Last week, on December 19, as reported in Digital Journal, the PHAC released an updated notice on its ongoing investigation into the Salmonella infantis outbreak that has infected 91 people since March 2015. At that time, the number of cases was reported to have jumped from 34 in October to 91 cases in nine provinces.
With today’s updated notice, PHAC has announced an uptick in the number of cases in this outbreak with seven additional cases bringing the total to 98. The agency also reminds Canadians to follow proper food safety practices when handling, repackaging and cooking poultry products, to avoid getting sick.
Information from some individuals who became ill indicates there may have been improper handling and repackaging of raw poultry, Food Safety News is reporting. Other individuals reported cooking and/or consuming various types and brands of poultry products. PHAC also reports a sample of raw chicken taken from the home of one person tested positive for the same strain of Salmonella infantis.
STOP Foodborne Illness’ Food Safety Guidelines
No one plans on getting a foodborne illness, and during the holidays, we still have to be vigilant in practicing food safety guidelines, perhaps even more than usual. It is easy to get caught up in the festivities, and taking shortcuts is not a good idea when preparing any foods.
So once again, look over these few simple steps that will help in keeping you and your loved ones healthy going into the New Year:
1. Wash your hands with soap and water before and after preparing food. Winter is norovirus season — which is often spread by unwashed hands.
2. Use a thermometer for cooking meat, poultry, and seafood ensuring the thickest part has reached a safe internal temperature: Poultry (including ground) 165ºF, burgers & ground meat 160°F, fish & shellfish 145ºF, whole cuts of meat (including pork) 145ºF. Make sure to wash the thermometer between readings.
3. Avoid cross-contamination: When shopping, keep raw meat/poultry/seafood in separate plastic bags away from other foods in your cart and at checkout; use one cutting board for raw meat and a separate one for other perishables or clean and sanitize between use.
4. Safely enjoy homemade eggnog, meringues, and other dishes containing raw eggs by using pasteurized eggs.
5. Perishable foods that have been at room temperature for two hours are risky as pathogens can grow; a little bit of contamination becomes a large problem with time, eat leftovers within three days of refrigerating, ensure your fridge is below 41ºF. Reheat leftovers to 165ºF/boil sauces and gravies.
