> Canada and the EU—you can buy meat there and know that you will not get salmon...

Arubis · 2026-08-28T21:43:32

Interesting -- I stand at least in part corrected. It _is_ the case that there's regulations intended specifically to address this. It seems they're not 100% effective, though.

What gets me about your linked cases is that, with one exception, they're all to foods that you'd consume without further preparation or cooking. Not sure what to make of that--but it's not what you'd expect for a salmonella source.

sellmesoap · 2026-08-29T23:09:08

The last time I had salmonella like food poisoning in Canada was likely a plate of vegetarian linguini in a small town restaurant. Could be someone grabbed my plate while processing meat or who knows... Meanwhile our food regulation folks are busy culling herds a year+ after a reported bird flu infection, or herds of cattle/raindeer at great emotional and financial cost only to have tests come back clean. Maybe we need to acknowledge when actions are more destructive then protective and course correct, issue apologies and make financial repairs to those affected. It sure makes for a lot of negative publicity for agencies tasked with protecting the public.

gnuplustoejam · 2026-08-28T21:53:05

Salmonella is destroyed by heat.

That's why you should thoroughly cook your food, especially if you have a weakened immune system.

Eggs get recalled for Salmonella because we like them sunny side-up.

Salmonella in ready-to-eat foods, introduced by cross-contamination, is a different story.