Health officials said the outbreak of salmonella related to pork deli meat, which is being sold at grocery stores and sold in prepared sandwiches, is on the rise.
Canada's public health agency said 84 people have been ill since April and there are currently nine hospitalizations.
This is more illnesses and two hospitalizations since the agency's last report in late June.
PHAC said the infection is linked to Rea Brand Genoa Salami Sweet, Rea Brand Genoa Salami Hot and Bona Brand Mild Genova Salami.
The Canadian Food Inspection Agency recalled products from Ontario, Alberta and Manitoba on June 10th.
Most of the reported illnesses have been in Alberta, with 67 people sick, but the outbreak also affects Ontario, where 15 people are sick, and Manitoba, one disease. One illness reported in BC is associated with a trip to Alberta.
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Salmonella is a foodborne bacteria disease that can spread a few days or weeks after a person is infected, even if they are not present.
It can lead to severe and potentially fatal infections, especially for children, pregnant people, elderly people, and people with weak immune systems.
April Hexemer, the head of outbreak management for the federal agency, said there is a delay in reporting between when a person gets sick and when the illness is reported to public health officials.
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“The process can take a variety of times depending on the state where people are in. So, overall, in addition to the incubation period, this outbreak study will take all lab-confirmed tests from 11 to 45 days,” Hexemer said in an interview Friday.
The illness can last up to a week, but Hexemer said in this case, some people have noticed that they have been sick for up to 10 days.
Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, convulsions, and diarrhea.
Hexemer said there is a secondary salmonella transmission from individuals to people, but in most cases it appears that people who ate contaminated products have become ill.
She said she had the opportunity to cross contaminate at the deli and had prepared a sandwich counter.
“If a slicer is used, or there's something to reduce the product, there's an opportunity for the contamination to pass on to the next product because one product is contaminated,” Hexemer said.
She also pointed out that all jurisdictions have procedures and guidelines on how machines need to be cleaned and sterilized, and grocery stores should follow those rules.
Notifications recommend checking the following product codes: 5035226, 5049 226, 5020 228, 5035 228, and 5035 226.
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