Multistate Outbreak of Salmonella Infections Linked to Raw Turkey Products — United States, 2017–2019

Rashida Hassan, MSPH; Sean Buuck, MPH; Douglas Noveroske, MPH; Carlota Medus, PhD; Alida Sorenson, MPH; Jessica Laurent; David Rotstein, DVM; Linda Schlater, DVM; Jennifer Freiman, MPH; Aphrodite Douris, MS; Mustafa Simmons, PhD; Danielle Donovan, MS; Justin Henderson, MPH; Mackenzie Tewell, MPH; Kaitlyn Snyder, MPH; Oluwakemi Oni, MPH; Diana Von Stein, MPH; Kossia Dassie, MPH; Molly Leeper, MPH; Azizat Adediran; Natasha Dowell, MPH; Laura Gieraltowski, PhD; Colin Basler, DVM


Morbidity and Mortality Weekly Report. 2019;68(41):1045-1049. 

In This Article

Abstract and Introduction


During 2018–2019, CDC, local and state public health partners, the U.S. Department of Agriculture (USDA), and the Food and Drug Administration (FDA) investigated a multistate outbreak of 356 Salmonella Reading infections from 42 states and the District of Columbia (DC) linked to turkey. The outbreak strain was isolated from raw turkey products, raw turkey pet food, and live turkeys. In July 2018, CDC and USDA's Food Safety and Inspection Service (FSIS) shared outbreak investigation results with representatives from the U.S. turkey industry, engaging with an industry group rather than a specific company for the first time during an outbreak, and CDC issued a public investigation notice. During the investigation, four recalls of turkey products were issued. Evidence suggested that the outbreak strain of Salmonella was widespread in the turkey industry, and therefore, interventions should target all parts of the supply chain, including slaughter and processing facilities and upstream farm sources.