Salmonella and Chicken

CDC estimates that Salmonella is responsible for more foodborne illnesses in the United States than any other bacteria. Chicken is a major source of these illnesses. In the United States, consumption of chicken has increased markedly over the past several decades. Based on past public health interventionsexternal icon, we know that it is possible to reduce Salmonella contamination of chicken and the resulting illnesses, hospitalizations, and deaths. The recent decline of Salmonella Typhimurium infections in the United States might be partly related to the widespread vaccination of chickens against this serotype. In 1993, Great Britain launched a program to vaccinate chickens against both Salmonella Enteritidis and Salmonella Typhimurium and to improve hygiene measures. The following year, human infections of Salmonella Enteritidis associated with chicken consumption dropped dramatically  there, and from 1997 to 2011, incidence of Salmonella Enteritidis infections among humans decreased 99%. Some investigators think targeting other serotypes through poultry vaccination could reduce human illnesses. CDC is planning to work with the U.S. Department of Agriculture’s Food Safety and Inspection Service, state health officials, consumer groups, and industry on a multipronged approach to prevent illnesses, involving each step of the food production chain from farm to fork (production, processing, distribution, and preparation).

Learn about other foodborne, waterborne, and fungal disease prevention priorities.