The Public Health Agency of Canada (PHAC) is working with provincial and local health authorities, Health Canada, and Canadian Food Inspection Agency (CFIA) to investigate a small outbreak of Salmonella Cubana.
As of August 20, 2009, there are 13 cases reported across Canada, seven in Ontario, five in Alberta and one in BC which is currently under investigation. Among cases with known illness onset dates, illnesses began between April 15, 2009 and July 26, 2009.
On August 9 and 18, the CFIA issued health hazard alerts for certain Sprouts Alive and Sunsprout brand onion sprouts and mixed onion/alfalfa sprouts due to possible contamination with Salmonella Some of the people who have become ill outside of BC have reported eating these products.
BCCDC will continue to work with their public health colleagues to monitor for cases associated to this investigation.
Salmonella can be found in a variety of foods, including eggs, poultry, unpasteurized milk and contaminated raw fruits, vegetables, sprouts and nuts. Salmonella is the most frequently reported cause of food-related outbreaks of stomach illnesses worldwide. In BC there are 650 to 800 infections caused by Salmonella each year. Salmonella Cubana is a rare type of Salmonella in BC.
Salmonella Cubana causes the same illnesses as other species of Salmonella. Symptoms generally occur within six to 72 hours after ingestion of the bacteria through food, water or other environmental sources, and will last two to five days. Symptoms include nausea, vomiting, diarrhea, abdominal cramps, and fever. It can cause serious and sometimes fatal infections in children, elderly people and those with weakened immune systems
To avoid infection, the BCCDC reminds British Columbians to buy food from approved sources only, and to follow the four C’s of Food Safety:
- CLEAN: wash hands (minimum of 20 seconds), produce and food preparation surfaces;
- Don’t CROSS CONTAMINATE: do not use the same utensils, plates or cutting board for raw meat and raw vegetables or cooked meat;
- COOK: meat, including poultry, should be cooked to an internal temperature of at least 74°C, and eggs until they are no longer runny;
- CHILL: refrigerate food promptly.
If you have symptoms compatible with Salmonella infection, call the 24-hour BC NurseLine at 811, contact a family physician, view the BC HealthFiles on Salmonella and Food Safety at www.bchealthguide.org/healthfiles or the BCCDC website at www.bccdc.ca
