Drug-resistant Salmonella in recalled salami sickens dozens across Canada; hidden threat in everyday meats and how to stay safe
Salmonella
after eating Genoa and Genova
salami
recalled early this month, authorities confirmed. Seven people required hospitalization, though none have died.
Salmonella is a type of bacteria that causes foodborne illness, commonly from contaminated meat, eggs, or produce. It can lead to symptoms like diarrhea, fever, and stomach cramps, usually within 6 to 72 hours of exposure.
How it started
Between mid-April and late May, consumers began showing symptoms, including fever, cramps, nausea, diarrhea, and headache, typically occurring 6 to 72 hours after consuming contaminated meat.
These symptoms affected individuals ranging from toddlers to centenarians. The pathogen behind the outbreak, Salmonella enterica serotype, is known to resist multiple antibiotics (streptomycin, kanamycin, ampicillin, sulfisoxazole), complicating treatment.
The Canadian Food Inspection Agency (CFIA) and Public Health Agency of Canada (PHAC) traced the contamination to specific lots of Rea Genoa Salami (Sweet and Hot) and Bona Mild Genova Salami, distributed across grocery stores, delis, cafés, and butcher counters in Alberta, Ontario, and Manitoba.
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What you should do
The CFIA issued a voluntary recall on June 10 and urges households and businesses to check for affected lot codes, 5035 226, 5049 226, 5020 228, and UPCs on wrapper labels. Even unlabeled deli meats could be from contaminated batches.
If you suspect you've consumed the product and develop symptoms, contact a healthcare provider immediately. Return the product for a refund or dispose of it, and disinfect all surfaces that may have touched it
PHAC emphasizes that new cases may surface up to 45 days after consumption due to delayed reporting.
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