Salmonella outbreak associated with breaded chicken products

The General Public Health Agency of Canada is investigating after seven confirmed installments of salmonella infections were associated with breaded chicken products.

Four individuals have become sick in Alberta after consuming or handling the frozen raw product, the company stated Tuesday. There have been also cases reported in Bc, Ontario and New Brunswick.

Nobody has died, but two were hospitalized.

Salmonella infection is really a microbial disease from the digestive tract.

Signs and symptoms can begin as late as 72 hours after exposure and can include fever, chills, diarrhea, cramps, vomiting and nausea. The signs and symptoms can last as long as per week.

Individuals most in danger are infants, children, seniors and individuals with weakened natural defenses.

Salmonella illnesses could be prevented through safe food handling and cooking practices, states the agency.

Frozen raw breaded chicken products ought to be cooked for an internal temperature of 74 C (165 F).

The company states people should wash their hands completely with water and soap pre and post handling these items.

The agency is ongoing to research the outbreak.

Leave a Reply

Your email address will not be published. Required fields are marked *