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Public health alert: More onions recalled Canada-wide due to Salmonella



The BC Centre for Disease Control (BCCDC) says that salmonella infection causes symptoms including diarrhea, fever and abdominal cramps that develop six to 72 hours after exposure, and usually lasts four to seven days.

Earlier this month, the Public Health Agency of Canada (PHAC) warned the residents that red onions imported from the U.S. are likely behind an ongoing salmonella outbreak in B.C. and four other provinces.

Now, CIFA has updated its list of recalled products to include red, yellow, white, and sweet yellow onions by Thomson International Inc. due to possible salmonella contamination.

Further, additional provinces and territories have been identified in the distribution of the product, including: Alberta, British Columbia, Manitoba, Northwest Territories, Ontario, Possibly National, Quebec, Saskatchewan, and the Yukon.

Consumers should not consume the recalled products described below or foods containing these raw onions. Retailers, distributors, manufacturers, and food service establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes should not serve, use, or sell the recalled products.

The CFIA will continue its investigation into other possible importers and additional recalls may follow.

The BC Centre for Disease Control (BCCDC) says that salmonella infection causes symptoms including diarrhea, fever and abdominal cramps that develop six to 72 hours after exposure, and usually lasts four to seven days.

Most people recover without treatment, according to the agency, however, children younger than five and adults over 65, as well as those with weakened immune systems, are more likely to have a severe illness.

The BCCDC says that anyone experiencing symptoms should contact their health care provider.

Salmonella bacteria are found naturally in the intestines of animals, reptiles and birds, according to PHAC, and are most often transmitted to people when they eat contaminated foods.

Typically, those contaminated foods come from animals sources such as poultry, beef, milk or eggs, however, they can also include fruits, vegetables and herbs.