Health Canada has issued a recall on Achva and S&F brand tahini products across the country due to a possible Salmonella contamination.
The products below have been sold in Alberta, British Columbia, Manitoba, New Brunswick, Nova Scotia, Ontario, and Quebec and might have been distributed in other provinces too.
While there have been no reported illnesses so far, the Canadian Food Inspection Agency is asking distributors to remove the recalled products from the marketplace.
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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.