Canadians are being reminded to take proper food-handling precautions after 44 cases of salmonella have been linked to frozen raw breaded chicken products in four different provinces.
The Public Health Agency said they have tracked 44 cases of salmonella illness in: Ontario (28 cases), Quebec (12 cases), Nova Scotia (two cases), and Newfoundland and Labrador (two cases).
The individuals became sick between Feb. 7 and May 23, and 12 people were hospitalized, the agency said in a statement.
"Based on the investigation findings to date, exposure to frozen raw breaded chicken products has emerged as a source of illness," the statement said. The agency could not be reached on Sunday morning to specify the particular brands that may be affected.
Salmonella are a group of bacteria found in the intestines of animals and birds. The bacteria can be transferred to humans through the consumption of contaminated foods.
Symptoms of salmonella-related infection include diarrhea, vomiting, stomach cramps and fever. Symptoms typically last between four to seven days, and eventually clear up without treatment. However, in some extreme cases, the bacteria can be infectious for up to several weeks.
Anyone can become sick, but infants, children, seniors and those individuals with weakened immune systems are at high risk.
The agency said Canadians can protect themselves against the bacteria by taking the following precautions when handling food:
- Wash your hands thoroughly with soap and water before and after handling chicken products;
- Use a separate plate, cutting board and utensils when handling and preparing raw chicken products;
- Do not eat raw or undercooked chicken products;
- Always treat raw breaded chicken products in the same manner as any other chicken products;
- Do not microwave frozen raw breaded poultry products, as it often results in uneven heating and cooking. Instead, always follow the cooking instructions on the packaging.
