A recent recall of US-grown red and yellow onions due to possible Salmonella contamination has been expanded to other food products sold in BC and Alberta.
According to the Canadian Food Inspection Agency (CFIA), the recall now applies to a salsa brand and various deli items, salads, and sandwiches that could contain contaminated onions.
“Check to see if you have the recalled products in your home or establishment,” said the CFIA. “Recalled products should be thrown out or returned to the location where they were purchased. If you are unsure of the source of the onions in your product, check with your place of purchase.”
The following products have been sold in BC and Alberta.
Brand | Product | Size | UPC | Codes | Additional information |
---|---|---|---|---|---|
Fresh is Best Salsa & Co. | Mild Fresh Salsa | 375 mL | 6 28130 03751 4 | BBD: 21 SEP 2020 25 SEP 2020 28 SEP 2020 02 OCT 2020 |
Distributed in Alberta, British Columbia, Saskatchewan, Manitoba |
Fresh is Best Salsa & Co. | Medium Fresh Salsa | 375 mL | 6 28130 03752 1 | BBD: 21 SEP 2020 25 SEP 2020 28 SEP 2020 02 OCT 2020 05 OCT 2020 |
Distributed in Alberta, British Columbia, Saskatchewan, Manitoba |
Fresh is Best Salsa & Co. | Hot Fresh Salsa | 375 mL | 6 28130 03753 8 | BBD: 21 SEP 2020 25 SEP 2020 28 SEP 2020 02 OCT 2020 |
Distributed in British Columbia |
Fresh is Best Salsa & Co. | Extra Hot Fresh Salsa | 375 mL | 6 28130 03754 5 | BBD: 21 SEP 2020 25 SEP 2020 28 SEP 2020 02 OCT 2020 |
Distributed in British Columbia |
Fresh is Best Salsa & Co. | Salsa Fresca | 2.2 L | 6 28130 00221 5 | BBD: 28 SEP 2020 05 OCT 2020 |
Distributed in British Columbia |
Fresh is Best Salsa & Co. | Savory Southwestern Black Bean & Corn Salsa | 220 mL | 6 28130 02204 6 | BBD: 15 AUG 2020 21 AUG 2020 28 AUG 2020 |
Distributed in Alberta and British Columbia |
Fresh is Best Salsa & Co. | Tropical Fruit Salsa | 220 mL | None | BBD: 06 AUG 2020 |
Distributed in British Columbia |
Skeena Select | BBQ Beef Sub | 295 g | 0 204157 706994 | All best before dates up to and including AU.11.20 | Distributed in British Columbia |
Skeena Select | Pizza Sub | 405 g | 0 204109 706997 | All best before dates up to and including AU.10.20 |
Distributed in British Columbia |
Skeena Select | Broccoli Salad | Variable | Starts with 0 205116 |
All best before dates up to and including AU.11.20 |
Distributed in British Columbia |
Skeena Select | Chicken Quesadilla | 280 g | 0 205153 105996 | All best before dates up to and including AU.11.20 |
Distributed in British Columbia |
None | Greek Salad | Variable | Starts with 0 205106 |
All best before dates up to and including AU.11.20 |
Distributed in British Columbia |
None | Greek Pasta Salad | Variable | Starts with 0 205130 |
All best before dates up to and including AU.11.20 |
Distributed in British Columbia |
None | Curried Quinoa Kale Salad | Variable | Starts with 0 205117 |
All best before dates up to and including AU.11.20 |
Distributed in British Columbia |
None | Gourmet Sandwiches Entertaining | Variable | Starts with 257369 | All packed on dates up to and including August 7, 2020 | Distributed at various IGA, Safeway, Sobeys and Thrifty Foods locations in Alberta, British Columbia, Saskatchewan and Manitoba |
None | Gourmet Sandwiches Sm | Variable | Starts with 240060 |
All packed on dates up to and including August 7, 2020 | Distributed at various IGA, Safeway, Sobeys and Thrifty Foods locations in Alberta, British Columbia, Saskatchewan and Manitoba |
The CFIA says that Freshpoint Foodservice is recalling its brand of red and jumbo yellow onions. Similar to a large quantity of produce that’s been identified by the authority, these onions are grown by Thomson International Inc. of Bakersfield, California.
According to the latest update from the CFIA, there are now 239 confirmed cases linked to the US-grown onions in Canada.
Symptoms of a Salmonella infection typically start six to 72 hours after exposure to a contaminated product and can include fever, chills, diarrhea, cramps, vomiting, and nausea.
- See also:
Most people who become ill from an infection will fully recover in a few days, according to health officials, although individuals can be infectious for up to several weeks.
Infants, children, seniors, and people with weakened immune systems are most at risk for serious illnesses related to Salmonella infections.
It is difficult to know if a product is contaminated with Salmonella because you can’t see, smell, or taste it.
To lessen the risk of Salmonella, the following food safety tips are offered by public health officials:
- 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.
- Don’t soak fresh produce in a sink full of water.
- Use a clean produce brush to scrub items that have firm surfaces like cucumbers, oranges, melons, potatoes, carrots.
- 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.