Deadly Salmonella-Tainted Raw Chicken Sickens 1 In Maryland

WASHINGTON, DC – Health officials say salmonella-tainted chicken has sickened 17 people in four states, including Maryland, and one person died in New York from the illness. The U.S. Department of Agriculture’s Food Safety and Inspection Service and Empire Kosher Poultry, Inc. have issued a public health alert about salmonella illnesses reported in four states that may be linked to raw chicken products.

The Empire Kosher brand raw chicken items, which may include raw whole chicken, raw chicken parts, were produced and sold to consumers from September 2017 to June 2018. USDA food inspectors determined that there is a link between Empire Kosher brand raw chicken products and the illnesses.

The Centers for Disease Control says 17 patients have been sickened by salmonella, many of whom reported eating Empire Kosher brand chicken products. About half of those sickened have been hospitalized. The fatality was in New York state, which has the most victims with 11 illnesses reported. Other states with patients linked to the outbreak are Maryland with one, Virginia with one and Pennsylvania with four.

"We are shocked and saddened to have just learned there may have been a death potentially related to a salmonella outbreak and we extend our sympathies to anyone affected," Empire Kosher said on its website. "While we have no data that connects this tragic event to our products, we have been cooperating fully with the United States Department of Agriculture – Food Safety Inspection Service and Centers for Disease Control and Prevention as they investigate a multi-state salmonella outbreak. We take food safety and the health of our consumers very seriously and any illness, even potentially linked to our products, is unacceptable. We continue to very aggressively work to ensure the quality and safety of our products."

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Consumption of food contaminated with salmonella can cause diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the tainted product. The illness usually lasts four to seven days. Most people recover without treatment.

In some people, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Anyone concerned about an illness should contact their health care provider, the ag department says.

Food inspectors are concerned that some of the contaminated chicken may be frozen and in consumers’ freezers. Anyone who purchased the products should properly handle, prepare, and cook these raw chicken products, which includes cooking it to a temperature of 165 degrees. The only way to confirm that chicken is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometerthat measures internal temperature.

Proper hand washing after handling raw poultry, meat and eggs can greatly reduce the risk of bacterial cross-contamination to other foods and kitchen surfaces. Prevent cross-contamination from raw poultry juices by washing counter tops and sinks with hot, soapy water.

Consumers with questions can contact an Empire Kosher Specialist at 1-877-627-2803.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

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