The Canadian Food Inspection Agency and Canada's Ministry of Health are investigating an outbreak of Salmonella infections in several provinces, including British Columbia, Alberta, Manitobaand New Brunswick.
As of December 21, 2018, there are 22 confirmed cases of Salmonella leaving five individuals hospitalized and one individual killed.
Subjects were April 2017 and mid-November 2018 and bBased on research findings to date, the outbreak of the disease is probably linked to exposure to raw turkey and raw chicken products.
The Public Health Agency of the Canada is not advising consumers to avoid eating properly cooked turkey or chicken products, nor advising retailers to stop selling raw turkey and raw chicken products.
Canadians across the country are forever reminded to handle raw turkey meat and raw chicken carefully, and cook it thoroughly to avoid food-related illnesses, such as Salmonella.
Symptoms of a Salmonella infection usually begin six to 72 hours after exposure to a contaminated product and may include fever, chills, diarrhea, cramps, vomiting, and nausea.
Most people who get sick with an infection will recover completely within a few days, according to health authorities, though individuals may be infectious for several weeks.
Babies, children, the elderly, and people with weakened immune systems are at increased risk for serious diseases related to Salmonella infections.
It is difficult to know if a product is contaminated with Salmonella because you can not see, smell or taste it.
To reduce the risk of Salmonella, the following food safety tips are offered by public health authorities:
- Wash hands with soap and warm water for at least 20 seconds before and after handling fresh produce.
- Cut any damaged or damaged areas into fresh produce, since harmful bacteria can thrive in these areas.
- Thoroughly wash fresh produce in fresh, cool running water, even if you want to peel it.
- Do not soak fresh produce in a sink filled with water.
- Use a clean brush to rub items that have firm surfaces like cucumbers, oranges, melons, potatoes, and carrots.
- Use a board to produce, and a separate one for raw meat, poultry, fish and seafood.
- Place peeled or cut fruits and vegetables in a separate clean dish.
- Use paper towels to clean the kitchen surfaces or change the cloths daily.
- Sanitize countertops, cutting boards and utensils before and after preparing the food.