A third recall has been initiated in Canada related to a Salmonella outbreak associated with fresh sprouts from Sunsprout. The recall covers micro-greens including alfalfa and onion, and alfalfa and radish.

There is concern that consumers may have the recalled microgreens in their homes because of their relatively long shelf life. The sprouted greens named in the expansion of the Sunsprout product recall have best-before dates up to and including Oct. 5, according to the recall notice posted by the Canadian Food Inspection Agency. Previously recalled Sunsprout microgreens have best-before dates up to and including Oct. 13.

Public Health ontario is investigating an outbreak of infections associated with the recalled microgreens, according to the food inspection agency.

The company reports having distributed toe recalled sprouted greens to retail stores in ontario and British Columbia.

“This recall was triggered by findings by the CFIA during its investigation into a foodborne illness outbreak. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated,” according to the recall notice.

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 sprouted microgreens 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.