OTTAWA/CNW/ - A Public Health Agency of Canada notice has been updated to reflect a new active outbreak investigation of Salmonella illnesses linked to a frozen breaded chicken product that has been removed from the marketplace by the retailer.
As of March 1, 2019, there have been 555 laboratory-confirmed cases of Salmonella illness investigated as part of the illness outbreaks across the country: British Columbia (42), Alberta (84), Saskatchewan (18), Manitoba (27), Ontario (201), Quebec (115), New Brunswick (28), Nova Scotia (18), Prince Edward Island (6), Newfoundland and Labrador (12), Northwest Territories (1), Yukon (1), and Nunavut (2). There have been 92 individuals hospitalized as part of these outbreaks. Three individuals have died; however, Salmonella was not the cause of death for two of those individuals, and it was not determined whether Salmonella contributed to the cause of death for the third individual. Infections have occurred in Canadians of all ages and genders.
The Public Health Agency of Canada is collaborating with provincial and territorial public health partners, the Canadian Food Inspection Agency and Health Canada to investigate outbreaks of Salmonella infections across Canada linked to raw chicken, including frozen raw breaded chicken products.
On Sept. 13, 2018, Canada's Council of Chief Medical Officers of Health issued a statement advising Canadians to follow proper food safety practices when handling, preparing or consuming frozen raw breaded chicken products such as chicken nuggets, chicken strips, chicken burgers, popcorn chicken and chicken fries.
When not thoroughly cooked, frozen breaded chicken products containing raw chicken pose an increased health risk to individuals who handle, prepare or consume them. These products may appear to be pre-cooked or browned, but they should be handled and prepared with caution. Illnesses can be avoided by following cooking instructions carefully and verifying the internal temperature after cooking, as recommended, before consuming these products. Frozen raw breaded chicken products and raw chicken pieces must be cooked to an internal temperature of at least 74°C (165°F) to ensure that they are safe to eat. Whole chicken needs to be cooked to an internal temperature of 82°C (180°F).
In May 2017, Government of Canada scientists began using a new technology called "whole genome sequencing" to help identify and respond to outbreaks. Since that time, federal, provincial and territorial health and food safety partners have investigated 16 national outbreaks linked to raw chicken, including frozen raw breaded chicken products. In total, there have been 13 food products linked to these outbreak investigations. The Canadian Food Inspection Agency has issued food recall warnings for 12 products. One product was removed from the marketplace by the retailer.
As of March 1, 2019, there are two active national Salmonella outbreak investigations linked to raw chicken including frozen raw breaded chicken products, coordinated by the Public Health Agency of Canada.
March 1, 2019 (NEW) – Salmonella Enteritidis
Currently, there are 19 cases of illness in six provinces linked to this outbreak: Alberta (1), Ontario (11), Quebec (4), New Brunswick (1), Nova Scotia (1), and Prince Edward Island (1). Individuals became sick between December 2018 and February 2019. Two of the ill individuals have been hospitalized. No deaths have been reported. The following frozen raw breaded chicken product has been identified as a source of this outbreak:
No Name Chicken Nuggets, Uncooked, Club Pack (2 kg), with a best before date of November 8, 2019. UPC – 0 60383 11693 4. Outer box lot code: 2019 NO 08 EST 374. Inner bag lot code: 3128M. The product was distributed nationally.
On February 8, 2019, Loblaw Companies Limited voluntarily removed No Name frozen raw breaded chicken nuggets, strips, and burgers, including No Name Chicken Nuggets, Uncooked, Club Pack (2 kg), from its retail chains across Canada due to the potential risk of illness associated with these types of products. The company informed customers that they can return the identified products at any store where No Name products are sold. If No Name Chicken Nuggets, Uncooked, Club Pack (2 kg) is still in people's freezers, Canadians are advised to not eat this product and to throw it out or return it to the store where it was purchased from. Retailers and restaurants are advised not to sell or serve this product.
March 1, 2019 (Update) – Salmonella Enteritidis
Currently, there are 61 cases of illness in ten provinces linked to this outbreak: British Columbia (4), Alberta (13), Saskatchewan (1), Manitoba (5), Ontario (23), Quebec (4), New Brunswick (2), Nova Scotia (5), Prince Edward Island (3) and Newfoundland and Labrador (1). Individuals became sick between June 2018 and February 2019. None of the ill individuals have been hospitalized. No deaths have been reported. Frozen raw breaded chicken products have been identified as a source of this outbreak.
