U.S.-linked Salmonella outbreak hits five provinces, but source remains unknown


TORONTO – A Salmonella outbreak has left at least 59 people sick in five provinces and appears to be linked to an outbreak in the United States, but the source has not yet been identified, the Public Health Agency of Canada said (PHAC) in a press release. notice Friday. The U.S. Centers for Disease Control and Prevention (CDC) is also investigating an outbreak of Salmonella, and the agency noted that the DNA fingerprint of these cases appeared to be similar to that of Canada.

The Canadian epidemic, which began in mid-June, has primarily affected people living in western Canada, with British Columbia reporting 23 cases, Alberta 31 cases and Manitoba confirming 3. A person from Ontario and one from Prince Edward Island have also been identified. People aged 11 to 77 fell ill, six of them were hospitalized.

Public Health has warned that the number of sick people could increase as more reports come in. The current figure covers until mid-July.

South of the border, more than 200 people in 23 states have fallen ill, according to the CDC, with 31 people hospitalized. The CDC called the epidemic “growing rapidly,” with 87 more people reporting sickness since July 21.

No one died in Canada or the United States.

PHAC is sharing information with its US counterpart and investigating the source in collaboration with provincial public health officials, the Canadian Food Inspection Agency and Health Canada.

Salmonella bacteria, which occur naturally in the intestines of animals, are usually transmitted through contaminated food that comes from animal sources like poultry, beef, and dairy products, although fresh produce can also be a source.

PHAC recommends adopting safe hygiene habits, including washing your hands for at least 20 seconds before handling raw meat and fresh produce, and after, and ensuring that food are cooked to a safe internal temperature.

Raw foods should be kept separate from other foods at all times – from shopping to storing to cooking. Never rinse raw meat, as splashing water can further spread bacteria. Additional safety recommendations can be found in the package leaflet.

Symptoms, which usually appear 6 to 72 hours after exposure, include fever, chills, diarrhea, abdominal cramps, headache, nausea, vomiting and last between four and seven days. Children under 5, older adults, pregnant women, and people with weakened immune systems are most at risk. Usually, anyone who is sick will recover after several days, and it is possible to be asymptomatic and pass it on to others. It is also possible that a person infected with the bacteria is contagious for several days to several weeks.


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