Abstract
Raw chicken, including frozen raw breaded chicken products, has been implicated in 18 outbreaks of nontyphoidal salmonellae in Canada since 2017. The Canadian Food and Inspection Agency has since implemented industry requirements, from April 2019, aimed at reducing salmonellosis risks in frozen raw breaded chicken products prior to their distribution in the retail marketplace. This commentary explores key issues identified by a local public health unit during an investigation of two cases of salmonellosis that occurred within the context of a recent Canada-wide outbreak linked to frozen raw breaded chicken products. Consumer handling and preparation practices, product appearance and labelling issues were essential factors in the development of disease. From this front-line perspective, new industry requirements by the Canadian Food and Inspection Agency are analyzed for their potential to reduce salmonellosis risks in such chicken products, while also identifying additional measures that could be implemented to further reduce the risk of product associated outbreaks.
Highlights
Nontyphoidal salmonellae infection remains a leading cause of foodborne illness in Canada with an annual average of 6,881 reported cases from 2008 to 2017, which represents an average rate of 20 cases per 100,000 people per year [1]
Severity of salmonellae infections may vary, and while most cases resolve without treatment, others might result in severe dehydration, bacteremia and death, among vulnerable populations such as young children, the elderly, pregnant women, and those who are immunocompromised [3]
Studies have implicated these products as leading risk factors for salmonellosis [7,8,9,10], and data from FoodNet, a sentinel site surveillance system led by the Public Health Agency of Canada (PHAC), indicates that in 2018, salmonellae were found in 27% of samples of frozen raw breaded chicken products across its sites [2]
Summary
Nontyphoidal salmonellae infection remains a leading cause of foodborne illness in Canada with an annual average of 6,881 reported cases from 2008 to 2017, which represents an average rate of 20 cases per 100,000 people per year [1]. The Region of Peel in Ontario saw similar trends in 2016 and 2017, with annual reports of at least 30 children aged nine or younger developing salmonellosis after consuming these products; a number that likely suffers from some degree of underreporting [13] In response to these outbreaks, the CFIA announced in July 2018 new requirements for industry to implement manufacturing or processing measures reducing salmonellae to undetectable levels in these products before distribution that took effect on April 1, 2019 [14]. For Case 1, a food diary and investigation revealed the consumption of a nationally distributed brand of frozen raw breaded chicken nuggets and another brand of pre-cooked chicken strips within the illness incubation period Both food products had been prepared by the case’s mother as per. Place breaded chicken on a non-stick or lightly greased baking sheet
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