Update
On Salmonella Outbreak
Agencies Continue
to Monitor for Cases and Ensure Food Safety Compliance Standards are Met
Ministry of Health and
Long-Term Care
News Release
December 14, 2005
TORONTO, Dec. 14 /CNW/ -
A recent Salmonella outbreak linked to consumption of bean sprouts appears
to be over, Ontario's Chief Medical Officer of Health, Dr. Sheela Basrur
announced today.
Many varieties of
sprouts have been associated with serious foodborne infections in Canada and
other countries, and the Ministry of Health and Long-Term Care is advising the
public that sprouts are rarely considered 'risk free.'
"Individuals who are at
risk of serious illness from foodborne infections, such as the elderly, people
with weak immune systems and young children, should not eat any type of
sprouts. Other individuals can reduce their risk of illness by avoiding raw
sprouts," said Dr. Basrur.
Since October 1,
2005, 648 cases of Salmonella have been reported across Ontario.
An order issued by
Toronto Public Health on November 25 against a Toronto bean sprout producer to
stop distribution of sprouts has been lifted.
The Ministry of Health
and Long-Term Care will continue to monitor for Salmonella cases and compile
data from this outbreak. The Ministry is also working with local public health
units, the Ontario Ministry of Agriculture, Food and Rural Affairs, the
Canadian Food Inspection Agency and the Public Health Agency of Canada to
inform bean sprout distributors of compliance requirements and proper food
safety techniques.
Salmonella can
contaminate raw fruits and vegetables that have been in contact with unclean
water, animal manure, or an infected food handler.
Symptoms of Salmonella
infection include fever, headache, diarrhea, stomach cramps, nausea and
sometimes vomiting. Symptoms usually occur 12 to 36 hours after eating
contaminated food or water.
Backgrounder - SPROUTS AND FOODBORNE ILLNESSES
Sprouted seeds and beans have become very popular in Canada in recent years.
Various sprouts, including radish, mung beans, and alfalfa, have been linked
to outbreaks of Salmonella infections in several countries, as well as other
infections such as E. coli O157:H7. The largest outbreak took place in Japan
in 1996, where 6000 people got sick and 17 people died after eating radish
sprouts contaminated with E. coli. Public health officials are working with
industry representatives to implement safer growing methods while warning
consumers about the potential risk of eating sprouts.
The Risks of Eating Sprouts
Not all sprouts are contaminated, and the majority of people who eat sprouts
do not get sick. However, anyone who eats sprouts is at risk for exposure to
E. coli O157:H7 or salmonella bacteria. These bacteria can cause severe
illness, and in rare cases death, in young children, the elderly and people
with weak immune systems.
Who Should Avoid Eating Sprouts?
Young children, the elderly and people with weak immune systems should avoid
eating all sprouts - raw or cooked. Individuals in these high risk groups
should make sure there are no sprouts in salads, stir-fried dishes, sandwiches
or other dishes they consume.
Sprouts can cause illness in healthy individuals as
well. For those healthy adults who wish to eat sprouts, the risk of illness
can be reduced by avoiding all raw sprouts or lightly cooked bean sprouts. The
following steps can help healthy individuals minimize the risk of illness:
- Select crisp-looking sprouts, and, if possible, buy sprouts that are
kept at refrigerator temperature.
- Avoid musty-smelling, dark, or slimy-looking sprouts.
- Refrigerate sprouts at home. The refrigerator should be set at no
higher than four degrees Celsius (40 degrees Fahrenheit).
- Dispose of sprouts after a few days, or as soon as they lose their
crispness.
- Wash hands with warm water and soap before and after handling sprouts
and all other raw foods.
- Thoroughly wash and cook sprouts before eating.
Does cooking bean sprouts eliminate risk?
Thorough cooking significantly reduces and can potentially eliminate risk for
many foodborne illnesses. However, there are no conclusive studies on the
exact cooking time and temperature required to kill any bacteria that may be
on sprouts, so people who consume sprouts do so at their own risk.
What are the symptoms of Salmonella and E. coli O157:H7 infection?
Symptoms of Salmonella infection include fever, headache, diarrhea, stomach
cramps, nausea and sometimes vomiting. Symptoms usually occur 12 to 36 hours
after ingesting contaminated food or water, and illness can last as long as
seven days. Severe cases may require hospitalization. Symptoms of E. coli
O157:H7 are very similar, and can include stomach cramps, vomiting, fever and
bloody diarrhea. Symptoms can occur within two to 10 days of eating
contaminated food or water. In severe cases, infection can lead to acute
kidney failure. People who experience symptoms of Salmonella or E. coli
infection should contact their doctor immediately.
Can Salmonella or E. coli bacteria be washed off?
All fruit and vegetables should be washed before consuming or preparing.
However, this does not guarantee that bacteria will be removed. You cannot
see, smell or taste Salmonella or E. Coli on sprouts.
How do sprouts become contaminated?
Public Health scientists believe that the seeds used for sprouting are the
most likely source of contamination. Salmonella or other bacteria can lodge in
tiny seed cracks and are difficult to eliminate. The warm, humid conditions
required to sprout seeds are also ideal for bacteria growth.
