Estimated reduction in human salmonellosis incidence in Canada from a new government requirement to reduce Salmonella in frozen breaded chicken products.

Abstract

Nontyphoidal Salmonella enterica infections are a leading cause of enteric disease in Canada, most commonly associated with foodborne exposures. Raw frozen breaded chicken products (FBCP) have been implicated in 16 Salmonella outbreaks between 2017 and 2019. This study quantified the impact of the 1 April 2019 requirement by the Canadian Food Inspection Agency (CFIA) for manufacturers to reduce Salmonella in raw FBCP. An intervention study approach utilizing the pre-post intervention data with a comparison group methodology was used to: (1) estimate the reduction in FBCP Salmonella prevalence using retail meat FoodNet Canada data; (2) estimate the reduction in the human salmonellosis incidence rate using data from the Canadian National Enteric Surveillance Program; and (3) estimate the proportion of reported cases attributed to FBCP if the human exposure to Salmonella through FBCP was completely eliminated. The FBCP Salmonella prevalence decreased from 28% observed before 1 April 2019 to 2.9% after the requirement implementation. The CFIA requirement was estimated to reduce the human salmonellosis incidence rate by 23%. An estimated 26% of cases during the pre-intervention period can be attributed to FBCP. The CFIA requirement was successful at significantly reducing Salmonella prevalence in retail FBCP, and at reducing salmonellosis burden.