Canada links another Salmonella outbreak to raw breaded chicken

By Joseph James Whitworth

- Last updated on GMT

©iStock
©iStock

Related tags: Salmonella

Canada is investigating its third Salmonella outbreak linked to frozen raw breaded chicken in the last three years.

The Public Health Agency of Canada (PHAC) said S. Enteritidis infections have been reported in four provinces.

There are 13 cases in Ontario (seven), Quebec (two), New Brunswick (two) and Nova Scotia (two) and four people have been hospitalized. Individuals became sick between June and August.

Average age of cases is 38 years (range 0-82) with six males and seven females ill.

The brand of frozen raw breaded chicken products identified as a source of illness has not been made public.

Frozen raw breaded chicken products

Salmonella is commonly found in raw chicken and frozen raw breaded chicken products.

PHAC said illnesses can be avoided if safe handling, preparation and cooking practices are followed when preparing these types of 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 an internal temperature of at least 74°C (165°F) to ensure they are safe to eat.”

Past outbreaks

In August this year PHAC closed an investigation into a Salmonella outbreak linked to frozen raw breaded chicken as there had been no illnesses reported since June.

There were 13 S. Enteritidis infections and two people were hospitalized.

President's Choice brand Pub Recipe Chicken Nuggets (800g) distributed nationally with a best before date of 2018 MR 15 was recalled in July.

A product sample from retail tested positive for S. Enteritidis and had the same genetic fingerprint as cases of human illness.

Symptoms of Salmonella infection, called salmonellosis, typically start six to 72 hours after exposure to bacteria and usually last for four to seven days.

In 2015, 51 cases of Salmonella were reported in Ontario, Quebec, Nova Scotia and Newfoundland and Labrador and 12 people were hospitalized.

Sofina Foods recalled various brands of frozen uncooked breaded chicken products sold nationally.

Related topics: Food safety and labeling

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