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, … [Read more...]