The ripple effect of a salmonella outbreak linked to certain pork deli meats continues to grow, with health officials announcing two additional hospitalizations and a dozen new confirmed cases. The outbreak, traced back to Rea and Bona brand salami products, has now sickened 84 individuals across several provinces since April, according to the Public Health Agency of Canada (PHAC).
The affected products, specifically Rea brand Genoa Salami Sweet, Rea brand Genoa Salami Hot, and Bona brand Mild Genova Salami, were initially recalled on June 10th in Ontario, Alberta, and Manitoba by the Canadian Food Inspection Agency. Despite the recall, new cases continue to surface, highlighting the challenges of containing foodborne illnesses.
Alberta remains the hardest-hit province, with 67 reported cases. Ontario has seen 15 illnesses, while Manitoba has reported one. A single case in British Columbia is linked to travel to Alberta, demonstrating the potential for outbreaks to spread beyond initial geographic boundaries.
The unsettling aspect of this outbreak is not just the number of cases, but the potential severity of the illness, especially for vulnerable populations. Salmonella infections can be particularly dangerous for children, pregnant women, the elderly, and individuals with weakened immune systems. Symptoms, which can appear days or even weeks after infection, include fever, headache, vomiting, nausea, cramps, and diarrhea. In some cases, the infection can lead to severe complications and even death.
April Hexemer, PHAC’s director of outbreak management, emphasized the reporting delays inherent in such investigations. “That process can take a varying amount of time depending on the province where people are. So overall, the incubation period, plus all the lab confirmation testing is taking anywhere from 11 to 45 days in this outbreak investigation,” Hexemer explained. This lag time means that the true scope of the outbreak may not be fully known for several weeks.
One unusual detail that has emerged is the prolonged duration of illness in some patients. While salmonella infections typically last up to a week, Hexemer noted that some individuals in this outbreak have been sick for as long as ten days. This could be due to several factors, including the specific strain of salmonella involved or individual patient health characteristics. The strain is being tested for antibiotic resistance, which would complicate treatment. The outbreak underscores the critical importance of food safety practices at every stage of the supply chain, from production to retail. But it also raises questions about the **hygiene practices** employed at deli counters. Health inspectiors are conducting investigations into potential lapses.
“I bought a sandwich from my usual deli last week and felt sick as a dog the next day,” shared a user named @SickenedSal on X.com. “Never going back there again. Has anyone else experienced similar problems?”
Health officials suspect that cross-contamination at deli counters and in prepared sandwich operations may be playing a significant role in the spread of the outbreak. Hexemer explained that “In settings where there’s a slicer being used or anything to cut a product, and one product is cut that’s contaminated, there’s an opportunity that that contamination can pass on to the next product.”
Several restaurant owners are claiming their busineses have been unfairly targeted. On Facebok, local restaurant owner, Mario Bertolli, said, “My restaurant follows strict guidelines. Our staff are trained according to provincial regulations, the PHAC shouldn’t be so fast to jump to conclusions.”
This potential for cross-contamination highlights the need for rigorous cleaning and sterilization protocols in food handling environments. “What happened next was crucial,” said Sarah Miller, a deli worker in Calgary. “My manager immediately called a meeting to review cleaning and sanitization procedures. We’re now required to sanitize the slicer after every use, regardless of whether we’re switching meats. And it’s logged.”
Given the ongoing outbreak, it’s vital to be informed. Here are some key points to remember:
- Identify recalled products: Check product codes (5035 226, 5049 226, 5020 228, 5035 228 and 5035 226) to ensure you haven’t purchased contaminated salami.
- Practice proper hygiene: Wash your hands thoroughly with soap and water after handling food, especially raw meats.
- Prevent cross-contamination: Use separate cutting boards and utensils for raw meats and other foods.
- Cook food thoroughly: Ensure that meat is cooked to a safe internal temperature to kill any harmful bacteria.
- Be vigilant for symptoms: If you experience symptoms of salmonella infection, seek medical attention promptly.
The health risks associated with the salmonella outbreak illustrate a fundamental principle: food safety is a shared responsibility. From producers and processors to retailers and consumers, everyone has a role to play in preventing foodborne illnesses and protecting public health.