Product recall on February 27, 2019
Compliments Chicken Nuggets – Breaded Chicken Cutlettes, Uncooked (1.5 kg), with a best before date of July 18, 2019. UPC – 0 55742 33690 0. Outer box lot code: 2019 JL 18. Inner bag lot code: 1998M. The product was distributed nationally excluding Quebec.
Product recall on January 25, 2019
Crisp & Delicious Chicken Breast Nuggets (1.6kg) with a best before date of July 19, 2019. UPC – 0 69299 11703 5. The product was distributed in British Columbia, Manitoba, Ontario, and Quebec, and may have been distributed in other provinces or territories.
Who is most at risk?
Anyone can become sick with a Salmonella infection, but infants, children, seniors and those with weakened immune systems are at higher risk of serious illness because their immune systems are more fragile.
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 to not get sick or show any symptoms, but to still be able to spread the infection to others.
What you should do to protect your health
Check to see whether you have the recalled frozen raw breaded chicken products in your home or place of business. If you do:
Do not use or eat the recalled products. Secure the recalled products in a plastic bag and then either throw them out or return them to the store where they were purchased.
If you do not have the original packaging of a frozen raw breaded chicken product and you are unsure of whether it is included in the food recall warnings, throw it out just to be safe.
Wash your hands with soap and warm water immediately following any contact with a recalled product.
Beyond recalled food items, frozen raw breaded chicken products may appear to be pre-cooked or browned, but they may contain raw chicken and should be handled and prepared no differently from other raw chicken products.
If you are preparing breaded chicken products, such as nuggets, strips, burgers or fries, the following precautions should be taken to protect your health:
Do not eat raw or undercooked frozen breaded chicken products. Cook all frozen raw breaded chicken products to an internal temperature of at least 74°C (165°F) to ensure that they are safe to eat. Use a digital food thermometer to verify the temperature. Insert the digital food thermometer through the side of the product, all the way to the middle. Oven-safe meat thermometers that are designed for testing whole chicken and roasts during cooking are not suitable for testing nuggets, strips or burgers.
Microwave cooking of frozen raw breaded chicken products—including chicken nuggets, strips, burgers, popcorn chicken or chicken fries—is not recommended because of the possibility of uneven heating.
Always follow the cooking instructions on the package, including for products labelled Uncooked, Cook and Serve, Ready to Cook, and Oven Ready.
Wash your hands thoroughly with soap and warm water before and after handling frozen raw breaded chicken products.
Use a separate plate, cutting board and utensils when handling frozen raw breaded chicken products to prevent the spread of harmful bacteria.
Do not re-use plates, cutting boards or utensils that have come in contact with frozen raw breaded chicken products to serve the cooked product unless they have been thoroughly washed.
Foods carrying Salmonella may look, smell and taste normal, so it's important to follow safe food-handling tips for buying, chilling, thawing, cleaning, cooking, and storing any chicken products:
Wash your hands thoroughly with soap and warm water before and after handling all types of raw chicken.
Always follow the cooking instructions provided on the package. Cook chicken to a safe internal temperature that has been checked using a digital thermometer. Raw chicken pieces should be cooked to an internal temperature of 74°C (165°F). Whole chicken should be cooked to an internal temperature of 82°C (180°F).
Keep raw chicken away from other food while shopping, storing, repackaging, cooking and serving foods.
Never rinse chicken before using it because the bacteria can spread everywhere the water splashes, creating more of a hazard.
Use warm, soapy water to clean knives, cutting boards, utensils, your hands, and any surfaces that have come in contact with food, especially meat, chicken and fish.
If you have been diagnosed with a Salmonella infection or any other gastrointestinal illness, do not cook food for other people.
Symptoms of a Salmonella infection, called salmonellosis, typically start 6 to 72 hours after exposure to Salmonella bacteria from an infected animal or contaminated product.
Symptoms include: fever; chills; diarrhea; abdominal cramps; headache; nausea; vomiting.
These symptoms usually last for four to seven days. In healthy people, salmonellosis often clears up without treatment. In some cases, severe illness and hospitalization may occur. In some cases, antibiotics may be required. People who are infected with Salmonella bacteria can be infectious from several days to several weeks. People who experience symptoms, or who have underlying medical conditions, should contact their health care provider if they suspect they have a Salmonella inf
