USA – Last year, the Food & Drug Administration (FDA) initiated a new set of regulations to reduce Salmonella Enteritidis levels in eggs, while the US Department of Agriculture (USDA) also launched a regulation to control all Salmonellae in poultry meat.

Salmonella are found everywhere, but most often in raw Page 2 Salmonella Fact Sheet meats, uncooked eggs, “raw” (unpasteurized) milk and cheese. Animals, such as turtles, frogs, lizards, baby chickens, ducks, dogs, and cats, can also carry Salmonella.

Investigation of the Outbreaks Epidemiologic and laboratory evidence showed that contact with backyard poultry (such as chicks and ducklings) was the likely source of these outbreaks.

Salmonella is spread by the fecal-oral route and can be transmitted by • food and water, • by direct animal contact, and • rarely from person-to-person. An estimated 94% of salmonellosis is transmitted by food. Humans usually become infected by eating foods contaminated with feces from an infected animal.

In Japan, Salmonella-related foodborne diseases have decreased during 2000-2010; however, it still ranks as one of the top three bacterial agents causing foodborne disease. Enteritidis in Japan have been mainly attributed to the consumption of foods associated with contaminated eggs [1].

Washing raw chicken before cooking it can increase your risk of food poisoning from campylobacter bacteria. Splashing water from washing chicken under a tap can spread the bacteria onto hands, work surfaces, clothing and cooking equipment. Most cases of campylobacter infection come from poultry.

Significantly decrease your risk by preparing foods that will not be cooked, such as vegetables and salads, BEFORE handling and preparing raw meat and poultry. Of the participants who washed their raw poultry, 60 percent had bacteria in their sink after washing or rinsing the poultry.