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Updated: Jan 20, 2026

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
Published on: January 31, 2025
Outbreaks of Salmonella illness associated with frozen raw breaded chicken products in Canada, 2015-2019
V K Morton1, A Kearney2, S Coleman3
1Centre for Foodborne Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph ON, Canada.
Abstract:
Frozen raw breaded chicken products (FRBCP) have been identified as a risk factor for Salmonella infection in Canada. In 2017, Canada implemented whole genome sequencing (WGS) for clinical and non-clinical Salmonella isolates, which increased understanding of the relatedness of Salmonella isolates, resulting in an increased number of Salmonella outbreak investigations. A total of 18 outbreaks and 584 laboratory-confirmed cases have been associated with FRBCP or chicken since 2017. The introduction of WGS provided the evidence needed to support a new requirement to control the risk of Salmonella in FRBCP produced for retail sale.
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