USA – Outbreak of Multidrug-Resistant Salmonella Infections Linked to Raw Chicken Products

CDC

Latest Outbreak Information

Illustration of a megaphone.
  • Ninety-two people infected with the outbreak strain of Salmonella Infantis have been reported from 29 states.
    • Twenty-one people have been hospitalized, and no deaths have been reported.
  • Epidemiologic and laboratory evidence(https://www.cdc.gov/foodsafety/outbreaks/investigating-outbreaks/index.html) indicates that many types of raw chicken products from a variety of sources are contaminated with Salmonella Infantis and are making people sick.
    • In interviews, ill people report eating different types and brands of chicken products purchased from many different locations.
    • The outbreak strain has been identified in samples taken from raw chicken pet food, raw chicken products, and live chickens.
  • Antibiotic resistance testing conducted by CDC on Salmonella bacteria isolated from ill people shows that the outbreak strain is resistant to multiple antibiotics. Read the Advice to Clinicians(https://www.cdc.gov/salmonella/infantis-10-18/advice.html).
  • A single, common supplier of raw chicken products or of live chickens has not been identified.
  • The outbreak strain of Salmonella Infantis is present in live chickens and in many types of raw chicken products, indicating it might be widespread in the chicken industry. 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.

RASFF Alerts – Salmonella – Black Pepper – Turkey Breast – Sesame Seeds – Beef Trimmings – Quails – Chicken -Buttermilk Powder – Mussels

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RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands

RASFF-Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in frozen turkey breasts from Germany in Denmark

RASFF-Salmonella enterica ser. Marburg (presence /25g), Salmonella enterica ser. Ngili (presence /25g) and Salmonella enterica ser. Wilhelmsburg (presence /25g) in hulled sesame seeds from Sudan in Greece.

RASFF-Salmonella enterica ser. Alachua (presence /25g) and Salmonella enterica ser. Isangi (presence /25g) in hulled sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Dublin (present /25g) in chilled beef trimmings from Germany in Sweden

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in frozen quails from Italy in Italy

RASFF-Salmonella enterica ser. Typhimurium (present /25g) in chilled chicken carcasses from Belgium in Belgium

RASFF-Salmonella enterica ser. Kotu (presence /25g) and Salmonella enterica ser. Poona (presence /25g) in ground black pepper from Jordan in Malta

RASFF-Salmonella in buttermilk powder and skim whey protein blend from Ireland in Ireland

RASFF-Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in chilled chicken fillets from Poland in France

RASFF-Salmonella (presence /25g) in live mussels (Mytilus galloprovincialis) from Greece in Italy

RASFF-Salmonella (presence /25g) in ground black pepper from Poland, with raw material from Brazil, via Germany in Poland

RASFF Alerts- Aflatoxin -Brazil Nuts – Dice Dried Figs – Groundnut Paste -Groundnuts

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RASFF-aflatoxins (B1 = 56.3; Tot. = 72.4 µg/kg – ppb) in Brazil nuts from Brazil in the UK

RASFF-aflatoxins (B1 = 14.1; Tot. = 19.1 µg/kg – ppb) in diced dried figs from Turkey in France

RASFF-aflatoxins (B1 = 250; Tot. = 371 µg/kg – ppb) in groundnut paste from Mali in France

RASFF-aflatoxins (B1 = 218; Tot. = 322 µg/kg – ppb) in groundnut paste from Mali in France

RASFF-aflatoxins (B1 = 25; Tot. = 29 µg/kg – ppb) in groundnuts from India in the Netherlands

 

RASFF Alerts – STEC E.coli – Frozen Beef – Raw Milk Cheese

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RASFF-shigatoxin-producing Escherichia coli (presence /25g) in frozen beef (Bos taurus) from Brazil in Spain

RASFF-shigatoxin-producing Escherichia coli (presence /25g) and high count of Escherichia coli (19000 CFU/g) in raw milk cheese from Belgium

 

 

UK – FSA – Advice – Advice on cooking raw meat following rise in Salmonella Typhimurium

FSA

Advice on cooking raw meat following rise in Salmonella Typhimurium

This comes as we investigate a rise in cases of a particular strain of Salmonella Typhimurium which have been linked to lamb and mutton. We first saw an increase in cases of this particular type of salmonella in July 2017. A number of control measures were put into place which led to a significant decline in cases at the end of that year. A total of 118 cases were reported up until May 2018.

Since June 2018, a further 165 cases have been reported (up to 19 October), which led us to put control measures in place. This hasn’t led to the same decline in cases as in 2017 and so we are now reminding the public about how to cook and handle raw meat.

Colin Sullivan, Chief Operating Officer at the Food Standards Agency said: ‘We are advising care when preparing all meat, including lamb and mutton, to reduce the likelihood of becoming ill with Salmonella Typhimurium. Our advice is to purchase food as normal but to take care when storing, handling and cooking raw meat.

‘People should wash their hands after touching raw meat, avoid contaminating other food in the kitchen by storing it separately in the fridge and using different chopping boards and knives, and ensure that meat, particularly diced and minced lamb, is cooked properly.’

Nick Phin, Deputy Director, National Infection Service, PHE said: ‘The likely cause of the increased numbers of this specific strain of Salmonella Typhimurium is considered to be meat or cross-contamination with meat from affected sheep. People can be infected with Salmonella Typhimurium in a number of ways such as not cooking their meat properly, not washing hands thoroughly after handling raw meat, or through cross-contamination with other food, surfaces and utensils in the kitchen.’

RASFF Alert – Histamine – Canned Sardines

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RASFF-histamine (258 mg/kg – ppm) in canned sardines from Croatia in France

RASFF Alert- Vibrio cholerae – Live Mussels

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RASFF -Vibrio alginolyticus, Vibrio cholerae NON O:1/NON O:139 and Vibrio mimicus in live mussels (Mytilus galloprovincialis) from Italy in Malta