Outbreaks of Salmonella illness associated with frozen raw breaded chicken products in Canada, 2015–2019

Frozen raw breaded chicken products (FRBCP) have been identified as a risk factor for Salmonella infection in Canada. In 2017, Canada implemented whole genome sequencing (WGS) for clinical and non-clinical Salmonella isolates, which increased understanding of the relatedness of Salmonella isolates,...

Descripción completa

Detalles Bibliográficos
Autores principales: Morton, V. K., Kearney, A., Coleman, S., Viswanathan, M., Chau, K., Orr, A., Hexemer, A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2019
Materias:
From the Field
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6805751/
https://www.ncbi.nlm.nih.gov/pubmed/31436145
http://dx.doi.org/10.1017/S0950268819001432
Descripción
Sumario:Frozen raw breaded chicken products (FRBCP) have been identified as a risk factor for Salmonella infection in Canada. In 2017, Canada implemented whole genome sequencing (WGS) for clinical and non-clinical Salmonella isolates, which increased understanding of the relatedness of Salmonella isolates, resulting in an increased number of Salmonella outbreak investigations. A total of 18 outbreaks and 584 laboratory-confirmed cases have been associated with FRBCP or chicken since 2017. The introduction of WGS provided the evidence needed to support a new requirement to control the risk of Salmonella in FRBCP produced for retail sale.

Ejemplares similares