Salmonella-related onion recall expanded to various food products

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.

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.

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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.