Salmonella outbreaks associated with NRTE breaded, stuffed chicken products
From 1998 to 2022, 11 US Salmonella outbreaks were tied to raw stuffed, breaded chicken products, comprising 187 cases of illness, 42 hospitalizations, and no deaths - across 21 states. 57% of samples per outbreak from patient homes and retail stores yielded Salmonella. Not ready-to-eat (NRTE) breaded, stuffed chicken products (e.g., chicken stuffed with broccoli and cheese) typically have a crispy, browned exterior that can make them appear cooked. These products have been repeatedly linked to U.S. salmonellosis outbreaks, despite changes to packaging initiated in 2006 to identify the products as raw and warn against preparing them in a microwave oven.
The Centers for Disease Control and Prevention (CDC)-led study follows an April 25 US Department of Agriculture (USDA) statement on its proposal to declare Salmonella a contaminant in raw breaded, stuffed chicken products when the bacteria exceed a very low level. The researchers concluded that additional control measures for Salmonella contamination by manufacturers could reduce Salmonella-involved illnesses associated with these products.
