Food Safety Alert: Salmonella Enteritidis Detected in Poultry Products
On November 21, 2025, a significant food safety incident was reported involving the detection of Salmonella Enteritidis in poultry and poultry products originating from Poland. This bio-contaminant poses a serious health risk to consumers, as it can lead to foodborne illness if ingested.
The presence of Salmonella Enteritidis is particularly concerning due to its ability to cause severe gastrointestinal distress, including symptoms such as diarrhea, fever, and abdominal cramps. Vulnerable populations, including young children, the elderly, and individuals with weakened immune systems, are at a higher risk for severe complications from this pathogen.
The State Veterinary and Food Administration has classified this incident under the control category, emphasizing the need for immediate action to prevent further distribution and consumption of the affected products. Consumers are advised to check their poultry products and ensure they are sourced from safe and reliable suppliers.
Proper cooking and handling of poultry are crucial in mitigating the risk of Salmonella infection. It is recommended to cook poultry to an internal temperature of at least 165°F (75°C) and to practice good hygiene in the kitchen, including washing hands and surfaces thoroughly after handling raw poultry.
Stay informed and prioritize food safety to protect yourself and your loved ones from potential health hazards associated with contaminated food products.