Salmonella Outbreak in Several Provinces Linked to Raw Breaded Chicken

The Public Health Agency of Canada is collaborating with provincial public health partners to investigate a Salmonella outbreak in several provinces.

The Canadian Food Inspection Agency, along with Health Canada, is investigating an outbreak of Salmonella infections in Ontario, Quebec, Nova Scotia, and Newfoundland and Labrador. Cases of Salmonella infection have been linked to frozen raw breaded chicken products. Salmonella is commonly found in raw chicken and frozen raw breaded chicken products.

Currently there have been 44 reported cases of Salmonella illness in the four provinces, with 12 people hospitalized as a result. There have not been any deaths reported for the illnesses. People became sick between February 7^th and May 23^rd, 2015 and based on the investigation, exposure to frozen raw breaded chicken products has emerged as the source of the illness.

Most people who become ill from a Salmonella infection will recover fully after a few days. It is possible for some people to be infected with the bacteria and not get sick or show any symptoms, but still be able to spread the infection to others.

The government is urging people to be careful when handling breaded chicken nuggets, chicken burgers, and strips. If you are preparing frozen raw breaded poultry products, take the following precautions to protect yourself and your family:

• Wash your hands thoroughly with soap and warm water before and after handling raw poultry products.
• Use a separate plate, cutting board, and utensils when handling raw poultry products to prevent the spread of harmful bacteria.
• Do not eat raw or undercooked poultry products. Cook all frozen, stuffed, breaded or raw poultry pieces to a minimum internal temperature of 74°C (165°F). Whole poultry should be cooked to an internal temperature of at least 82°C (180°F).
• Always follow the cooking and heating instructions on the package of any frozen raw breaded poultry product, including products labelled with phrases such as Uncooked, Cook and Serve, Ready to Cook, and Oven Ready.
• Due to uneven heating, microwave cooking of frozen raw breaded poultry products, including chicken nuggets, strips, or burgers, is not recommended.

Symptoms of Salmonella infection typically start six to 72 hours after exposure to bacteria from an infected animal or contaminated product. Symptoms include fever, chills, diarrhea, abdominal cramps, headache, nausea, and vomiting. Symptoms usually last four to seven days and often clear up without treatment.

No single brand has been identified as the source of the illness; the government is just urging safe handling of products.