June 3, 2009 - With the Health Unit continuing to see an increased number of Salmonella cases in Thunder Bay and District, it is advising the public to make food safety a priority this barbecue season.
A total of 30 cases of Salmonella were reported to the Health Unit in the months of March through May. The increase in illness is a result of infection by different types of Salmonella bacteria, indicating more than one source of contamination is responsible.
Safe food handling practices – preparing, cooking, serving and storing of food – can reduce the risk of food borne illnesses like Salmonella. Safe food handling is especially important this season since food borne illnesses are commonly associated with barbecuing.
The public is encouraged to follow these safe food handling tips which highlight the need to clean, separate, chill and cook:
1. Clean up by washing hands and surfaces (e.g. counters, cutting boards) often.
2. Wash fruits and vegetables thoroughly.
3. Separate food to avoid cross-contamination, especially raw poultry (e.g. don’t let raw chicken come into contact with other foods).
4. Chill foods by storing in the fridge.
5. Cook food to the proper internal temperature (maintain for at least 15 seconds). Use a digital thermometer.
- Whole Poultry - 82 °C or 180 °F
- Individual Poultry Pieces – 74 °C or 165 °F
- Mixtures containing poultry, eggs – 74 °C or 165 °F
- Eggs – 63 °C or 145 °F
It is also important for the caregivers of those with possible Salmonella illness to take action to prevent the transmission from person-to-person, including frequent hand washing.
Salmonella are a group of bacteria that usually live in the intestines of animals and birds, and are usually transmitted to people through food contaminated with animal feces. The most common causes of Salmonella poisoning are insufficiently cooked meat and eggs, contaminated hands and surfaces, and contaminated fruits, nuts, and vegetables.
The symptoms of Salmonella illness usually appear 12 to 72 hours after eating contaminated food and include nausea, vomiting, diarrhea, abdominal cramps and fever. Infants, the elderly and people who are immunocompromised are at a higher risk. Those who are experiencing symptoms should see their health care provider right away. To speak with a Public Health Inspector, please call 625-8318 or 1-888-294-6630, ext. 8318.
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