Sick with Salmonella?
Call (612) 337-6126
Elliot Olsen has regained millions of dollars for people sickened by Salmonella; he has four clients in this year’s Salmonella outbreak from contaminated eggs. If you or a family member got sick after eating contaminated kosher chicken, please call (612) 337-6126 for a free consultation, or complete the following:
One person has died and 16 others sickened from eating kosher chicken contaminated with Salmonella.
The Centers for Disease Control and Prevention (CDC) and the USDA’s Food Safety and Inspection Service (FSIS) are investigating the multi-state outbreak, which appears to be linked to Empire Kosher brand chicken.
Of the 17 people sickened, eight have been hospitalized, the CDC said. The death occurred in New York. Other cases have been reported in Maryland, Pennsylvania, and Virginia.
The illnesses started in September 2017 and were reported as recently as June, although more cases may still be identified, the CDC said.
The CDC has interviewed 14 people who became ill, and all of them reported eating chicken. Nine said they knew which brand of chicken they ate, and of them, seven said it was Empire Kosher chicken.
Food safety investigators found a strain of Salmonella at two processing facilities, including one that handles Empire products.
One person is dead and 16 others ill after eating kosher chicken contaminated with Salmonella. The outbreak has been linked to Empire Kosher brand chicken.
Kosher chicken: CDC safety tips
This outbreak is a reminder that raw chicken can contain germs that can make you sick. The CDC provides some tips on handling raw chicken:
- Always cook raw chicken – including chicken breasts, whole chickens, and ground chicken – to an internal temperature of 165 degrees Fahrenheit to prevent food poisoning. Use a food thermometer to make sure the chicken has reached that temperature.
- Thoroughly wash hands, counters, cutting boards, and utensils with warm, soapy water after they touch raw chicken.
- Use a separate cutting board for raw chicken and other raw meats to avoid contaminating fruits, vegetables, and other food that won’t be cooked before it is eaten.
- Don’t wash raw chicken before cooking. During washing, chicken juices can spread in the kitchen and contaminate other food, utensils, and countertops.
Kosher chicken: Salmonella information
Salmonella bacteria are responsible for approximately 1.2 million foodborne illnesses in the U.S. yearly, according to the CDC. The bacteria produce an illness called salmonellosis, which affects the intestinal tract and is one of the most common types of food poisoning.
Salmonellosis can develop anywhere from 12 hours to 72 hours after consumption of food contaminated with Salmonella. As with most types of foodborne illnesses, symptoms can include:
- diarrhea
- abdominal pain
- vomiting
- high fever
- chills.
Symptoms can last up to a week, and most people recover without treatment. In some cases, however, the diarrhea can be so prolonged that dehydration occurs, and then hospitalization is required.
The CDC estimates that of the approximate 1.2 million annual cases of infection, 23,000 victims will need to be hospitalized, and approximately 450 of them will die.
Salmonella complications
People most at risk for complications from Salmonella food poisoning include young children, senior citizens, pregnant women, and anyone with a weakened immune system.
Complications occur when Salmonella bacteria enter the bloodstream. Those complications can include:
- meningitis: inflammation of the membranes surrounding the brain and spinal cord.
- endocarditis: infection of the heart’s inner lining, usually involving the heart valves.
- osteomyelitis: bone inflammation that usually targets the legs, arms, or spine.
- reactive arthritis: also known as Reiter’s syndrome, a form of inflammatory arthritis that develops in response to a Salmonella infection in another part of the body.
