An E. coli outbreak in Canada has sickened 14 people, according to the Alberta Health Services (AHS). Testing has linked at least two of the cases to a pork sausage.
Alberta consumers who purchased Paolini’s Sausage & Meats Ltd’s Hungarian Farmer’s Sausage before Feb. 2, 2016, should handle the product as though it were raw meat and use a food thermometer to make sure it has reached an internal temperature of 71 C before eating it. Cooking to this temperature will kill any bacteria, AHS advises.
Symptoms of an E. coli infection, which usually develop within one to three days of exposure, include abdominal cramps and diarrhea that can be bloody. Those most at risk are children, seniors and those with compromised immune systems.
To reduce the risk of bacterial contamination, wash hands with soap and water after handling raw meat. Do not use utensils, cutting boards, dishes used to prepare raw meat to prepare or serve other foods without washing them thoroughly and drying them. An investigation into this outbreak is still ongoing.
