The Canadian Food Inspection Agency and Health Canada are investigating the outbreak of Salmonella infections in several provinces, including British Columbia, Alberta, Manitoba, and New Brunswick.
On December 21, 2018, there are 22 confirmed cases of salmonella, five of whom were hospitalized and one was dead.
Individuals became ill April 2017 and mid-November 2018 and bUntil now, due to the results of the study, the outbreak of the disease is probably associated with exposure to turkey and raw cannabis products.
Public Health Agency Canada does not recommend that consumers avoid eating properly cooked turkeys or chicken products, nor advise retailers to stop selling raw turkeys and raw chicken products.
Canadians throughout the country are always reminded to treat raw turkey and raw chicken carefully and cook it thoroughly to avoid food-borne illnesses such as Salmonella.
Symptoms of Salmonella infection typically begin six to 72 hours after exposure to the contaminated product and may include fever, chills, diarrhea, cramps, vomiting and nausea.
Most people affected by the infection recover completely after a few days according to the health authorities, even though people may be infectious for up to several weeks.
Children, children, seniors, and people with impaired immune systems are most at risk of serious illnesses associated with Salmonella infections.
It is hard to know whether a product is contaminated with salmonella because you cannot see, smell or taste it.
To reduce the risk of Salmonella, the public health authorities provide the following food safety tips:
- Wash your hands with soap and warm water for at least 20 seconds before and after handling fresh produce.
- Cut Out All Destroyed or Damaged Areas of Fresh Products, as harmful bacteria can thrive in these areas.
- Wash fresh products thoroughly in fresh, cool, running water, even if you are going to hatch them.
- Do not soak fresh products in the water tank.
- Clean the cleaner with brushed items such as cucumbers, oranges, melons, potatoes and carrots.
- Use one cutting board for production and separate raw meat, poultry, fish and crustaceans.
- Place the peeled or cut fruit and vegetables on a separate clean plate.
- Use towels by wiping kitchen surfaces or changing dishes daily.
- Clean the worktops, cutting boards and dishes before and after food.