The Public Health Agency of Canada (PHAC) said infections have been reported in Ontario (28), Quebec (12), Nova Scotia (2), Newfoundland (2) and Labrador (2).
Twelve people have been hospitalized but no deaths have been reported and no products have been recalled.
Illness dates
Individuals became sick between February 7 and May 23 and based on investigation findings to date, frozen raw breaded chicken products has emerged as a source of illness.
PHAC is leading the human health investigation and is in contact with federal and provincial partners to monitor and take steps to address the outbreak.
The Canadian Food Inspection Agency (CFIA) conducts investigations into the possible food source of an outbreak.
PHAC advice
PHAC said Salmonella is commonly found in raw chicken and frozen raw breaded chicken products.
“The risk to Canadians is low, and illnesses can be avoided if safe food handling, preparation and cooking practices are followed when preparing these types of food products.
“Wash your hands thoroughly with soap and warm water before and after handling raw poultry products.
“Do not eat raw or undercooked poultry products. Cook all frozen, stuffed, breaded or raw poultry products to an internal temperature of at least 74°C (165°F) to ensure they are safe to eat. Whole poultry should be cooked to an internal temperature of 82°C (180°F).”
Every year, roughly one in eight Canadians (four million people) get sick with food poisoning.
Meanwhile, Loblaw Companies is recalling Loblaws (store-made) brand Spaghetti Sauce due to possible glass contamination.
The products were made and sold at Loblaws Longueuil, 1150 rue King-George, Quebec.
This recall was triggered by the company but there have been no reported injuries.