Around 44 cases of salmonella have been discovered in Ontario, Quebec, Nova Scotia, and Newfoundland and Labrador, according to the Public Health Agency of Canada.
These illnesses are associated with the consumption of frozen raw breaded chicken products that may have been contaminated with salmonella.
Of the 44 cases, 28 cases were found in Ontario, 12 in Quebec, two in Nova Scotia and another two in Newfoundland and Labrador.
According to the investigation, individuals became sick between 7 February and 23 May 2015.
The agency said that illnesses with salmonella contamination can be avoided by implementing safe food handling, preparation and cooking practices when making raw chicken and frozen raw breaded chicken products.
People are urged to cook all frozen, stuffed, breaded or raw poultry products to an internal temperature of at least 74°C and whole poultry should be cooked to an internal temperature of 82°C.
Consumption of the products contaminated with salmonella may cause serious illness in infants, children, seniors and those with weakened immune systems.
The agency is leading the human health investigation of this outbreak and is in contact with its federal and provincial partners to monitor and take collaborative steps to address the outbreak.
