible, use a separate cutting board for raw chicken and other raw meats.
• CDC does not recommend feeding pets with raw diets. Germs such as Salmonella in raw pet foods can make your pets sick. Your family can also get sick by handling raw foods or taking care of your pet.

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