Wednesday , February 1 2023

After the Salmonella epidemic in Canada, five were hospitalized and one died



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Canadian Food Inspection Agency and Health Canada investigate the onset of Salmonella infections in several provinces British Columbia, Alberta, Manitoba, and New Brunswick.

From December 21, 2018, 22 cases of Salmonella's disease have been approved for hospitalization and 22 were hospitalized.

He became ill among the people April 2017 and In the middle of 2018 and so onBased on the findings of the investigation of the disease, raw tobacco can also be exposed to Turkey and raw seed products.

Public Health Organization Canada consumers do not advise consumers to eat proper turkey or chicken products, nor do retailers recommend stopping the sale of Turkish and raw beef products.

In all parts of the country, Canadians have always recalled Turkish and raw tissue and thoroughly cooked to prevent food-related illnesses like Salmonella.

Symptoms of a Salmonella infection usually begin after six to 72 hours after exposure to a contaminated product, and may include fever, chills, diarrhea, cramping, vomiting, and heartburn.

Most people who have an infectious disease will be fully restored within a few days, according to health professionals, for several weeks to be infectious.

Children, children, elderly people and people who have weakened immune systems are exposed to serious illnesses associated with Salmonella infections.

It's hard to know if a product is contaminated with Salmonella because you can not see it, you smell or your taste.

To reduce the risk of salmonella, the following food safety tips are offered by public health officials:

  • Rinse your hands with soap and warm water for at least 20 seconds before and after using clean products.
  • Harmful bacteria can develop in these areas, because of any damaged or damaged areas of fresh products.
  • Clean the fresh products under fresh, cool, flowing water.
  • Do not fill the clean product with a mud water.
  • Use a clean brush for items with firm surfaces such as cucumber, orange, melon, potatoes and carrots.
  • Use to prepare a separate product for bread, poultry, fish and seafood.
  • Cut or cut fruit and vegetables onto a separate clean plate.
  • Use paper towels to wipe the kitchen surfaces or change the tape every day.
  • Sanitize wooden boards, dishes and dishes before and after food preparation.
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