*UPDATE* May 2nd, 2019
The Canadian Food Inspection Agency iisued an update to include three additional cases of illness that have been reported in the ongoing outbreak investigation. In total, there are 76 cases reported across seven provinces. 20 people have been hospitalized.
April 27th, 2019
Illnesses reported in the outbreak have been linked to Celebrate brand classic/classical and egg nog flavored profiteroles (cream puffs) and mini chocolate eclairs. The Canadian Food Inspection Agency has issued a food recall warning for these products. They also advise not to eat recalled Celebrate brand profiteroles or mini chocolate eclairs.
April 15th, 2019
Seven more ill people were added to this outbreak, since the last update on April 8th, 2019. As of April 15th, the total count is 70 people confirmed ill from six provinces. 18 people have been hospitalized; no deaths have been reported so far.
April 8th, 2019
The Public Health Agency of Canada (PHAC) is collaborating along with provincial public health partners, the Canadian Food Inspection Agency and Health Canada to investigate an outbreak of Salmonella infections involving six provinces: British Columbia, Alberta, Saskatchewan, Manitoba, Ontario, and Quebec.
So far 63 people have been confirmed sick by this outbreak, and 18 persons have been hospitalized. This investigation is ongoing, there is no single source identified yet, and there are no food recalls associated with this outbreak.
PHAC is advising to use safe food handling practices every day in order to prevent Salmonella, since It is difficult to know whether a product is contaminated with Salmonella because you can't see, smell or taste it. Here are some tips that may help you to stay safe:
- Wash your hands with soap and warm water for at least 20 seconds before and after handling and preparing food.
- Do not eat raw or undercooked foods such as meats, poultry, fish, shellfish and egg products.
- Cook all raw foods such as meats, poultry, fish and eggs (including raw frozen food products) to a safe internal temperature to ensure that they are safe to eat.
- Prevent cross-contamination: Do not re-use plates, cutting boards or utensils that have come in contact with raw meat and poultry products to serve the cooked product unless they have been thoroughly washed.
- Use paper towels to wipe kitchen surfaces, or change dishcloths daily to avoid the risk of cross-contamination, and avoid using sponges as they are harder to keep bacteria-free.
- Sanitize countertops, cutting boards and utensils before and after preparing food.
- Do not prepare food for other people if you think you are sick with a Salmonella infection or suffering from any other contagious illness causing diarrhea.
To get additional information on this outbreak you can also visit the PHAC website