November 14, 2019

Salmonella Outbreak Linked to Frozen Chicken in Canada Grows Again

The Salmonella outbreak in Canada that is linked to frozen breaded raw chicken and other raw chicken products has now grown to include 555 sick as of March 1, 2019. So far, twelve products have been recalled in association with this outbreak.

Salmonella Outbreak Raw Chicken Canada

The outbreak by province is: British Columbia (42), Alberta (84), Saskatchewan (18), Manitoba (27), Ontario (201), Quebec (115), New Brunswick (28), Nova Scotia (18), Prince Edward Island (6), Newfoundland and Labrador (12), Northwest Territories (1), Yukon (1), and Nunavut (2). Ninety-two people have been hospitalized because they are so ill.

There are two active investigations in this large outbreak. Nineteen people are sick in six provinces; they got sick between December 2018 and February 2019. One frozen raw breaded chicken product has been identified as the source of this outbreak; it is No Name Chicken Nuggets, Uncooked, Club Pack (2 kg), with a best before date of November 8, 2019. The UPC number is 0 60383 11693 4. The outer box lot code is 2019 NO 08 EST 374. Inner bag lot code: 3128M.

The second active investigation has identified 61 people sick in 10 provinces. They all contracted the infection between June 2018 nAD February 2019. Compliments Chicken Nuggets with a best before date of July 18, 2019 and UPC number 0 55742 33690 0 has been identified as a source of this outbreak, along with Crisp & Delicious Chicken Breast Nuggets with a best before date of July 19, 2019 and UPC number 0 69299 11703 5.

These types of products have been linked to Salmonella outbreaks in the United States as well. In 2015, A Salmonella Enteriditis outbreak that sickened at least 15 people was linked to Barber frozen Chicken Kiev. Four strains of Salmonella were identified; all of them were resistant to ampicillin and tetracycline.

The symptoms of a Salmonella infection include a fever, abdominal and stomach cramps, nausea, vomiting, and diarrhea that can be bloody and watery. Most people get sick within a few days of exposure to the pathogen, and most illnesses last for three to four days. Most people get better without medical intervention, but some do become sick enough to be hospitalized.

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