Marini Foods Limited is recalling Rea brand Genoa Salami and Bona brand Genova Salami from the marketplace because of possible Salmonella contamination, according to the Canadian Food Inspection Agency (CFIA).
This recall was triggered by findings from the CFIA during its investigation into a foodborne illness outbreak. There have been reported illnesses associated with the consumption of these products.
The recalled products have been sold in Alberta, Manitoba and Ontario, Canada, and may have been distributed in other provinces and territories. These products may have been sold clerk-served from deli counters with or without a label or coding.
Recalled products:
Bona – Mild Genova Salami
Size: Variable
UPC: None
Codes: 5035 226
Rea – Genoa Salami Sweet
Size: Variable
UPC: 8 41571 04226 2
Codes: 5035 226, 5049 226
Rea – Genoa Salami Hot
Size: Variable
UPC: 8 41571 04228 6
Codes: 5020 228, 5035 228
Consumers should check to see if they have the recalled products in their homes. Recalled products should be thrown out or returned to the location where they were purchased.
Consumers who are unsure if they have purchased the affected products are advised to contact their retailer. If you suspect illness from consuming a recalled product, contact your healthcare provider.
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 of the recalled tahini 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.
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