OTTAWA, Aug. 25, 2012 /CNW/ -
Why you should take note
An investigation by provincial and federal health authorities into an
outbreak of illness caused by Salmonella Braenderup has led to a recall of certain Daniella brand mangoes (http://www.inspection.gc.ca/english/corpaffr/recarapp/2012/20120824ce.shtml)
sold between July 12 and August 14, 2012, due to possible contamination
The Canadian Food Inspection Agency, which is monitoring the
effectiveness of the recall, reports that these mangoes may have been
distributed to British Columbia, Alberta, Saskatchewan, Manitoba,
Northwest Territories, Nunavut and Yukon.
Table 1, below, shows where and how many illnesses have been reported to
date. The Public Health Agency of Canada will update this table weekly
during the course of the investigation.
Table 1. Location and number of Salmonella Braenderup infections as of Aug 22, 2012
What you should do
Check to see if you have any of the recalled mangoes in your home. If
you have mangoes, but aren't certain if they are part of the recall,
check with the store where they were purchased.
If you have the product, do not eat it. Secure it in a plastic bag and
throw it out. Then wash your hands thoroughly in warm soapy water.
Everyone can protect themselves against Salmonella infections by taking proper precautions (phac-aspc.gc.ca/fs-sa/fst-csa-eng.php) when handling and preparing
Symptoms of a Salmonella infection
Salmonella infections, known as salmonellosis, are generally caused by eating
contaminated food or water, or coming into direct contact with someone
who is sick. Pets such as dogs, cats, amphibians and reptiles and their
food can also carry Salmonella bacteria.
Symptoms of salmonellosis often include:
sudden onset of fever
Who is most at risk?
Anyone can become sick from salmonellosis, but young children, seniors
and those with weakened immune systems are at higher risk of serious
illness Most people who become ill from salmonellosis will recover
fully after a few days.
It's possible for some people to be infected with the bacteria and not
get sick or show any symptoms, but still be able to spread the
infection to others. Take proper precautions (phac-aspc.gc.ca/fs-sa/fst-csa-eng.php) when handling and preparing
foods so that you don't inadvertently make someone else sick,
especially if you are preparing food for someone at high risk.
How to protect yourself
Do not eat any products listed in the recall (http://www.inspection.gc.ca/english/corpaffr/recarapp/2012/20120824e.shtml
Always take proper precautions (phac-aspc.gc.ca/fs-sa/fst-csa-eng.php) when handling and preparing
foods. Wash your hands thoroughly after feeding or handling pets.
Anyone who is or has been in close contact with someone who might be
infected with Salmonella should:
wash their hands thoroughly and regularly
use separate towels for the sick
wash their clothes in hot water, and
clean bathroom taps, toilets, and doorknobs at least once a day with an
Generally the disease will run its course in four to seven days.
Treatment for those infected with Salmonella should include drinking plenty of liquids to replace body fluids lost
through diarrhea and vomiting.
You may wish to check with your doctor if you believe you have a Salmonella infection and you
are 65 years or older
have a weakened immune system
experience severe symptoms
experience symptoms lasting longer than seven days.
General food safety
Everyone should practice these general food safety precautions at all
The Canadian Food Inspection Agency's recall notice
Health Canada's information on handling and preparing fresh produce
The Government of Canada food safety web portal (foodsafety.gc.ca)
The Public Health Agency of Canada's Anatomy of a Foodborne Illness Outbreak (phac-aspc.gc.ca/fs-sa/anato-eng.php)
SOURCE: PUBLIC HEALTH AGENCY OF CANADA
For further information:
Public Health Agency of Canada