Ten cases in N.L.

The Southern Gazette - - Editorial -

There are cur­rently two ac­tive na­tional out­break in­ves­ti­ga­tions linked to raw chicken, one in­volv­ing 39 cases of ill­ness in seven prov­inces, and an­other where there have been 25 cases in eight prov­inces, in­clud­ing three in New­found­land and Labrador.

The Coun­cil of Chief Med­i­cal Of­fi­cers of Health is­sued a state­ment to­day, Sept. 13, ad­vis­ing Cana­di­ans of the im­por­tance of fol­low­ing the proper food safety prac­tices when han­dling, pre­par­ing or con­sum­ing frozen raw breaded chicken prod­ucts.

Most peo­ple who get sick from sal­monella re­cover fully in a cou­ple of days. For some, in­fec­tion leads to more se­vere ill­ness, hos­pi­tal­iza­tion and some­times, though rarely, death.

In July, the CFIA an­nounced in­dus­try will be re­quired to im­ple­ment mea­sures at the man­u­fac­tur­ing and pro­cess­ing level to re­duce sal­monella to below de­tectable amounts in frozen raw breaded chicken prod­ucts that are pack­aged for re­tail sale.

The new mea­sures were a di­rect re­sult of the con­tin­ued link be­tween frozen raw breaded chicken prod­ucts and out­breaks of food­borne ill­ness.

Fa­cil­i­ties that man­u­fac­ture the prod­ucts must re­view their pro­cesses and im­ple­ment con­trol mea­sures by April 1, 2019.

The Coun­cil of Chief Med­i­cal Of­fi­cers of Health ap­proved the move in its state­ment, but cau­tioned up un­til that date, and for as long as a year af­ter­wards, frozen raw breaded chicken prod­ucts con­tain­ing sal­monella will still be in the mar­ket­place and freez­ers across the coun­try.

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