Safeway has recalled field cucumbers and various in-store produced products that contain cucumbers purchased from Safeway due to possible Salmonella contamination. Consumers should not consume the recalled products described below.
This recall applies to fresh field cucumbers sold in bulk, unwrapped and various in-store produced products that contain cucumbers, such as Greek salad, vegetable trays, sushi and sandwiches purchased from Safeway on or before September 6, 2015. Consumers who are unsure if they have purchased affected products should check with their Safeway store.
The products have been distributed in the following provinces: Alberta, British Columbia, Manitoba, Ontario and Saskatchewan.
In addition, Overwaitea Food Group is recalling field cucumbers purchased from Save On Foods, PriceSmart Foods, Coopers Foods, Overwaitea, and Freson Brothers.
This recall applies to fresh field cucumbers sold in bulk, unwrapped purchased from Save On Foods, PriceSmart Foods, Coopers Foods, Overwaitea, and Freson Brothers on or before September 4, 2015. Consumers who are unsure if they have purchased affected cucumbers should check with their retail store.
The cucumbers were sold from Save On Foods, PriceSmart Foods, Coopers Foods, Overwaitea, and Freson Brothers stores in Alberta and British Columbia.
Currently, the Canadian Food Inspection Agency (CFIA) is not aware of any reported illnesses in Canada associated with the consumption of these products.
The recall was triggered by a recall by Andrew and Williamson Fresh Produce (“A&W”) of San Diego, California, and may be associated with an outbreak in the United States.
People who are sick with Salmonella usually experience diarrhea, fever, and stomach cramps about 12 to 72 hours after they eat something contaminated with Salmonella bacteria. Most people are sick for 4 to 7 days and can get better without treatment.
People who are at high risk for Salmonella infection include: infants, elderly, immunocompromised, including persons on immunosuppressive therapies or medications, and pregnant women. It is important for people at high risk to follow the standard CDC guidance about Salmonella. People can decrease their risk of Salmonella infection through proper food handling and preparation and by practicing proper hand washing and hygiene practices.
Robert Herriman is a microbiologist and the Editor-in-Chief of Outbreak News Today and the Executive Editor of The Global Dispatch
Follow @bactiman63
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