A warning from the beginning of November on a Salmonella outbreak in five provinces was updated by the Canadian Public Health Agency.
The update says there were five more cases of disease associated with this outbreak, but they did not say which parts of Canada lived individuals.
The initial outbreak of salmon caused dozens of people in BC, Alberta, Saskatchewan. Manitoba, and Quebec was linked to English cucumbers. 50 cases of Salmonella infantis disease confirmed in the laboratory were included.
While the warning had multiple illnesses, the Canadian Public Health Agency said they saw a decrease in the number of reported cases, indicating that the outbreak appears to be wound up.
The public health announcement will be updated with any new information on the source of the contamination or when the investigation will be completed.
Symptoms of a Salmonella infection usually begin six to 72 hours after exposure to a contaminated product and may include fever, chills, diarrhea, cramps, vomiting and nausea.
Most people getting an infection will recover fully within a few days, according to health officials, although people may be infectious for up to a few weeks.
Children, children, the elderly and people with weakened immune systems are most at risk of serious Salmonella infections.
It's hard to know if a product is contaminated with Salmonella because you can not see, smell or taste it.
To reduce the risk of Salmonella, the following food safety advice is provided by public health officials:
- Wash your hands with soap and warm water for at least 20 seconds before and after handling fresh produce.
- Cut areas crushed or damaged on fresh produce, because harmful bacteria can thrive in these areas.
- Wash fresh fresh products under fresh, cold water, even if you plan to clean them.
- Do not soak fresh products in a water-filled sink.
- Use a clean brush to clean objects that have firm surfaces like cucumbers, oranges, melons, potatoes, carrots.
- Use a cutting board for products and a separate one for raw meat, poultry, fish and seafood.
- Put fruit and vegetables peeled or cut into a separate plate.
- Use paper towels to clean kitchen surfaces or to change kitchen items daily.
- Hygienise tops, plates and utensils before and after preparing food.