E. coli cases linked to Calgary pork sausage, AHS warns

Health officials still haven’t pinpointed the source of an E. coli outbreak in Calgary, but they have linked at least two cases to a meat product sold in Calgary and area shops.

At least two of 14 E. coli infections have been attributed to Hungarian Farmer’s Sausage sold by Paolini’s Sausage and Meats Ltd., 5735 3 St. S.E. which should be treated as a raw product, says Alberta Health Services.

Anyone who purchased the pork sausage prior to Feb. 2 should cook it to an internal temperature of 71C to eliminate the dangerous bacteria.

Sources for the other cases of E. coli O157: H7 haven’t been conclusively detected, says AHS.

The product might have been sold by other retailers in the city and outside it, they say.

To reduce the risk of E. coli infection, the public is also advised to wash hands with hot, soapy water and cleanse all kitchen surfaces and tools thoroughly.

AHS urged Albertans to follow these important precautions on a daily basis to reduce risk of E. coli infection:

• Wash hands with hot, soapy water often, including after you go to the washroom, before you prepare food, after you touch raw meat, and after you change diapers;

• Cook beef and pork to at least 71 C (160 F);

• Thoroughly wash all kitchen tools and surfaces that have touched raw meat to avoid cross-contamination;

• Thoroughly wash vegetables and fruits before eating;

• Use only pasteurized milk, dairy, and juice products;

• Ensure water used for drinking or food preparation is from approved sources (including municipal water supply or properly maintained/treated well water).

Agencies/Canadajournal