Salmonella Outbreak Linked To Cucumbers Sickened 5 More People In Canada

Salmonella Outbreak Linked To Cucumbers Sickened 5 More People In Canada
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Public Health Agency of Canada updated its early-November warning on the Salmonella outbreak linked to cucumber. According to the officials, five more cases of illnesses connected to Salmonellosis have been recorded across Canada, but the Public Health Agency did not reveal further details on which Canadian provinces were affected by these new cases.

According to the early-November statement of the Public Health Agency of Canada, so far, the Salmonella outbreak sickened dozens of people in British Columbia, Saskatchewan, Manitoba, Alberta, and Quebec. All those cases have been associated with English cucumbers. Also, PHA officials stated that they “had “seen a decrease in the number of cases being reported, which indicates that the outbreak appears to be winding down.”

Symptoms Of Salmonellosis

Salmonella infection is typically occurring six to 72 hours after exposure and causes symptoms like fever, chills, diarrhea, cramps, vomiting, and nausea. The majority of people affected by Salmonellosis recover entirely within a few days, but the patients can be infectious for up to a couple of weeks. However, young children, old adults, and people with weakened immune systems might develop complications that could be fatal if left untreated.

Detecting Salmonella on suspicious products at home is impossible since you can’t see it and this bacterium not producing a particular smell, so it usually goes undetected until you develop the symptoms.

Tips Stay Safe During A Salmonella Outbreak

The Public Health Agency of Canada released a series of tips to help Canadians stay safe during this recent Salmonella outbreak:

  • Wash your hands with soap and warm water for at least 20 seconds before and after handling fresh produce;
  • Cut away any bruised or damaged areas on fresh produce, since harmful bacteria can thrive in these areas;
  • Wash fresh produce thoroughly under fresh, cool, running water, even if you plan to peel them;
  • Use one cutting board for produce, and a separate one for raw meat, poultry, fish and seafood;
  • Place peeled or cut fruits and vegetables on a separate clean plate;
  • Use paper towels to wipe kitchen surfaces, or change dishcloths daily;
  • Sanitize countertops, cutting boards and utensils before and after preparing food;

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