A thermometer checks on the temperature of a turkey. (Supplied by The Kitchn)

By David Opinko

Don't be a turkey - cook your food!

Salmonella outbreak linked to raw turkey & chicken

Dec 18, 2019 | 12:30 PM

LETHBRIDGE, AB – If you are planning on plowing down a plate of poultry over the holidays, the Public Health Agency of Canada (PHAC) wants to ensure it is fully cooked.

They are currently investigating 126 confirmed cases of salmonella that occurred between April 2017 and November 2019. Of all provinces and territories, the most happened in Alberta at 44.

The investigation was launched after a high number of cases were reported in October and November 2018, but PHAC discovered many incidents that happened before and after that as well.

Raw or undercooked chicken and turkey products were identified as one of the leading causes of the illness.

“The Public Health Agency of Canada is not advising that consumers avoid eating properly cooked turkey or chicken products, nor is it advising retailers to stop selling raw turkey and raw chicken products. The Canadian Food Inspection Agency has not issued any food recall warnings related to this outbreak.”

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The PHAC says infants, children, seniors, and those with weakened immune systems are at the highest risk when it comes to salmonella.

They have provided the following tips to ensure your holiday dinners do not end with people getting sick:

• Wash your hands thoroughly with soap before touching raw meats
• Turkey and chicken products should be cooked to an internal temperature of 74 degrees celsius while whole turkeys and chickens should reach 82 degrees
• Thaw raw turkey and chicken in the fridge to prevent bacteria from developing
• Be aware that if you wash raw poultry in the sink, bacteria can spread to wherever the water touches
• While at the grocery store, keep raw turkey and chicken separated from other food items

Symptoms of salmonella include fever, chills, diarrhea, abdominal cramps, headache, nausea, and vomiting. These symptoms will typically last for four to seven days.

For more information on poultry safety, use this link.

Note: This story originally attributed the information to Health Canada, but it is the Public Health Agency of Canada that is conducting the investigation. The PCHA works collaboratively with Health Canada.

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