Given this new information, and until more is known about the outbreak, As the investigation is ongoing, it is possible that additional sources could be identified, and food recall warnings related to this outbreak may be issued. Individuals are asked to check their homes for red onions, including whole, sliced, or chopped, as well as prepared foods that contain red onions as an ingredient, such as premade salads, sandwiches, wraps, or dips. More information is needed to determine the cause of contamination in red onions imported from the U.S..

If contaminated food products are identified, CFIA will take the necessary steps to protect the public, including The U.S. CDC is also investigating an outbreak of  It is possible that more recent illnesses may be reported in the outbreak because there is a period of time between when a person becomes ill and when the illness is reported to public health officials. The majority of cases (56%) are female.

Retailers and restaurants in these locations are also advised not to use, sell or serve red onions imported from the U.S.. Red onions harvested in Canada are not affected by this advice. Reporting illnesses to your local health department helps them identify potential outbreaks of foodborne disease. Specific types of Salmonella can result in typhoid fever or paratypho Public health laboratories routinely serotype Suspected cases of foodborne illness should be reported to the Notifiable conditions should be reported to CDC via the Standardized forms should be used to report additional information about certain health conditions to CDC, such as typhoid and paratyphoid fever, listeriosis, cholera, and other Any suspected case of botulism is considered a public health emergency due to the severity of the illness and the possibility that a contaminated food may cause others to become seriously ill. Cdc-pdf [PDF - 1 page] To find cases in an outbreak of Salmonella infections, public health laboratories serotype the Salmonella bacteria and perform a kind of “DNA fingerprinting” on Salmonella laboratory samples. Authority for disease reporting rests at the state level, and states voluntarily report nationally notifiable conditions to CDC. Food poisoning is an illness caused by eating contaminated food. Individuals who became ill reported eating red onions at home, in menu items ordered at restaurants and in residential care settings. The Public Health Agency of Canada leads the human health investigation into an outbreak and is in regular contact with its federal, provincial and territorial partners to monitor the situation and to collaborate on steps to address an outbreak.Health Canada provides food-related health risk assessments to determine whether the presence of a certain substance or microorganism poses a health risk to consumers.The Canadian Food Inspection Agency conducts food safety investigations into the possible food source of an outbreak.The Government of Canada will continue to update Canadians if new information related to this investigation becomes available.Figure 1 is an epidemiological curve for this outbreak, which shows the numbers of new cases by week. Salmonella bacteria may be found in the gut of … Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. In healthy people, salmonellosis often clears up without treatment, but sometimes antibiotics may be required. Data are available for 113 cases.The Public Health Agency of Canada is collaborating with provincial public health partners, the Canadian Food Inspection Agency, and Health Canada to investigate an outbreak of At this time, the source of the outbreak has not been identified, but health and food safety partners are investigating what is making people sick.

For this outbreak, the illness reporting period is between two and four weeks.Individuals in British Columbia, Alberta, Saskatchewan, Manitoba, and Ontario are advised to not eat any red onions imported to Canada from the U.S., including any food products that contain raw red onions imported from U.S.. Individuals who became ill are between 3 and 100 years of age. Anyone can become sick with a Salmonella infection, but children aged 5 years and under, older adults, pregnant women or people with weakened immune systems are at higher risk for contracting serious illness. Typically, food poisoning causes gastroenteritis - an infection of the gut (intestines) which leads to diarrhoea and being sick (vomiting). Through a collaborative investigation between public health and food safety partners in Canada and the U.S., traceback information indicates that the contaminated red onions are being imported to Canada from the U.S. and distributed in central and western Canada. The most common symptoms are diarrhea, fever, abdominal cramps, and vomiting. The outbreak is ongoing, as recent illnesses continue to be reported to the Public Health Agency of Canada. This public health notice will be updated as the investigation evolves.As of July 30, 2020, there have been 114 confirmed cases of  Individuals became sick between mid-June and mid-July 2020. Many of the ill individuals under investigation reported having eaten red onions before getting sick. Investigators have determined that red onions imported from the United States (U.S.) are a likely source of the outbreak. For this outbreak, the illness reporting period is between two and four weeks. Since July 24, there have been 55 additional illnesses in Canada reported in the ongoing investigation. Download the Timeline for Reporting Cases of Salmonella Infection inforgraphic.

It can take several weeks from the time a person becomes ill to when the illness is reported and testing confirms a link to the outbreak.

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