2021 Salmonella Outbreak Linked to Raw Frozen Breaded Stuffed Chicken Products – Investigation Details
CDC, public health and regulatory officials in several states, and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) investigated a multistate outbreak of Salmonella Enteritidis infections.
Epidemiologic, laboratory, and traceback data showed that raw frozen breaded stuffed chicken products produced at the P-2375 Serenade Foods facility in Milford, Indiana, made people sick.
As of October 13, 2021, this outbreak is over.
Epidemiologic Data
A total of 36 people infected with the outbreak strain of Salmonella Enteritidis were reported from 11 states (see map). The true number of sick people in an outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella.
Illnesses started on dates ranging from February 21, 2021, to August 16, 2021 (see timeline). Sick people ranged in age from 1 to 83 years, with a median age of 38 years, and 57% were female. Of 32 people with information available, 12 were hospitalized. No deaths were reported.
State and local public health officials interviewed people about the foods they ate in the week before they got sick. Of the 27 people interviewed, 14 (52%) reported preparing and eating frozen breaded stuffed chicken products. They bought different brands of raw frozen breaded stuffed chicken products from multiple stores.
Laboratory and Traceback Data
Public health investigators used the PulseNet system to identify illnesses that were part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).
WGS showed that bacteria from sick people’s samples were closely related genetically. This suggests that people in this outbreak got sick from the same food.
The Minnesota Department of Agriculture collected five raw frozen breaded stuffed chicken products from a grocery store where a sick person purchased these products. Testing identified the outbreak strain in two samples of Kirkwood’s Chicken Cordon Bleu. USDA-FSIS and Indiana officials collected unopened packages of Kirkwood Chicken, Broccoli and Cheese from a sick person’s house for testing and identified the outbreak strain in the product. USDA-FSIS investigated and found that these products were produced at facility P-2375.
WGS analysis of bacteria from 36 sick people’s samples and 5 food samples did not predict any antibiotic resistance. Testing of three sick people’s samples using standard antibiotic susceptibility testing methods by CDC’s National Antimicrobial Resistance Monitoring System (NARMS) laboratory also showed no resistance.
Public Health Actions
On August 9, 2021, Serenade Foods recalled approximately 59,251 pounds of frozen raw breaded stuffed chicken that bore establishment number “P-2375” inside the USDA mark of inspection.
Epidemiologic, laboratory, and traceback data show that this outbreak of Salmonella Enteritidis infections is linked to raw frozen breaded stuffed chicken products.
Since the last update on June 2, 2021, a total of 11 more illnesses have been reported and a recall was announced.
Epidemiologic Data
As of August 10, 2021, a total of 28 people infected with the outbreak strain of Salmonella Enteritidis have been reported from 8 states (see map). Illnesses started on dates ranging from February 21, 2021, to June 28, 2021 (see timeline).
Sick people range in age from 3 to 83 years, with a median age of 39 years, and 52% are female. Of 24 people with information available, 11 have been hospitalized. No deaths have been reported.
The true number of sick people in an outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak.
State and local public health officials interviewed people about the foods they ate in the week before they got sick. Of the 21 people interviewed, 13 (62%) reported preparing and eating frozen breaded stuffed chicken products. They bought different brands of raw frozen breaded stuffed chicken products from multiple stores.
Laboratory and Traceback Data
USDA-FSIS and Indiana officials collected unopened packages of Kirkwood Chicken, Broccoli and Cheese from a sick person’s house for testing and identified the outbreak strain in the product. USDA-FSIS investigated and found that these products were produced at facility P-2375.
Whole genome sequencing of bacteria from 25 sick people’s samples and 5 food samples did not predict any antibiotic resistance. Standard antibiotic susceptibility testing by CDC’s National Antimicrobial Resistance Monitoring System (NARMS) laboratory is currently underway.
Public Health Actions
On August 9, Serenade Foods recalled approximately 59,251 pounds of frozen raw breaded stuffed chicken that bear establishment number “P-2375” inside the USDA mark of inspection. Do not eat, sell, or serve recalled products. These products may not account for all of the illnesses in this outbreak. Investigators are working to determine if there are additional products that may be linked to illness.
CDC, public health and regulatory officials in several states, and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) are collecting different types of data to investigate a multistate outbreak of Salmonella Enteritidis infections linked to raw frozen breaded stuffed chicken products.
Epidemiologic Data
As of June 2, 2021, a total of 17 people infected with the outbreak strain of Salmonella Enteritidis have been reported from 6 states (see map). Illnesses started on dates ranging from February 21, 2021 to May 7, 2021 (see timeline).
Sick people range in age from 3 to 83 years, with a median age of 52 years, and 60% are female. Of 13 people with information available, 8 (62%) have been hospitalized; no deaths have been reported.
The true number of sick people in an outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 2 to 4 weeks to determine if a sick person is part of an outbreak.
State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 12 people interviewed, 10 (83%) reported preparing and eating frozen breaded stuffed chicken products. People reported buying many different brands of raw frozen breaded stuffed chicken products from multiple stores. When asked about how the products were prepared at home, seven people reported undercooking, microwaving, or air frying the product.
Laboratory Data
Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).
WGS showed that bacteria from sick people’s samples are closely related genetically. This means that people in this outbreak likely got sick from the same source.
The Minnesota Department of Agriculture collected for testing five raw frozen breaded stuffed chicken products from a grocery store where an ill person purchased these products. The outbreak strain was identified in two samples of Kirkwood’s Chicken Cordon Bleu.
WGS of bacteria from 11 people’s samples did not predict any antibiotic resistance. Standard antibiotic susceptibility testing by the laboratory is currently underway.
Public Health Actions
On June 2, 2021, USDA-FSIS issued a Public Health Alert about this outbreak.
Use an oven to cook raw chicken products thoroughly to 165°F. Never use a microwave or an air fryer to cook raw chicken products. Carefully read the labels on frozen chicken products to know if they are raw. They may still contain raw chicken even if they are breaded, browned, or stuffed. Never eat raw or undercooked chicken.
