Canada: Outbreak connected to shredded pork rinds leads to CFIA warning

Published 2021년 9월 20일

Tridge summary

The Canadian Food Inspection Agency and the Ontario Ministry of Health have issued a warning against the consumption of certain brandless Shredded pork rinds in the Greater Toronto Area, due to a Salmonella contamination outbreak. These products, sold to restaurants in plastic bags with no labels or instructions, have been linked to a series of salmonellosis cases among consumers of Vietnamese and other Asian cuisine. The agencies are advising restaurants to check for the contaminated products and cease their use, while also urging anyone who has consumed them and developed symptoms to seek medical attention. Salmonella infections can be particularly dangerous for infants, children, seniors, and those with weakened immune systems, and can lead to misdiagnosis due to symptoms that mimic other illnesses.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The Canadian Food Inspection Agency and the Ontario Ministry of Health are warning restaurants in the Greater Toronto Area not to purchase, use, or serve certain brandless Shredded pork rinds because of possible Salmonella contamination. This warning was triggered by an investigation into a foodborne illness outbreak of salmonellosis. The outbreak is associated with consumption of food dishes containing shredded pork rind and/or shredded pork skin from certain restaurants serving Vietnamese NS other Asian cuisine in the GTA. These products were sold frozen to restaurants in clear plastic bags with no labels, no lot codes, no identifiers, and no cooking instructions. Recalled products: The following products are known to have been sold to certain restaurants in the GTA which serve Vietnamese/Asian meals Restaurants should check to see if you have the affected products. If the products are in their facility, they should not be used. As of the posting of this warning, there have been ...

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