Red chili peppers recalled due to possible salmonella contamination

Jan 24 2019, 4:23 pm

Veg-Pak brand Hot Peppers Red Thai and Longo’s brand Hot Red Thai Chili Peppers have been recalled due to possible Salmonella contamination.

This recall closely follows one for Canada Herb brand Red Chilis for the same risk.

The following products have been sold in Ontario, and may have been sold in other provinces and territories, and are being removed from the marketplace:

Canadian Food Inspection Agency via CNW

The Canadian Food Inspection Agency is asking those that purchased the product to throw it out or return it to the store it was purchased from.

See also

If you feel like you’ve become sick from consuming a recalled product, call your doctor. There have been no reported illnesses associated with the consumption of this product.

Canadian Food Inspection Agency

Canadian Food Inspection Agency

Canadian Food Inspection Agency

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.