Vancouver-based "The Modern Meat" products recalled due to Salmonella

Vancouver-based company The Modern Meat Inc. is recalling Modern brand Tarragon Remoulade and Modern Meat brand “Crab” Cakes due to possible Salmonella contamination.

These products were made with onions grown by Thomson International Inc. from the US.

Health Authorities are asking that people not consume the recalled products below.

Canadian Food Inspection Agency (CFIA)

Retailers, distributors, manufacturers, and food service establishments such as hotels, restaurants, cafeterias, hospitals, and nursing homes should not serve, use, or sell these recalled products.

Health Authorities are also warning these products may have been purchased online.

People should not consume the recalled products or any foods containing them. Authorities are asking that recalled products be thrown out or returned to the location where they were purchased.

• See also: 
  • Vancouver restaurant temporarily closes as employee tests positive for coronavirus
  • VCH expands coronavirus warning at Yaletown restaurant and lounge
  • Coronavirus warning at Yaletown restaurant and lounge expanded again

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.