Quebec’s ministry of Agriculture, Fisheries and Food (MAPAQ) has issued a provincial-wide Salmonella warning after several cases of salmonellosis food poisoning were reported this year.
The cases are related to the consumption of raw or partially cooked chicken products which include croquettes, patties, nuggets, tongs, fillets, and stuffed breasts.
Generally, Salmonella poisoning presents the following symptoms from 6 to 72 hours after consumption of undercooked chicken products: nausea, vomiting, diarrhea, abdominal pain and fever. These symptoms may last for several days. In all cases, it is strongly recommended to consult a doctor.
MAPAQ is advising consumers that Salmonella can be found in raw or partially cooked chicken products, food poisoning can be prevented by following these steps:
- Raw or partially cooked chicken products: Read and follow the cooking instructions on the box or on the label. Even though these chicken products seem to be already cooked, they are not. In addition, unless otherwise noted, microwave cooking is NOT recommended;
- Poultry whole or cut into parts: cook them making sure that the temperature in the long term is 82 ° C for whole poultry or 74 ° C for thighs, breasts or wings and for minced meat;
- At all times, wash hands after handling raw or partially cooked chicken products; Thoroughly clean utensils and work surfaces;
- Avoid contact with foods cooked or ready to eat with raw perishable foods or with surfaces and utensils that have been used to handle them.
The ministry is reminding consumers that adequate cooking of chicken products destroys bacteria and those who buy, handle, and serve these items must practice hygiene and sanitation at each stage of preparation.