Food Safety Updates from CDC
Salmonella Outbreaks Associated With Raw Breaded, Stuffed Chicken Products
Not ready-to-eat breaded, stuffed chicken products (such as chicken stuffed with broccoli and cheese) have repeatedly been a source of Salmonella outbreaks.
According to a new CDC study, 11 Salmonella outbreaks linked to these products were reported during 1998–2022. During outbreak investigations, laboratory testing found Salmonella in most products gathered from the homes of ill people involved in an outbreak and from retail stores. Despite changes to labels to better inform consumers that the products are raw and provide instructions on safe preparation, outbreaks linked to these products continue to occur.
On April 28, 2023, the U.S. Department of Agriculture announced action to declare Salmonella an adulterant in breaded stuffed, raw chicken products.
Salmonella Infection Among U.S. Infants
A new CDC study, published in the journal Pediatrics, describes Salmonella infection among infants in the United States. The study, which looked at almost 50 years of data reported to CDC, found that more Salmonella infections are reported among infants than any other age group and infants with these infections can get severely ill or even die.
The study also found that Black and Asian infants are more likely to have a serious, invasive illness, like meningitis or bacteremia. Underlying conditions that affect health, such as economic inequality, discrimination, and limited access to healthcare, might differ among racial groups and lead to poor health outcomes.
Studies have not yet identified the major ways that infants get Salmonella infection in the United States, but decreasing Salmonella contamination of food might help with prevention.
People who care for young children can help keep them safe by following CDC’s tips for preventing a Salmonella infection.
Today’s Food Safety Tip
Always handle and prepare leafy greens safely before eating or serving them.
The best way to wash leafy greens is by rinsing them under running water. Prewashed greens don’t need to be washed again.
Follow these steps to wash leafy greens:
- Wash your hands for at least 20 seconds with soap and water before and after preparing leafy greens.
- Get rid of any torn or bruised leaves. Also, get rid of the outer leaves of cabbages and lettuce heads.
- Rinse the remaining leaves under running water. Use your hands to gently rub them to help get rid of germs and dirt.
- Dry leafy greens with a clean cloth or paper towel.
Get more information on washing and handling leafy greens.
