Salmonella cases rise
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Updated: July 04, 2009 7:34 AM
A jump in the number of salmonella infections in recent weeks has prompted health officials to urge the public to be careful about cooking eggs and chicken.
“In the past two months we have seen over 56 cases of infection, all due to the same strain of salmonella,” said Dr. Colette Gaulin of B.C. Centre for Disease Control.
Epidemiologists haven’t yet pinpointed a source of the infections, but undercooked eggs and chicken are common sources of transmission of the bacteria.
Symtoms of salmonella poisoning include fever, headache, diarrhea, stomach cramps, nausea and sometimes vomiting—typically 12 to 36 hours after eating contaminated food or water.
The illness can be serious for the young, the elderly and those with weak immune systems.
BCCDC officials say eggs should be clean, not cracked and refrigerated when you buy them.
Their advice:
• Carefully wash produce and food preparation surfaces.
• Wash hands and contaminated implements after handling raw meat or eggs.
• Cook eggs until they’re no longer runny and meat to an internal temperature of at least 74 C.
• Avoid foods containing raw unpasteurized eggs.
• Refrigerate food promptly.
Anyone who thinks they have a salmonella infection can call the 24-hour B.C. Healthlink at 811 or call a doctor.
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