Trudeau Farms is recalling certain curly parsley from the marketplace because of possible Salmonella contamination.
This recall was triggered by Canadian Food Inspection Agency (CFIA) test results.
The recalled product has been sold in Quebec, Canada.
Recalled product:
| Brand | Product | Size | UPC | Codes | Distribution |
| Trudeau Farms | Curly parsley | 160 g | 0 68567 12520 8 | All bunches sold from April 24 to May 3, 2023 inclusively | Sold at: Provigo and Maxi retail stores in Quebec |
As of the posting of this recall, there have been no reported illnesses associated with the consumption of this product.
Consumers and retailers should not eat, serve, use, sell or distribute recalled products.
Recalled products should be thrown out or returned to the location where they were purchased.
About Salmonella infection
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.
Anyone who has eaten any recalled parsley and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.
Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.
Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illnesses and serious, sometimes life-threatening conditions.
Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.
(To sign up for a free subscription to Food Safety News, click here.)
