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: https://www.cdc.gov/salmonella/infantis-10-18/index.html

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 Salmonella and 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 Salmonella infection. Information for clinicians can be found here: https://www.cdc.gov/salmonella/infantis-10-18/advice.html.
• 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: https://www.cdc.gov/salmonella/general/prevention.html
• 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.

###
U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES