In an earlier notice released on October 15, the PHAC said there were 34 confirmed cases of Salmonella Infantis in eight provinces, as reported in Digital Journal.
According to the PHAC Public Health notice released on Friday, the number of cases of Salmonella infantis infections has now jumped to 91 illnesses in nine provinces: British Columbia (6), Alberta (11), Saskatchewan (2), Manitoba (2), Ontario (53), Quebec (13) Nova Scotia (2), Prince Edward Island (1) and New Brunswick (1). Individuals became sick between March 15 and November 30, 2015. Also, 60 percent of the cases are female, with an average age of 40 years. Sixteen people have been hospitalized, and all have recovered or are recovering. No deaths have been reported.
The PHAC says the risk of contracting the illness is low. The agency is working with federal and provincial public health officials to investigate the source of the outbreak, but to date, the source has yet to be identified. There is some evidence of poultry products being “items of interest” in the ongoing investigation.
Dr. Rick Holley, a distinguished professor in the University of Manitoba’s Faculty of Agricultural and Food Sciences said in October: “The same DNA fingerprint on that Salmonella is coming up, and so there is a common cause, and it would really be unfortunate if we don’t find out what the cause of that is.”
Food Safety News reminds consumers that Salmonella is a bacteria found in the intestines of birds and reptiles, and is usually transmitted to people when they consume contaminated foods. Infants, children and seniors are most at risk of contracting the illness and once a person is infected, they can transmit it to others. Symptoms can include diarrhea, chills, fever, abdominal cramps, headaches, and nausea.
The PHAC advises the public follow these safety tips to avoid contracting Salmonella:
1. Wash hands thoroughly with hot soapy water before preparing any types of foods.
2. Cook all foods to the internal temperature recommended.
3. Eggs and egg-based foods must be cooked thoroughly.
4. Keep raw foods away from other foods while shopping, storing and preparing the products.
5. Never wash poultry before preparing. This action can spread bacteria.
6. Read all directions for cooking and follow them.
7. Use warm soapy water to clean knives, cutting boards, utensils, your hands and any surfaces.
8. If infected with Salmonella, do not prepare food for others.
