Health Canada issues recall on certain eggs due to Salmonella

Nov 24 2020, 11:51 pm

Health Canada has issued a recall on some Les Œufs Richard Eggs Inc. eggs in the marketplace due to possible Salmonella contamination.

The following products have been sold in Ontario and Quebec.

Salmonella eggs recall

Health Canada

The Canadian Food Inspection Agency (CFIA) has issued a warning asking people not to consume the following products.

The CFIA is also asking distributors, retailers, and food service establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes to not serve, sell, or use the recalled products described above.

“Only eggs from Les Œufs Richard Eggs Inc. with best before dates indicated in the table below where the lot code contains ‘Q29’ or where there is no lot code on the package are implicated by the recall,” reads the warning.

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.

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, and 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.
Daily Hive StaffDaily Hive Staff

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