Sophie Bennett
In 2018, a multistate outbreak of Salmonella infections was linked to kosher chicken, specifically Empire Kosher brand chicken. The outbreak resulted in 17 illnesses and one death. In response, the CDC recommended proper food safety practices when handling and cooking raw chicken to prevent foodborne illnesses and Salmonella infections. These practices include washing hands before and after handling raw chicken, using separate cutting boards for raw meats, thoroughly washing utensils and surfaces that come into contact with raw chicken, and cooking chicken to an internal temperature of 165 degrees Fahrenheit to kill harmful germs. While the outbreak was a concerning reminder of the dangers of foodborne illnesses, no recall of the brand was issued, and consumers were advised to exercise caution and follow food safety guidelines.
| Characteristics | Values |
|---|---|
| Year | 2018 |
| Number of people infected | 25 |
| Number of hospitalizations | 11 |
| Number of deaths | 1 |
| States affected | Maryland, Pennsylvania, Virginia, New York |
| Brand | Empire Kosher |
| Precautions | Wash hands before and after preparing raw chicken, use separate cutting boards for raw meat, wash utensils and surfaces that come into contact with raw chicken, cook chicken to an internal temperature of 165 degrees Fahrenheit |
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What You'll Learn
- The CDC advised consumers to follow steps to prevent Salmonella infection from raw chicken
- The USDA issued a public health alert and encouraged safe dining practices
- The CDC urged consumers to exercise caution when preparing chicken
- The CDC recommended cooking chicken to 165 degrees Fahrenheit to kill Salmonella bacteria
- The USDA and Empire Kosher cooperated during the outbreak investigation
The CDC advised consumers to follow steps to prevent Salmonella infection from raw chicken
In 2018, an outbreak of Salmonella infections was linked to kosher chicken, specifically the Empire Kosher brand. The outbreak affected people in four states, with 17 cases and one death. Salmonella is a type of bacteria that lives in the intestines of animals and humans and is shed in feces. When an animal is butchered, the feces may get onto the meat, contaminating it.
The CDC advised consumers to follow several steps to prevent Salmonella infection from raw chicken:
Clean
Wash hands with soap and clean, running water for at least 20 seconds before and after handling raw chicken. This is especially important after touching raw meat, poultry, or their juices. Washing hands thoroughly helps prevent the transfer of Salmonella bacteria to your mouth or other foods you're preparing.
Separate
Use separate cutting boards and plates for produce, and for raw meat, poultry, and eggs. Keep raw meat, poultry, and eggs separate from other foods in the grocery cart and refrigerator.
Cook
Cook raw chicken thoroughly to kill harmful germs. Use a food thermometer to ensure poultry, including ground chicken and turkey, reaches an internal temperature of 165°F.
Chill
Keep your refrigerator at 40°F or colder. Never leave perishable foods out of the refrigerator for more than 2 hours, or 1 hour if the food is exposed to temperatures above 90°F.
In addition to these steps, the CDC advised against washing raw chicken, as this can cause the juices to splash and spread germs to other areas and foods. Instead, thoroughly wash hands, counters, cutting boards, and utensils with warm, soapy water after they touch raw chicken.
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The USDA issued a public health alert and encouraged safe dining practices
In 2018, the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) issued a public health alert regarding an outbreak of Salmonella I 4,[5],12:i:- infections linked to kosher chicken. The outbreak resulted in 17 reported cases and one death across four states: New York, Pennsylvania, Maryland, and Virginia.
The USDA-FSIS, in collaboration with the Centers for Disease Control and Prevention (CDC), conducted an investigation into the outbreak. The CDC's PulseNet system, which utilizes DNA fingerprinting techniques, confirmed the presence of Salmonella bacteria in ill individuals. The outbreak was specifically linked to Empire Kosher brand chicken, with many victims reporting consumption of this brand before falling ill.
In response to the outbreak, the USDA issued a public health alert to encourage safe dining practices and prevent further infections. They advised consumers to check their freezers for Empire Kosher brand chicken and exercise caution when handling, preparing, and cooking raw chicken products. Proper handling practices include washing hands before and after touching raw poultry, thoroughly washing all kitchen utensils and surfaces that come into contact with raw chicken, and avoiding washing raw chicken to prevent the spread of germs.
The CDC emphasized that consumers did not need to avoid eating kosher chicken or Empire Kosher brand chicken but should follow safe preparation and cooking practices. They recommended cooking raw chicken to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to kill harmful germs.
It is important to note that while most people recover from Salmonella within seven days without specific treatment, young children, older adults, and individuals with weakened immune systems are at higher risk of developing severe illness. Salmonella infection can cause symptoms such as diarrhea, fever, abdominal cramps, and stomach cramps, typically appearing 12 to 72 hours after exposure.
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The CDC urged consumers to exercise caution when preparing chicken
In 2018, a multistate outbreak of Salmonella infections was linked to kosher chicken, specifically the Empire Kosher brand. The outbreak resulted in 17 people falling ill across four states, with one death reported in New York.
