Food scare: Salmonella outbreak affecting chicken farms

After cattle, goats, pigs and sheep, the spate of illnesses is now affecting the country’s poultry farms. A salmonella outbreak is now affecting chicken farms around the island. The Ministry of Agroindustry has had to slaughter 35,000 chickens and destroy 21,000 eggs at the Animal Production Division in Reduit.

Since the beginning of August, over 50,000 chicks have left the Animal Production Division (APD) of the ministry to land in around 160 poultry farms across the island. The Minister of Agroindustry, Mahen Seeruttun, states that slaughtering is the only solution to prevent the spread of the salmonella bacteria. It should be noted that 65,000 chickens are consumed daily in Mauritius. Currently, the Ministry of Agroindustry is trying to determine the number of chicks infected and who have been killed by this disease. The figure should be available by the end of this week. Large poultry farms have not been impacted by the outbreak.

Salmonella can affect humans. Children are at the highest risk of contracting salmonella infection. Young children, older adults, and people with weakened immune systems are the most likely to have severe infections. Dr Farad Peerally explains that if a person consumes infected chicken, and subsequently develops an infection, the person can have symptoms such fever, nausea, pain, weakness. 

“The symptoms are the same for food poisoning and gastroenteritis. It is quite difficult to differentiate but the treatment given is the same in both cases. However, if all members of the same family have the symptoms at the same time, it can be found that it comes from the bacteria. People having these symptoms should seek medical help as soon as possible. It can be dangerous for people who have existing health complications like cardiac diseases. The infection can be at its most severe for three to five days.” The doctor advises people to refrain from eating fast foods like grilled chicken and kebabs.

Nutritionist advice

Nutritionist Divya Poorun explains that salmonella is a type of bacteria that causes food poisoning and it can affect human health around three to four hours after consumption. “Usually, bacteria die at a certain temperature. So, it is important to cook the chicken at above 70ºC. The best and safe way is to cook at home and refrain from eating outside. Even when heating chicken in the microwave, use high temperatures and the maximum power setting.”

She further explains that hygiene in the kitchen is highly recommended in order to prevent from being infected from the bacteria. “When cooking chicken at home, avoid using the same chopping board to cut chicken and other ingredients. Similarly, avoid using the same utensils for uncooked chicken and cooked chicken. While making grilled chicken at home, be cautious. Let the chicken cooked well inside. Avoid putting the chicken in the marinade utensil after it has been grilled.”

The nutritionist advises people who are hesitant to eat chicken to try substitutes which are full in proteins like lentils, milk products, Tofu, soya products, Quinoa. You can also get a wide range of vegetarian food in supermarkets, which can be cooked in the same way as meat.