More red and jumbo onions recalled due to Salmonella

Aug 7 2020, 2:58 pm

Health Canada and the Canadian Food Inspection Agency (CFIA) has expanded its ongoing list of onions being recalled due to Salmonella.

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.

Earlier this month, the CFIA reported half a dozen illnesses related to their ongoing investigation, including illnesses in Saskatchewan and Quebec. At the time, there 120 confirmed cases in Canada.

The following products have been sold in British Columbia.

red onions

(Canadian Food Inspection Agency)

“These products may also have been purchased online or through various restaurant locations,” the CFIA said in a statement. “They may also have been sold in bulk or in smaller packages with or without a label and may not bear the same brand or product names as described below.”

Consumers are advised not to consume the products or food containing raw onions. Retailers, distributors, manufacturers, and establishments are also told not to use the products.

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.
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