The US Department of Agriculture’s Food Safety and Inspection Service (FSIS) is monitoring the outbreak.

CDC reports that as of Wednesday, 17 October, 92 sick people have been reported from 29 states, including 21 people who have been hospitalised. However, no deaths have been reported.

Epidemiologic and laboratory evidence indicates that many types of raw chicken products from a variety of sources are contaminated with Salmonella and are making people sick.

The outbreak strain of Salmonella was found in live chickens and in many types of raw chicken products, indicating it might be widespread in the chicken industry.

The authorities have not been able to identify a single, common supplier of raw chicken products or of live chickens.

Testing shows that the outbreak strain of Salmonella is resistant to multiple antibiotics that may be used to treat people with severe Salmonella infection.

CDC and USDA-FSIS have shared this information with representatives from the chicken industry and asked about steps that they may be taking to reduce Salmonella contamination.

The investigation is ongoing and CDC will provide more information as and when it becomes available.

Consumers have been advised to always handle raw chicken carefully and cook it thoroughly to prevent food poisoning.

However, it should be noted that CDC is not advising that consumers avoid eating properly cooked chicken products, or that retailers stop selling raw chicken products.

You can find further general information on how to prevent Salmonella infection as provided by CDC by clicking here.