Foster Farms is currently working with U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) and the Centers for Disease Control and Prevention (CDC) after Salmonella Heidelberg was found on its raw chicken products from three company facilities in California, reports a company press release published in the Sacramento Bee. The outbreak involves several antibiotic-resistant strains of the disease, USA Today notes.

The investigation is ongoing, but Foster Farms maintains that the additional food safety practices, processes, and technology that it has introduced throughout company facilities have already proven effective in controlling Salmonella in its Pacific Northwest operations earlier this year. At this time, no recall is in effect.

At the same time, FSIS has issued a public health alert due to concerns about illness.  While no action has yet been taken, FSIS states that it is prepared to take additional actions or expand the investigation based on new evidence.  FSIS also reminds consumers that they must properly handle raw poultry in a manner to prevent contamination from spreading to other foods and food contact surfaces.  Moreover, it is critically important to follow package cooking instructions for frozen or fresh chicken products and general food safety guidelines when handling and preparing any raw meat or poultry. All poultry products should be cooked to a safe minimum internal temperature of 165° F as determined by a food thermometer. Using a food thermometer is the only way to know that food has reached a high enough temperature to destroy foodborne bacteria.

Thus far, there have been 278 incidences of illness reported in 18 states.  Consumption of food contaminated with Salmonella can cause salmonellosis, which is one of the most common bacterial foodborne illnesses.  Salmonella Heidelberg is the third most common strain of Salmonella.  These infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy.  However, the most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours.  Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

According to USA Today, this outbreak is concerning because of the hospitalization rate.  While Salmonella Heidelberg is usually associated with an average hospitalization rate of 20 percent, this outbreak has a hospitalization rate of 42 percent.  Also, 18 percent of those sickened in the outbreak have salmonella septicemia, which is a serious, life-threatening whole-body inflammatory response.

With the government shutdown and lapse in appropriations, the CDC has been inhibited in its ability to monitor and respond to the outbreak, making the prognosis uncertain. However, the CDC will be calling back some staff members to deal with the Salmonella outbreak.