Multidrug-Resistant Salmonella Infantis Infections Linked to Raw Chicken Products

A CDC investigation notice regarding a multistate outbreak of Salmonella infections linked to raw chicken products is now available:

Key Points:

  • CDC and public health and regulatory officials in several states are investigating a multistate outbreak of Salmonella Infantis infections linked to raw chicken products. The U.S. Department of Agriculture’s Food Safety and Inspection Service is monitoring the outbreak.
  • As of October 17, 2018, 92 sick people have been reported from 29 states, including 21 people who have been hospitalized.
  • No deaths have been reported.
  • Epidemiologic and laboratory evidence indicates that many types of raw chicken products from a variety of sources are contaminated with Salmonellaand are making people sick.
  • The outbreak strain of Salmonella was found in live chickens and in many types of raw chicken products, indicating it might be widespread in the chicken industry.
  • A single, common supplier of raw chicken products or of live chickens has not been identified.
  • Testing shows that the outbreak strain of Salmonella is resistant to multiple antibiotics that may be used to treat people with severe Salmonellainfection. Information for clinicians can be found here:
  • CDC and USDA-FSIS have shared this information with representatives from the chicken industry and asked about steps that they may be taking to reduce Salmonella contamination.
  • This investigation is ongoing and CDC will provide more information as it becomes available.

Advice to consumers:

  • Always handle raw chicken carefully and cook it thoroughly to prevent food poisoning.
  • CDC is NOT advising that consumers avoid eating properly cooked chicken products, or that retailers stop selling raw chicken products.
  • General ways you can prevent Salmonella infection include good handwashing and cooking chicken to an internal temperature of 165°F. More prevention advice here:
  • Do not wash raw poultry before cooking. Germs in raw chicken can spread to other foods and kitchen surfaces.
  • People get sick from Salmonella 12 to 72 hours after swallowing the germ and experience diarrhea, fever, and stomach cramps.
  • Most people recover within a week, but some illnesses can last longer and be more severe.
  • See your healthcare provider if you are concerned about symptoms, such as a high fever (temperature over 101.5˚F), blood in your poop, diarrhea, or frequent vomiting that prevents keeping liquid down.

If you have further questions about this outbreak, please call the CDC media line at (404) 639-3286. If you have questions about cases in a particular state, please call that state’s health department.

Source: Centers for Disease Control