54 Canadians sickened by Salmonella outbreak linked to raw breaded chicken
A Salmonella outbreak that has sickened dozens of people in 10 provinces has been linked back to frozen raw breaded chicken products.
As of January 25, 2019, an active national outbreak investigation linked to raw chicken, including frozen raw breaded chicken products, has caused 54 cases of Salmonella in BC, Alberta, Saskatchewan, Manitoba, Ontario, Quebec, New Brunswick, Nova Scotia, Prince Edward Island, and Newfoundland and Labrador.
A recall has been issued for Crisp & Delicious Chicken Breast Nuggets (1.6kg) with a best before date of July 19, 2019 (UPC – 0 69299 11703 5), which is linked to the outbreak.
Salmonella outbreakCanadian Food Inspection Agency
This product was sold in BC, Manitoba, Ontario, Quebec, and may have been distributed in other provinces or territories. The product recall associated with the outbreak was issued January 25, 2019.
Canadians who have this product are advised not to consume the recalled product, and retailers and restaurants are advised to not sell or serve the recalled product.
None of the ill individuals have been hospitalized due to the outbreak and no deaths have been reported.
Symptoms of a Salmonella infection typically start six to 72 hours after exposure to a contaminated product, and can include fever, chills, diarrhea, cramps, vomiting and nausea.
Most people who become ill from an infection will fully recover in a few days, according to health officials, although individuals can be infectious for up to several weeks.
Infants, children, seniors and people with weakened immune systems are most at risk for serious illnesses related to Salmonella infections.
It is difficult to know if a product is contaminated with Salmonella because you can’t see, smell or taste it.
To lessen the risk of Salmonella, the following food safety tips are offered by public health officials:
Wash your hands with soap and warm water for at least 20 seconds before and after handling fresh produce.
Cut away any bruised or damaged areas on fresh produce, since harmful bacteria can thrive in these areas.
Wash fresh produce thoroughly under fresh, cool, running water, even if you plan to peel them.
Don’t soak fresh produce in a sink full of water.
Use a clean produce brush to scrub items that have firm surfaces like cucumbers, oranges, melons, potatoes, carrots.
Use one cutting board for produce, and a separate one for raw meat, poultry, fish and seafood.
Place peeled or cut fruits and vegetables on a separate clean plate.
Use paper towels to wipe kitchen surfaces, or change dishcloths daily.
Sanitize countertops, cutting boards and utensils before and after preparing food.