Fraser Valley Meats is recalling frozen  Whole Kernel Corn due to Microbial Contamination from Salmonella, the Canadian Food Inspection Agency (CFIA) announced Saturday

The recalled product should not be consumed, used, sold, served, or distributed,  according to CFIA. The recalled product is Fraser Valley Meats brand Whole Kernel Corn (frozen). Here are the details:

Brand Product Size UPC Codes
Fraser Valley Meats Whole Kernel Corn (frozen) ~2 kg 2 000921 000002 Sold between December 3 and December 15, 2021

The recalled product is being removed from the marketplace.   It was distributed in British Columbia.

If you think you became sick from consuming a recalled product, call your doctor

  • Check to see if you have the recalled product in your home
  • Do not consume the recalled product
  • Do not serve, use, sell, or distribute the recalled product
  • Recalled products should be thrown out or returned to the location where they were purchased


Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. 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 eaten any recalled products and developed symptoms of Salmonella food poisoning 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 require hospitalization.

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. Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

(To sign up for a free subscription to Food Safety News, click here.)