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Food Safety News

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128 Sick in 13 States with Salmonella from Chicken

Up four from last report. Oregon and Washington hardest hit.

The CDC reported Tuesday that since June 4, 2012, a total of 128 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 13 states.

At least 31 percent of ill persons have been hospitalized, and no deaths have been reported.

Most of the ill persons have been reported from two states, Oregon (39) and Washington (56).

State public health officials are interviewing ill persons to obtain information regarding foods they might have eaten and other exposures in the week before illness.  Information available to date indicates that consumption of chicken is the most likely source of infection for many of the ill persons.

Oregon and Washington have identified Foster Farms brand chicken as the most likely source of the infections in their states.  Testing conducted by the Washington State Public Health Laboratories identified the outbreak strain of Salmonella Heidelberg in four intact samples of chicken collected from three ill persons’ homes in Washington.

The number ill by state is as follows:

Alabama (1), Alaska (11), California (9), Hawaii (1), Idaho (2), Massachusetts (1), Montana (2), New York (1), Oregon (39), Utah (3), Virginia (1), Washington (56) and West Virginia (1).

© Food Safety News
  • ethanspapa

    When you get the chicken home from the market , take it out of the package and rinse it well. Re-bag it. Then rinse it again just before you cook it. Then cook it it well.  It’s an once of prevention. The old smell test helps too.

    • Matthew Croussouloudis

      Sorry to differ with you, but every time you wash that chicken you are potentially splashing/spraying the bacteria all over your counters.  Do you sanitize your sink and counters after you “wash” your chicken? Is your drainboard next to your sink?  All your “clean” dishes & glasses are now potentially covered with bacteria from the chicken. 
      Washing chicken is not all its cracked up to be.  If you are going to wash your chicken, wash if with the awareness of all the things around you that may get contaminated. Including yourself and the clothing you are wearing. 

      • Not if you rinse it right in the sink. Then the only thing you gotta sanitize is the sink and what you cut/prepare the chicken.

  • Have the public health officials been asking the ill people a) if they cooked the chicken properly, b) if they cross contaminated any sort of cooking surface with the raw poultry, and/or c) if they sanitized areas raw poultry came in contact with afterward (counter tops, etc.) …that would be a good start to controlling the salmonella. The consumer is just as at fault if they didn’t follow proper procedures when handling a raw product, so maybe they should be getting down to the root of the problem before pointing fingers. 

  • @Alix You are either very ignorant or work for Foster Farms.  As a mother & grandmother  & consumer I  much prefer pointing fingers as you call it     a. first & foremost when there is any suspicion that 1 company/type food is the problem  b.as soon as victims become ill in 2 or more states  and all they have in common is the food/chicken  c. and to not be insulted by condescending remarks like yours.    We all know how & when to clean after chicken prep.  No one can clean 100%.  The experts come to this conclusion by a. the number of people ill b.the common denominator  between them all and lastly how many cases occur sporadically.  If a city has 2 cases a yr on average  then 10 cases  in a week theres usually a reason. Heres the worst part.  Salmonella is allowed  to be found in 7.5% of chicken sold.   It should be 0% like e.coli.    Unless we use a microscope we nor you can see everywhere it splashes.   THE ROOT OF THE PROBLEM  is the supplier not the buyer.  Go back to work at the chicken farm moron.

  • Ky

    As a ServSafe Certified Instructor you should never rinse chicken.