Despite increased regulatory efforts and industry interventions, foodborne Salmonella outbreaks linked to chicken remain a significant public health threat in the U.S. In a new study, researchers from the U.S. Centers for Disease Control and Prevention (CDC) and the U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) sought to characterize trends in chicken-associated salmonellosis outbreaks over a 25-year period.

The study was published in the Journal of Food Protection.

Changing Chicken Consumption and Production

In the U.S., chicken production has changed and consumption has increased significantly in recent decades. According to the study, Americans’ chicken consumption more than doubled from 1970 (22.4 pounds per person per year on average) to 2019 (54.6 pounds).

Moreover, the majority of broilers were sold to consumers as whole birds until the early 1980s. As of 2023, most broilers are sold to consumers as processed (52 percent) or cut up raw chicken parts (39 percent), per the study.

Trends in Chicken-Associated Salmonellosis: Product Types and Serotypes of Concern

In this context, the researchers analyzed data from CDC’s Foodborne Disease Outbreak Surveillance System (FDOSS) for their study. Between 1998 and 2022, a total of 366 salmonellosis outbreaks attributed to chicken were reported, resulting in 10,344 illnesses, 1,426 hospitalizations, and 12 deaths. Notably, the annual number of outbreaks and associated illnesses did not change significantly throughout the reporting period.

Chicken parts were the most frequently implicated product type, accounting for 68.6 percent of outbreaks and 53.8 percent of illnesses among outbreaks with identifiable product types. Outbreaks linked to chicken parts occurred 5.6 times more often than expected based on sales volume, underscoring the disproportionate risk associated with this category. Not ready-to-eat (NRTE) chicken products, while less frequently implicated, were responsible for the highest proportion of deaths (42.9 percent) and were most often associated with product recalls.

Half of all outbreaks involved Salmonella serotypes of concern—Enteritidis, Infantis, Blockley, Typhimurium, and Braenderup—with Enteritidis alone responsible for more than one-third of outbreaks and illnesses. Multistate outbreaks comprised 13.4 percent of cases, and 30 percent of outbreaks occurred in restaurants, while 25 percent occurred in homes, highlighting the need for improved food safety education among both industry and consumers.

Although USDA-FSIS FSIS data show a decline in Salmonella prevalence in raw poultry products over time—a success of FSIS’ current Salmonella verification sampling program—this has not translated into fewer outbreaks.

Multi-Layered Prevention Strategies Needed

The findings suggest that multi-layered prevention strategies are essential. Vaccinating breeder hens has shown promise in reducing Salmonella prevalence throughout the production chain, particularly for serotypes responsible for the majority of outbreaks. Enhanced surveillance technologies, such as CRISPR-SeroSeq and rapid polymerase chain reaction (PCR) quantification, can further support vaccine development and outbreak prevention.

To meet public health goals—such as those outlined in the U.S. Healthy People 2030 initiative, which aims for less than 11.1 cases of salmonellosis per 100,000 population, requiring a 25 percent reduction—the researchers stress that targeted interventions, especially those focused on raw chicken parts, are urgently needed. These include upstream controls like vaccination, midstream interventions during processing, and downstream education for safe handling and cooking. Continued research into Salmonella serotype virulence and resistance will be vital to inform future prevention strategies.

Scrapped USDA-FSIS Regulatory Efforts to Reduce Salmonellosis Attributable to Poultry

In April 2025, the Trump Administration withdrew USDA-FSIS’ proposed regulatory framework for Salmonella in raw poultry, which was published after years of consideration, including engagement with scientific advisory committees and stakeholder consultations. The framework would have set an enforceable final product standard for the pathogen at certain levels—determining it to be an “adulterant”—with a focus on five serotypes of public health significance. The framework would have also required Salmonella testing and monitoring in facilities.

A recent USDA-FSIS regulatory effort that still stands, however, is the April 2024 determination declaring Salmonella an adulterant in raw, breaded and stuffed, NRTE chicken products at levels exceeding 1 colony forming unit per gram (CFU/g).

The current presidential nominee for USDA Under Secretary for Food Safety, Mindy Brashears, Ph.D., recently said that Salmonella would be a top priority should she be confirmed for the position.