Washington State Department of Health
An outbreak of Salmonella illnesses linked to chicken in Washington and other states points out that all poultry products carry the risk of contamination. Thorough cooking and proper preparation and handling can make poultry safe to eat.
Since last June, at least 56 people in Washington got sick from a specific strain of bacteria known as Salmonella Heidelberg. The disease investigation linked that genetic pattern of Salmonella to Foster Farms plants in Washington and California. None of the Washington patients died; 15 were hospitalized.
Salmonella is a common cause of foodborne illness, accounting for 600-800 reported cases in Washington each year. Poultry is common among the many sources of Salmonella bacteria. Salmonella in raw chicken is not limited to any one brand. The U.S. Department of Agriculture allows the sale of raw poultry that contains Salmonella, so the bacteria may be in all brands. In most cases of Salmonella illness, a source is not identified.
Symptoms of Salmonella illness usually include diarrhea, fever and stomach cramps. The symptoms usually begin one to three days after exposure, and the illness usually lasts four to seven days.
Proper poultry handling, preparation, and cooking can help prevent foodborne illness. Raw poultry should be kept separate from other foods; it should always be thawed before cooking to avoid undercooking. Cook poultry to 165 degrees F. Always wash your hands after handling poultry and thoroughly clean utensils and surfaces after preparing poultry.