Canadian officials are reporting a recall of frozen corn that is part of a Salmonella outbreak investigation, but no other details on the outbreak are posted.
The recall, made by New Alasko Limited Partnership for Alasko brand IQF (individually quick frozen) whole kernel corn, is underway because of testing by the Canadian Food Inspection Agency.
“This recall was triggered by findings by the Canadian Food Inspection Agency (CFIA) during its investigation into a foodborne illness outbreak,” according to the outbreak notice.
“The investigation into the source of the foodborne illness outbreak is ongoing; however, at this time there have been no confirmed illnesses associated with the consumption of this product.”
The company reported that the frozen corn was sold in British Columbia, Alberta and Manitoba and may have been distributed in other provinces and territories. The corn was sold to hotels, restaurants, manufacturers and institutions, which can include hospitals and schools.
There are no date codes for the frozen corn provided in the recall notice. There is concern that customers may have the recalled corn on hand because of the generally long shelf life of such products.
Customers can use the following information to determine whether they have the recalled corn.
|IQF whole kernel corn
|12 kg (6×2 kg)
About Salmonella infections
Food that is contaminated with Salmonella bacteria usually does not look, smell or taste spoiled. Anyone can become sick with a Salmonella infection, but infants, children, seniors and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.
Anyone who has developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients need to be hospitalized.
Older adults, children, pregnant women and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.
It is possible for some people to be infected with the bacteria and to not get sick or show any symptoms, but to still be able to spread the infection to others.
(To sign up for a free subscription to Food Safety News, click here.)