23 cases confirmed in BC as Canada experiences Salmonella outbreak

As of April 5, there have been 23 laboratory-confirmed cases of Salmonella illnesses that have been investigated by the Public Health Agency of Canada in British Columbia.

The Public Health Agency of Canada is collaborating with provincial public health partners, the Canadian Food Inspection Agency and Health Canada, looking into cases involving six provinces.

Combined, there has been an outbreak of 63 cases from British Columbia to Quebec.

The source of the outbreak has not been identified, and the investigation is ongoing. Outbreak investigators are gathering information on what might be causing the wide-spread outbreak. The outbreak appears to be ongoing, as illnesses continue to be reported.

The Public Health Agency of Canada is issuing a public health notice as a way to inform Canadians of the outbreak as the investigation into the cause is continuing.

According to the investigation report, there are currently no Food Recall Warnings associated with this outbreak.

In order to limit the risk of being exposed to Salmonella, the Public Health Agency of Canada said the following in a news release:

“It is difficult to know whether a product is contaminated with Salmonella because you can’t see, smell or taste it. The best ways to prevent Salmonella illnesses are to use safe food handling practices every day. The following food preparation tips may help reduce your risk of getting sick, but they may not fully eliminate the risk of illness.

• Wash your hands with soap and warm water for at least 20 seconds before and after handling and preparing food.
• Do not eat raw or undercooked foods such as meats, poultry, fish, shellfish and egg products.
• Cook all raw foods such as meats, poultry, fish and eggs (including raw frozen food products) to a safe internal temperature to ensure that they are safe to eat. Use a digital food thermometer to verify the temperature. Insert the thermometer stem into the thickest part of the food, away from bone, fat or gristle. Make sure it is inserted all the way to the middle.
• Microwave cooking of raw foods such as meats, poultry, fish and eggs (including raw frozen food products) is not recommended because of the possibility of uneven heating.
• Use a separate plate, cutting board and utensils when handling raw meat or poultry products to prevent the spread of harmful bacteria like Salmonella.
• Prevent cross-contamination: Do not re-use plates, cutting boards or utensils that have come in contact with raw meat and poultry products to serve the cooked product unless they have been thoroughly washed.
• Use paper towels to wipe kitchen surfaces, or change dishcloths daily to avoid the risk of cross-contamination and the spread of bacteria, and avoid using sponges as they are harder to keep bacteria-free.
• Sanitize countertops, cutting boards and utensils before and after preparing food. Use a kitchen sanitizer (following the directions on the container) or a bleach solution (5 mL household bleach to 750 mL of water), and rinse with water.
• Do not prepare food for other people if you think you are sick with a Salmonella infection or suffering from any other contagious illness causing diarrhea.”