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The Public Health Agency of Canada is reporting a Salmonella outbreak linked to frozen, raw breaded chicken products.
The Canadian Food Inspection Agency (CFIA) and Health Canada are investigating the seven illnesses caused by Salmonella Enteritidis in four provinces including, British Columbia, Alberta, Ontario and New Brunswick.
So far, two people have been hospitalized and no deaths have been reported.
The illnesses occurred between April and May of 2017.
Based on the current findings, the illnesses are linked to exposure to the frozen, raw, breaded chicken products.
The investigation is ongoing.
"The risk of Salmonella to Canadians is low and illnesses can be avoided if safe food handling, preparation and cooking practices are followed when preparing these types of food products.
This outbreak is a reminder that frozen raw breaded chicken products contain raw poultry and should be handled and prepared no differently from other raw poultry products. Follow cooking instructions carefully and verify the internal temperature after cooking, as recommended, before consuming these products. Frozen raw breaded chicken products must be cooked to a safe internal temperature of at least 74°C (165°F) to ensure they are safe to eat," stated the Government of Canada.
Of the reported cases, 71% are male and the average age of the effected consumer is 26 years old.
Symptoms include fever, chills, diarrhea, abdominal cramps, headache, nausea and vomiting and most often take place between six to 72 hours after consumption or exposure to salmonella.
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