Health Canada issues recall on red onions from US due to Salmonella

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Health Canada has issued a recall on some red onions imported from the US due to Salmonella.

Sysco is recalling red onions imported from the USA from the marketplace due to possible Salmonella contamination.

The following products have been sold in British Columbia, Alberta, Manitoba, Saskatchewan and North Western Ontario.

Canadian Food Inspection Agency (CFIA)

People should not consume the recalled products or any foods containing them.

“Sysco is recalling red onions in Western Canada through the following Sysco locations: Victoria, Vancouver, Kelowna, Calgary, Edmonton, Winnipeg and Regina. The Canadian Food Inspection Agency (CFIA) will continue its investigation into other possible importers and additional recalls may follow.”

“Food service establishments, institutions, retailers, distributors and manufacturers should not serve, use, or sell the recalled products described below. These may also have been purchased from Sysco on-line or through various restaurant locations.”

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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, 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.