The Public Health Agency of Canada announced
it is collaborating with provincial public health partners, the Canadian Food
Inspection Agency and Health Canada to investigate salmonella food poisonings
linked to raw chicken in Ontario, Quebec, Nova Scotia, and Newfoundland and
Labrador.
There has been no recall posted on the CFIA
website. Not a peep out of them.
The public health agency says there have
been 44 cases of salmonella illness in four provinces – 28 in Ontario, 12 in Quebec,
12 in Nova Scotia, two in Newfoundland and two in Labrador. Twelve people have
been hospitalized. No deaths have been reported.
Individuals became sick between Feb. 7 and
May 23, 2015. Based on the investigation findings to date, exposure to frozen
raw breaded chicken products has emerged as a source of illness.
The agency issued a statement warning that
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,” the statement urged,
suggesting:
- Wash your hands thoroughly
with soap and warm water before and after handling raw poultry products.
- Use a separate plate,
cutting board, and utensils when handling raw poultry products to prevent
the spread of harmful bacteria.
- Frozen raw breaded chicken
products may appear to be pre-cooked or browned, but some contain raw
chicken and should be handled and prepared no differently than raw poultry
products.
- Do not eat raw or
undercooked poultry products. Cook all frozen, stuffed, breaded or raw
poultry products to an internal temperature of at least 74°C (165°F) to
ensure they are safe to eat. Whole poultry should be cooked to an internal
temperature of 82°C (180°F).
- Due to 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 labeled Uncooked, Cook and Serve,
Ready to Cook, and Oven Ready.
