63 people became sick until the outbreak of salmonella in 6 provinces



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Canadian health officials are warning the public about an outbreak of salmonella that has affected dozens of people in several provinces.

To date, 63 diseases have been reported in six provinces: BC, Alberta, Saskatchewan, Manitoba, Ontario and Quebec.

The ages of those affected range from one to 87, according to the Public Health Agency of Canada. A total of 18 people were hospitalized.

Two deaths were reported, however, it was not determined whether Salmonella was a contributing cause.

The source of the outbreak was not identified.

"Outbreak investigators are gathering information on possible sources. The outbreak appears to be underway as the diseases continue to be reported, "the agency said in a public health bulletin.

Anyone can get sick from a salmonella infection, but babies, children, the elderly, and people with weakened immune systems are at greater risk of serious illness because their immune systems are fragile.

"Most people who get sick from a Salmonella the infection will recover completely after a few days. It is possible that some people are infected with the bacteria and do not become ill or have symptoms, but still can spread the infection to others, "warns the bulletin.

In January, an outbreak of salmonella that affected dozens of people in 10 provinces was linked to raw chicken products, particularly breaded chicken nuggets.

To reduce the risk of contracting salmonella, the following food safety tips are offered by public health authorities:

  • Wash your 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 product brush to scrub items that have firm surfaces like cucumbers, oranges, melons, potatoes, carrots.
  • Use one board to produce and another separate 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 dishcloths daily.
  • Sanitize countertops, cutting boards and utensils before and after preparing the food.

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