- Wash hands before and after preparing raw chicken: Proper hand hygiene is crucial to prevent the spread of germs. Wash your hands thoroughly with warm, soapy water for at least 20 seconds before and after handling raw chicken.
- Use separate cutting boards and utensils: It is recommended to use a separate cutting board for raw chicken and other raw meats if possible. Additionally, ensure that all utensils that come into contact with raw chicken are thoroughly washed with warm, soapy water.
- Sanitize surfaces: Any surfaces or items that come into contact with raw chicken should be thoroughly sanitized. This includes counters, cutting boards, and utensils.
- Avoid washing raw chicken: Do not wash raw chicken as it can cause the juices to splash and spread germs to other areas and foods.
- Cook thoroughly: Cook raw chicken thoroughly to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). This temperature ensures that harmful germs, including Salmonella, are killed.
By following these precautions, consumers can significantly reduce the risk of Salmonella infection and other foodborne illnesses associated with handling and consuming chicken.
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The CDC recommended cooking chicken to 165 degrees Fahrenheit to kill Salmonella bacteria
In 2018, an outbreak of Salmonella infections was linked to kosher chicken, specifically Empire Kosher brand chicken. The outbreak affected people in several states, including New York, Maryland, Pennsylvania, and Virginia, and resulted in one death.
To prevent foodborne illness and kill harmful germs, such as Salmonella bacteria, the CDC recommends cooking chicken to an internal temperature of 165 degrees Fahrenheit. This applies to all chicken, including kosher chicken and the Empire Kosher brand. Proper handling and cooking of chicken can reduce the risk of food poisoning and infection.
Salmonella bacteria can be present in the intestines of animals and humans and can contaminate meat during butchering. It can cause symptoms such as diarrhea, fever, and abdominal cramps within 12 to 72 hours of infection. While most people recover within a week without treatment, young children, older adults, and those with weakened immune systems are at a higher risk of severe illness and complications.
To prevent Salmonella infection from raw chicken, the CDC advises consumers to follow certain precautions. These include washing hands before and after handling raw chicken, using separate cutting boards for raw meats, properly washing utensils and surfaces that come into contact with raw chicken, and avoiding washing raw chicken to prevent the spread of germs.
By following these guidelines, especially cooking chicken to the recommended internal temperature of 165 degrees Fahrenheit, consumers can help protect themselves from Salmonella bacteria and reduce the risk of foodborne illnesses associated with consuming undercooked or contaminated chicken.
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The USDA and Empire Kosher cooperated during the outbreak investigation
In August 2018, an outbreak of Salmonella infections was linked to kosher chicken, specifically Empire Kosher brand chicken. The outbreak affected people in four states on the East Coast: Maryland, New York, Pennsylvania, and Virginia. Seventeen people fell ill, and one person from New York died.
The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) and Empire Kosher cooperated during the outbreak investigation. In a statement on its website, Empire Kosher said it was "cooperating fully with the USDA" and that it took "food safety and the health of our consumers very seriously". The company also stated that it would "continue to very aggressively work to ensure the quality and safety of our products".
The USDA-FSIS played a crucial role in the investigation by conducting routine testing under the Salmonella performance standards. This testing identified the outbreak strain of Salmonella I 4,[5],12:i:- in samples of raw chicken collected from two facilities, including the one that processes Empire Kosher brand chicken.
The CDC, public health officials in multiple states, and the USDA-FSIS worked together to investigate the multistate outbreak. They utilized the PulseNet system, which allowed them to identify illnesses that were part of the outbreak through DNA fingerprinting of Salmonella bacteria.
While the CDC did not advise people to stop consuming kosher chicken or the Empire Kosher brand, they did urge consumers to follow safe handling and cooking practices for raw chicken to prevent Salmonella infections. These practices included proper handwashing before and after handling raw chicken, thorough cleaning of utensils and surfaces that come into contact with raw chicken, and cooking chicken to an internal temperature of 165 degrees Fahrenheit to kill harmful germs.
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Frequently asked questions
Salmonella is a type of bacteria that lives in the intestines of animals and humans and is shed in feces. When an animal is butchered, the feces may get onto the meat.
Common symptoms include diarrhea, fever, and abdominal cramps, which occur between 12 hours and three days after the infection and can last up to a week. Most people recover within seven days without specific treatment, but some cases can be more severe, especially in young children, older adults, and people with weakened immune systems.
Seventeen people were sickened, and one person died, across four states: New York, Maryland, Pennsylvania, and Virginia. Many of the victims reported eating Empire Kosher brand chicken before feeling ill. The outbreak was caused by Salmonella I 4,[5],12:i:-, which was identified in samples of raw chicken collected from two facilities, including one that processes Empire Kosher chicken.
Proper food safety practices should be followed to prevent salmonella infection. This includes washing hands before and after handling raw chicken, avoiding the spread of raw poultry juices, thoroughly washing utensils and surfaces that come into contact with raw chicken, and cooking raw chicken to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to kill harmful germs.
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