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The Public Health Agency of Canada has updated a warning at the beginning of November regarding a Salmonella outbreak in five provinces.
The update indicates that five more cases of illness badociated with this outbreak have been recorded, but does not indicate in which part of Canada people lived.
The initial outbreak of salmonella sickened dozens of people in British Columbia, Alberta, Saskatchewan, Manitoba, and Quebec has been linked to English cucumbers. This included 50 cases of laboratory-confirmed Salmonella infantis infection cases.
Although the alert recorded more illnesses, the Public Health Agency of Canada reported "a decrease in the number of reported cases, indicating that the epidemic appears to be on the way out".
The public health advisory will be updated with any new information regarding the source of contamination or the end of the investigation.
Symptoms of a Salmonella infection usually begin between six and 72 hours after exposure to a contaminated product and can include fever, chills, diarrhea, cramps, vomiting, and nausea.
According to health officials, most people who become infected with an infection recover completely within a few days, although some people may be contagious for several weeks.
Infants, children, the elderly, and people with weakened immune systems are most at risk for serious illnesses related to Salmonella infections.
It is difficult to know if a product is contaminated with Salmonella because you can not see, smell or taste it.
To reduce the risk of salmonella, public health officials offer the following advice on food safety:
- Wash your hands with soap and lukewarm water for at least 20 seconds before and after handling fresh products.
- Eliminate any bruised or damaged area on fresh produce as harmful bacteria can develop in these areas.
- Wash fresh produce thoroughly with cool, fresh running water, even if you plan to peel it.
- Do not soak fresh produce in a sink filled with water.
- Use a clean fruit and vegetable brush to scrub firm items such as cucumbers, oranges, melons, potatoes and carrots.
- Use a cutting board for the products and another for raw meat, poultry, fish and seafood.
- Place peeled or cut fruits and vegetables on a clean, separate plate.
- Use paper towels to wipe kitchen surfaces or change dish towels daily.
- Disinfect counters, cutting boards and utensils before and after food preparation.
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Launched on June 1, 2016, Daily Hive is the evolution of Vancity Buzz and is now located in Vancouver, Calgary, Toronto and Montreal.
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