A Salmonella outbreak in Canada has been linked to frozen raw breaded chicken products. As of June 28, 2015, 44 people are sick in four provinces. Twelve people have been hospitalized in this outbreak.
The outbreak case count by province is: Ontario (28), Quebec (12), Nova Scotia (2), and Newfoundland and Labrador (2). No deaths have been reported. People became sick between February 7 and May 23, 2015. There is no mention of any brand name and no word of a recall.
The government is warning people to be careful when handling raw poultry products. If you are preparing frozen raw breaded chicken products, take these precautions: wash your hands well with soap and water before and after handling the products. Use a separate plate, cutting board, and utensils when handling raw poultry products to avoid cross-contamination.
These products may look as though they are pre-cooked, or browned but some contain raw chicken and should be considered a hazard. Do not eat raw or undercooked poultry products. All poultry should be cooked to a final internal temperature of at least 74°C or 165°F, as tested by a meat thermometer.
Microwave cooking of frozen raw breaded poultry products is not recommended because that appliance can heat unevenly. Always follow package cooking instructions, and be aware of the labeling. Labels on these products will be either “Uncooked”, “Cook and Serve”, “Ready to Cook” and “Oven Ready.”
The symptoms of a Salmonella infection include fever, chills, diarrhea, abdominal cramps, headache, nausea, and vomiting. They usually occur within 12 to 72 hours after exposure. Some people get better within about a week, but others become so ill they need to be hospitalized.
