Alberta Health Services (AHS) is warning Calgarians to take precautions to reduce the risk of E. coli following 14 confirmed cases in the region including two linked to a pork sausage sold by local retailers.
“In the preparation of the product it was not processed adequately to be regarded as ready to eat,” explains Dr. Judy MacDonald, AHS medical officer of health for the Calgary Zone. “There was probably a misunderstanding, or a lack of understanding, about what to do with this product.”
Anyone who purchased Hungarian farmer’s sausage prior to February 2 should treat the sausage as if it contains raw pork and cook to an internal temperature of 71 degrees Celsius. MacDonald says Paolini’s provides sausage to more than 20 retailers and the name Paolini may not be evident on the product’s packaging.
On February 2, Paolini’s Sausage & Meats Ltd. production facility was closed and disinfected.