An outbreak of Salmonella has hit people in four Canadian provinces.

The Public Health Agency of Canada, along with the Canadian Food Inspection Agency, Health Canada, and provincial partners, are investigating infection cases linked to frozen raw breaded chicken products.

Seven cases of salmonella illnesses have been reported in four provinces: one in British Columbia, four in Alberta, one in Ontario, and one in New  Brunswick. Two people were hospitalized. No deaths have been reported. The individuals became sick between April and May. Most of the cases were male and the average age is 26 years old.

Salmonella is usually found in raw chicken and frozen raw breaded chicken products. Illnesses can be avoided if safe food-handling, preparation, and cooking are followed during preparation of these food items.

Frozen raw breaded chicken products must be cooked to an internal temperature of at least 74°C (165°F). Microwaving of frozen raw poultry products (such as chicken nuggets, strips, or burgers) is not recommended. Using a separate cutting board, plate, and utensils is recommended when handling frozen raw poultry products to prevent bacteria from spreading.

Around six to 72 hours after exposure from an infected animal or contaminated product, salmonella symptoms usually appear, including fever, chills, diarrhea, abdominal cramps, headaches, nausea, or vomiting. Symptoms usually last four to seven days.

Anyone who experiences such symptoms and suspects they have a salmonella infection should contact healthcare providers. For more information on salmonella, visit the Health Canada website.