The Canadian Food Inspection Agency (CFIA) issued three separate recalls on Sept. 4, 5 and 6 for pork products believed to be linked to the outbreak of E. coli in Alberta.
The recall on Sept. 4 included raw pork products produced by Calgary’s V& T Meat and Food and Edmonton’s Hiep Thanh Trading, sold between July 10 and Sept. 3, 2014.
The second recall on Sept. 5 included pork spring rolls, pork buns and pork wontons produced by Vinh Fat Food Products in Edmonton and sold between July 10 and Sept. 5, 2014.
The final recall on Sept. 6 included raw pork products produced by V& T Meat Wholesale in Chestermere and sold by Timming Fresh Meats Ltd. and Hiep Hoa Asian Food in Calgary between July 15 to 29, and Aug. 14 to 17.
CFIA said the source of the contamination was unknown as of press time.
Dr. Richard Musto, Alberta Health Services (AHS) Medical Officer of Health for the Calgary Zone, said the pork products have been linked to some of the cases of E. coli that has affected 155 people in Alberta since July 16.
“They represent a lead, if you will. It’s a multi-pronged investigation and certainly it appears that these products have similar genetic fingerprints as the E.coli that affected some of the patients but we haven’t been able to link everybody to it,” he said.
“So it’s just a piece of the puzzle and we’re still trying to figure the thing out.”
The total number of reported cases of E. coli in the Calgary Zone from July 16 to Sept. 9 is 78. The Calgary Zone includes the city of Calgary, Claresholm to Didsbury, Gleichen to Banff National Park and everything in between.
The CFIA said consumers who have purchased the recalled pork products should throw them away or return them to the store where they were purchased.
E. coli can cause severe gastrointestinal issues, including: vomiting, abdominal cramps, and bloody diarrhea. Musto said the most severe cases can be fatal though none of the current cases have resulted in death.
“Certainly we know that there are some higher risk groups,” Musto said. “Young children in particular and anyone whose immune system is compromised for whatever reason have been placed on the list of those at higher risk of more severe infection.”
Musto said AHS continues to investigate whether or not there are other sources for the current E. coli outbreak.
“If anybody has food left over that they think might be the source of their illness, we take that and try to culture that, and take a very careful food history,” he said.
According to Musto, the current outbreak is a significant one.
“I couldn’t say if this is the biggest one over so many years. I don’t know that,” he explained. “But by comparison, last year in the province we had 96 cases in the whole year so this is a lot more in a period of a few months.”
According to the AHS website, there are a number of things people can do to protect themselves from the E. coli bacterium.
• Wash your hands with hot, soapy water often, particularly after a visit to the washroom, before preparing food, after touching raw meat, and after changing diapers.
• Cook beef to at least 71°C (160°F).
• Thoroughly wash vegetables and fruits before eating.
• Thoroughly wash all kitchen tools and surfaces that have touched raw meat.
• Use only pasteurized milk, dairy and juice products.
• Use only treated, or chlorinated, drinking water.
• Don’t use ice or drink tap water when travelling to countries that may have unsafe drinking water. Also avoid consuming raw fruits and vegetables, except those with skin you peel yourself.
Musto said that anyone worried they may have contracted E. coli should contact their personal physician or call HealthLink. To call HealthLink, dial 1-866-408-5465.
