OTTAWA, June 26, 2017 /CNW/ -
Why you should take note?
The Public Health Agency of Canada is collaborating with provincial public health partners, the Canadian Food Inspection Agency, and Health Canada to investigate an outbreak of Salmonella Enteritidis infections in four provinces with cases of human illness linked to frozen raw breaded chicken products.
Salmonella is commonly found in raw chicken and frozen raw breaded chicken products. The risk to Canadians is low and illnesses can be avoided if safe food handling, preparation and cooking practices are followed when preparing these types of food products. This outbreak is a reminder that frozen raw breaded chicken products contain raw poultry and should be handled and prepared no differently from other raw poultry products. Follow cooking instructions carefully and verify the internal temperature after cooking, as recommended, before consuming these products. Frozen raw breaded chicken products must be cooked to a safe internal temperature of at least 74°C (165°F) to ensure they are safe to eat.
Currently, there are seven cases of Salmonella illness in four provinces: British Columbia (1), Alberta (4), Ontario (1) and New Brunswick (1). Two people have been hospitalized. No deaths have been reported. Individuals became sick between April and May of this year. The majority of cases (71%) are male. The average age of cases is 26 years.
Based on the investigation findings to date, exposure to frozen raw breaded chicken products has been identified as a source of illness. The outbreak investigation is active, and the public health notice will be updated on a regular basis as the investigation evolves.
Who is most at risk?
Anyone can become sick with a Salmonella infection, but infants, children, seniors and those with weakened immune systems are at higher risk of serious illness because their immune systems are more fragile than healthy individuals.
Most people who become ill from a Salmonella infection will recover fully after a few days. It is 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.
What you should do to protect your health?
While frozen raw breaded chicken products may appear to be pre-cooked or browned, they contain raw chicken and should be handled and prepared no differently from other raw poultry products. If you are preparing frozen raw breaded chicken products, such as nuggets, strips or burgers, the following precautions should be taken to protect your health:
- Do not eat raw or undercooked frozen breaded chicken products. Cook all frozen breaded products to an internal temperature of at least 74°C (165°F) to ensure they are safe to eat.
- Because of uneven heating, microwave cooking of frozen raw breaded poultry products including chicken nuggets, strips or burgers is not recommended. Always follow package cooking instructions, including products labelled Uncooked, Cook and Serve, Ready to Cook, and Oven Ready.
- Wash your hands thoroughly with soap and warm water before and after handling frozen raw breaded chicken products.
- Use a separate plate, cutting board and utensils when handling frozen raw breaded chicken products to prevent the spread of harmful bacteria.
- Use a digital food thermometer to verify that frozen raw breaded chicken products have reached at least 74°C (165°F). Insert the digital food thermometer through the side of the product, all the way to the middle. Oven-safe meat thermometers that are designed for testing whole poultry and roasts during cooking are not suitable for testing nuggets, strips or burgers.
What are the symptoms?
Symptoms of a Salmonella infection, called salmonellosis, typically start 6 to 72 hours after exposure to Salmonella bacteria from an infected animal or contaminated product.
- abdominal cramps
These symptoms usually last for four to seven days. In healthy people, salmonellosis often clears up without treatment. In some cases, severe illness and hospitalization may occur. People who are infected with Salmonella bacteria can be infectious from several days to several weeks. People who experience symptoms, or who have underlying medical conditions, should contact their health care providers if they suspect they have a Salmonella infection.
What is the Government of Canada doing?
The Government of Canada is committed to food safety. The Public Health Agency of Canada is leading the human health investigation of this outbreak and is in regular contact with its federal and provincial partners to monitor and take collaborative steps to address the outbreak.
Health Canada provides food-related health risk assessments to determine whether the presence of a certain substance or microorganism poses a health risk to consumers.
The Canadian Food Inspection Agency conducts food safety investigations into the possible food source of an outbreak.
The Government of Canada will continue to update Canadians as new information related to this investigation becomes available.
- Salmonella Fact Sheet
- Poultry Safety Fact Sheet
- General Food Safety Tips
- Recalls and safety alerts mobile application
SOURCE Health Canada
For further information: Media Contact : Public Health Agency of Canada, Media Relations, (613) 957-2983; Public Inquiries, Call toll-free: 1-866-225-0709, Email: firstname.lastname@example.org