The Public Health Agency of Canada is investigating a potential outbreak of Salmonella poona after six cases and 14 suspected cases have been reported in Canada.

The 14 suspected cases of the relatively rare gastrointestinal illness were reported in Ontario, while the six cases of the same genetic strain were found in Manitoba, Quebec and Nova Scotia, the agency said Sunday.

For this strain, there are an average of 20 cases reported in Canada every year, Philippe Brideau, a spokesperson for the agency, said Monday.

Food safety tips
  • Wash your hands in warm soapy water before preparing food, afterward and again before eating.
  • Rinse fruits and vegetables with water. Even if peeled, or if dealing with a melon with a thick rind, consumers should still wash fruits and vegetables to avoid spreading any bacteria from the surface into the flesh.
  • Use warm soapy water to clean knives, cutting boards, utensils, your hands and any surfaces that have come in contact with food, especially meat and fish.
  • Read labels and follow cooking and storage instructions for all foods. Check the 'best before' date, and if you find something on the shelf that has expired, let the store know.
  • Refrigerate or freeze perishable food within two hours of cooking.
  • Freeze or consume leftovers within four days of cooking. Always reheat leftovers until steaming hot before eating.
  • Keep refrigerators clean and below 4 C, or 40 F. Install a thermometer in your fridge to be sure.

(Source: Public Health Agency of Canada)

The public health agency said it is working with American and provincial health authorities to identify other potential cases.

An additional 48 cases of salmonella have been reported in the United States.

Source of infection not known

The source of the infection is not known, the Canadian health agency said.

For most people, the risk posed by Salmonella poona is very low, it said in a press release.

Salmonella can be present in a variety of foods, including eggs and poultry, unpasteurized milk, and contaminated raw fruits, vegetables, seeds and nuts.

Symptoms — including vomiting, diarrhea, abdominal cramps and fever — generally occur one to three days after eating tainted food and the stomach illness can then last two to five days.

None of the individuals in the Canadian cases has had to be hospitalized.

The agency is suggesting Canadians take precautions while preparing food, such as washing hands, rinsing food, and ensuring that kitchen utensils and surfaces are properly cleaned. The precautions apply at all times, not just during outbreaks.

Previous outbreaks of S. poona in Canada and the U.S. have been associated with cantaloupes and pet turtles. Reptiles, rodents, amphibians, chicks, ducklings, kittens and hedgehogs are all potential sources of salmonella.

Pet owners should keep their aquariums clean and wash their hands after handling the animals, public health officials in Canada and the U.S. advised.

With files from the Canadian Press