Study shows drop in Salmonella cases after Canadian chicken policy change

A recent study published in Epidemiology and Infection has revealed that a 2019 Canadian policy targeting Salmonella contamination in frozen breaded chicken products has significantly reduced the prevalence of the bacteria and human salmonellosis cases. Researchers estimate that the intervention led to a 23 percent decrease in Salmonella infections nationwide.

The Canadian Food Inspection Agency (CFIA) policy required manufacturers to adopt control measures to reduce Salmonella to undetectable levels in certain raw frozen breaded chicken products. These measures included cooking the chicken fully during processing, implementing rigorous testing, or holding products until negative test results were confirmed. By October 2019, the policy was fully implemented, marking a pivotal shift in food safety standards.

Sharp decline in contamination and illness
The study analyzed data from the National Enteric Surveillance Program and FoodNet Canada, comparing Salmonella prevalence in frozen breaded chicken products before and after the policy’s implementation. The contamination rate dropped from 28 percent to just 2.9 percent, while human cases of salmonellosis linked to these products also declined significantly.

Researchers estimated that frozen breaded chicken products accounted for 26 percent of all Salmonella infections before the intervention. This highlights the critical role these products played in the nation’s Salmonella burden prior to the CFIA’s mandate.

Addressing a longstanding risk
Between 2017 and 2019, raw frozen breaded chicken products were linked to 16 outbreaks of Salmonella, resulting in 285 confirmed cases. The partially fried, raw nature of these products made them especially risky, as consumers often mistook them for precooked items requiring only reheating. Studies showed that nearly 35 percent of Canadians incorrectly believed these products were fully cooked.

The new CFIA requirement aimed to eliminate this confusion by ensuring certain products were either cooked during processing or tested rigorously to be free of Salmonella. Researchers emphasized that these changes addressed a major public health concern and likely contributed to the observed reduction in infections.

Policy impact and future considerations
While the study attributed the majority of the decline in salmonellosis cases to the CFIA’s policy, it acknowledged potential contributions from other interventions, such as consumer education campaigns and improved labeling. However, these efforts alone were not sufficient to prevent outbreaks before the 2019 policy change.

Some frozen breaded chicken products, such as whole-muscle varieties and stuffed items like chicken cordon bleu, remain outside the policy’s scope. These products continue to pose a potential risk, emphasizing the need for vigilance among consumers and food safety regulators.

Broader implications
The study’s findings demonstrate the effectiveness of targeted regulatory actions in reducing foodborne illnesses. The 23 percent decline in salmonellosis cases provides a compelling case for similar interventions in other high-risk food categories.

Researchers noted that the reduction in Salmonella prevalence not only improved public health but also reduced healthcare costs associated with treating foodborne illnesses. The study’s authors advocate for continued monitoring and evaluation to ensure the long-term success of the policy.

As foodborne pathogens remain a significant public health challenge, Canada’s experience with this policy offers valuable lessons for other countries seeking to strengthen food safety measures.

The full study can be found here.

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