The Canadian Food Inspection Agency (CFIA) is warning the public not to consume and retailers, restaurants and institutions not to sell or use Alwatania brand Liquid Tahina due to possible Salmonella contamination.
This warning was triggered by CFIA test results and they are now conducting a food safety investigation.
|Alwatania (Arabic label only)
||6 224007 246221
Best Before 19/05/2021
Consumers should check to see if they have the affected product in their home. If the product is in their home, they should not consume it.
The CFIA advises that If you think you became sick from consuming this product, call your doctor.
As of now, there have been no reported illnesses associated with the consumption of this product.
About Salmonella infections
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 products 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 a severe illness 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.
Source: Food Safety News