Food
Canadian Food Inspection Recalls Eggs Over Salmonella Contamination
Due to potential salmonella contamination, the Canadian Food Inspection Agency (CFIA) has recalled certain batches of eggs from six brands.
The affected brands include Golden Valley, Compliments, Foremost, IGA, No Name, and Western Family. The recall covers eggs of different sizes and packaging, but only specific lot numbers are impacted. These lot codes can be found on the CFIA’s official website.
Salmonella-contaminated food doesn’t always show signs of spoilage, like a bad smell or appearance. However, it can still cause illness. Groups at higher risk include young children, pregnant women, seniors, and people with weakened immune systems.
The CFIA advises anyone who purchased eggs from these brands to check their lot numbers. If your eggs are part of the recall, either throw them away or return them to the store where they were bought.
If you suspect you’ve gotten sick after eating these eggs, contact your healthcare provider.
Salmonella contamination happens when food gets exposed to human or animal faeces. This can occur during meat processing or when produce is irrigated with tainted water.
Foods Prone to Salmonella Contamination
- Raw meat and poultry: Cooking at unsafe temperatures allows salmonella to survive.
- Eggs: Some eggs may contain salmonella before the shell even forms.
- Seafood: If harvested from polluted water, seafood can carry salmonella.
- Unpasteurized dairy products: Raw milk and related items may harbour the bacteria.
- Fresh produce: Fruits and vegetables can become contaminated through contact with faeces or contaminated water.
Tips to Prevent Salmonella Contamination
- Wash hands thoroughly with soap and warm water after handling raw meat, poultry, seafood, or eggs.
- Keep raw meat, poultry, seafood, and eggs away from ready-to-eat foods.
- Use separate cutting boards and utensils for raw and cooked foods.
- Avoid placing cooked food on surfaces that hold raw ingredients.
- Regularly clean and sanitize all food prep tools and surfaces.
Proper cooking, hygiene, and food handling are key to reducing risk.
