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CDC Updates Salmonella Investigation Linked to Backyard Poultry
A CDC investigation involving backyard poultry highlights practical steps for safer egg handling, cleaner coop routines and better protection for young children.
The Centers for Disease Control and Prevention’s current investigation notice has been updated after Salmonella illnesses linked to backyard poultry were reported across 44 states and one U.S. territory. The notice covers eight multistate outbreaks and lists 814 illnesses, 201 hospitalizations and one death. About a quarter of the people who became sick were children younger than 5, while the largest outbreak included an unusually high number of people reporting contact with ducks.
The warning is relevant beyond the coop. Chickens, ducks and other backyard poultry can carry Salmonella even when they look healthy and clean. The bacteria can spread from birds to eggs, feed containers, shoes, bedding, cages and other surfaces, then reach the kitchen through hands or equipment. The CDC’s practical message is straightforward: treat the flock and its surroundings as a potential source of contamination, and create a clear barrier between outdoor poultry care and food preparation.
A safer egg routine starts before cooking
For households collecting eggs, a consistent routine reduces the chance of bringing germs into the home:
- Wash your hands immediately. Use soap and running water after touching birds, eggs or anything in the area where the flock lives and roams. Wash again before preparing food, eating or touching kitchen equipment.
- Collect eggs often and inspect them. Eggs left in the nest can become dirty or break. Discard cracked eggs because bacteria on the shell can enter more easily through the crack. If an egg has dirt or debris on the shell, the CDC advises careful dry cleaning with fine sandpaper, a brush or a cloth rather than washing it.
- Keep eggs cold. Refrigerate collected eggs to keep them fresh and slow the growth of germs. Store them in a clean carton or container and keep them away from ready-to-eat foods and ingredients that will not be cooked.
- Cook egg dishes thoroughly. Cook eggs until both the white and yolk are firm. Egg dishes should reach an internal temperature of 160°F, or about 71°C, measured with a food thermometer. This is especially important for foods such as scrambled eggs, quiche, custard and baked dishes that may contain a large amount of egg.
Keep the coop out of the kitchen
Handwashing is only one part of the control. The CDC recommends keeping the flock and its supplies outside the home. That includes feed containers, cleaning tools and the shoes worn in the coop. A dedicated pair of boots or shoes can help prevent contaminated material from being tracked across floors, but it should stay outdoors and be cleaned outside the house. Do not eat or drink around backyard poultry, and do not kiss or snuggle birds before preparing food.
Children younger than 5 should not handle chicks, ducklings or other backyard poultry, and they should not spend time in areas where the birds live or roam. Older children should be supervised and taught to wash their hands properly afterward. Young children are more likely to develop severe illness from Salmonella, so keeping them away from the flock is a useful household rule rather than a matter of personal preference.
Know when illness needs medical advice
Salmonella symptoms can include diarrhoea, fever and stomach cramps, usually beginning between six hours and six days after exposure. Most people recover within four to seven days, but children under 5, adults 65 and older and people with weakened immune systems face a higher risk of severe illness. The CDC advises contacting a healthcare provider promptly for bloody diarrhoea, diarrhoea lasting more than two days, fever above 102°F, repeated vomiting or signs of dehydration such as very little urination, dry mouth or dizziness when standing.
The investigation remains open, so backyard poultry owners should continue following the precautions rather than relying on the appearance of a bird or egg as a safety check. A simple sequence—care for the flock outdoors, wash hands, keep eggs refrigerated, discard cracked shells and cook egg dishes to 160°F—turns the CDC’s latest alert into a practical kitchen routine. The CDC media alert provides additional background on the outbreaks and the steps recommended for households and businesses.