The Centers for Disease Control and Prevention estimates that Salmonella is responsible for 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year. Food is the source of most of these illnesses, and the Interagency Food Safety Analytics Collaboration estimates that over 23% of foodborne Salmonella illnesses are due to eating chicken and turkey.
FSIS testing data show that Salmonella contamination on poultry has been going down, but this has not translated into a reduction in human illnesses. Rates of human illness have remained stagnant over the last two decades, and we have not moved any closer to the national goal of a 25% reduction in Salmonella illnesses.
All of this data points toward the need for a new approach to controlling Salmonella in poultry in a way that reduces human Salmonella illnesses. These are just a few of the references and research articles we are considering as we look to develop a revised framework for Salmonella control in poultry.
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