Ninety-two people in 29 states -- including New York and New Jersey -- have been infected by a multidrug-resistant form of Salmonella linked to raw chicken products.
Twenty-one people have been hospitalized but no deaths have been reported, according to the CDC.
Ten cases have been reported in New York and Nine cases have been reported in New Jersey.
Epidemiologic and laboratory evidence indicates that many types of raw chicken products from a variety of sources are contaminated with Salmonella Infantis and are making people sick.
In interviews with the CDC, sickened people report eating different types and brands of chicken products purchased from many different locations.
The outbreak strain has been identified in samples taken from raw chicken pet food, raw chicken products and live chickens.
Antibiotic resistance testing conducted by CDC on Salmonella bacteria isolated from sickened people shows that the outbreak strain is resistant to multiple antibiotics.
The outbreak strain of Salmonella Infantis is present in live chickens and in many types of raw chicken products, indicating it might be widespread in the chicken industry. CDC and USDA-FSIS have shared this information with representatives from the chicken industry and asked about steps that they may be taking to reduce Salmonella contamination.
Most people infected with Salmonella develop diarrhea, fever and stomach cramps 12 to 72 hours after being exposed to the bacteria.
The illness usually lasts 4 to 7 days, and most people recover without treatment.
In some people, the diarrhea may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other places in the body.
CDC advises consumers to follow these steps to help prevent Salmonella infection from raw chicken:
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