SEPTEMBER 23 UPDATE: The Public Health Agency of Canada is now investigating 21 cases of E. coli: nine in British Columbia, nine in Alberta and one each in Saskatchewan, Manitoba and Quebec.
It brings the total number of cases under investigation to 21.
According to the Public Health Agency, “certain contaminated cheese products manufactured by Gort’s Gouda Cheese Farm in Salmon Arm, British Columbia, have been identified as the source of the illnesses;” which occurred between mid-July and early September.
SEPTEMBER 19 UPDATE: There are now eight confirmed E. coli cases in Alberta, and one other suspected case linked to contaminated cheese; six cases are from Calgary, and three are from Edmonton. The people feel ill between July 31 and September 2.
Alberta Health said on Thursday, “although the investigation continues, evidence gathered points to cheese from Gort’s Gouda Cheese Farm of Salmon Arm, B.C., as the probable source.”
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One person is dead and a number of others have fallen ill after eating cheese contaminated with the E.coli bacteria, prompting a recall.
Alberta Health spokesperson John Muir said on Wednesday that the youngest person to get sick was a three-year-old child; the oldest was 78.
“None of these people have been hospitalized, and they’re all recovering,” Alberta’s chief medical officer, Dr. James Talbot said of the seven cases that were confirmed on Wednesday.
One person in B.C.’s interior who had the same strain of E. coli and ate Gort’s gouda died in late August. However, the B.C. Centre for Disease Control has yet to conclusively link the cheese to the person’s death.
When asked why it had taken this long to issue the recall, Talbot said, “the first case that was identified was in late July and there have been continuing cases throughout August until September. It takes a while both to identify the organism, and then to identify that it’s the same organism and the same product. So it’s taken this amount of time to be able to establish what the source was.”
He added that there’s always a small risk associated with unpasteurized products.
Watch: Difference between raw and pasteurized cheese:
“If everything works properly in an unpasteurized milk or cheese process, the risk of this happening are very small; but they are not zero.”
Muir has advised Albertans to do the following: “take a look in their fridge or freezer, see if they have any of the affected product, and if they do to throw it out. If they have consumed the product and are feeling ill, to seek medical attention. And what we know of this particular E.coli is it can be quite hard on an individual.”
These are the raw milk cheeses affected by this voluntary recall:
Medium Gouda Cheese Quaso de Prato
Aged Quaso de Prato
X Aged Quaso de Prato
Cumin Quaso de Prato
Greek Blend: Onion, Paprika, Parsley, Pepper, Thyme, Oregano Quaso de Prato
Gouda Cheese with Jalapeno Peppers Quaso de Prato
Smoked Gouda Cheese Quaso de Prato
Gouda Cheese with Red Peppers, Ginger Onions & Garlic Quaso de Prato
Peppercorn, Ginger, Paprika, Onion & Garlic Quaso de Prato
Parsley, Celery, Onion, Garlic, Dill & Chives Quaso de Prato
Maasdammer
Beaufort
Parmesan
Mazouda
Gort’s Gouda Cheese Farm brand Mild Gouda Cheese
These products (with Lot codes 122 to 128) were sold at the manufacturer’s outlet, at retail stores in Alberta and British Columbia, and over the internet from May 27 to September 14, 2013.
Some product packages may not bear a lot code or indicate that the cheese was made with raw milk. These products were also sold clerk-served from deli counters with or without a label or coding. Consumers who are unsure if they have purchased the affected product are advised to contact their retailer.
The particular strain of E. coli that’s been linked to the outbreak is known to cause stomach cramps and mild to severe diarrhea that can be bloody. Symptoms start two to 10 days after exposure to the bacteria, and usually last between five to 10 days. Some people may also have seizures or strokes; others may need blood transfusions and kidney dialysis.
“The worst that could happen could lead to death,” said Muir, “which is why if you are feeling any of those symptoms it’s important to seek out medical attention as soon as possible.”
BC Center for Disease Control says if you have consumed this cheese and feel well, there is no reason for alarm and no need to do anything.
Watch: Gort’s Gouda offers apology over cheese recall:
The owners of Gort’s Gouda Cheese Farm spoke to Global News last week.
As far as figuring out where the possible contamination came from, Gary Wikkerink said, “We are still investigating it. We are still baffled as to how it got in there.”
Wikkerink also told Global News they dealt with a recall of another product in the past, but no one became sick as the result.
In 2012, Gort’s Heavy Cream was recalled due to an unspecified microbiological contamination.
Kathy Wikkerink told Kamloops radio station CHNL that all raw milk production has stopped at the business, and no one there has become ill from E. coli.
She asked customers for forgiveness and understanding, and said the outbreak could take a financial toll on the family operation.
“We don’t know the full impact yet but it could be as far as two years worth of work that’s gone to the ground.”
– With files from Justin McElroy, Peter Meiszner and Yuliya Talmazan, Global News and The Canadian Press
Video: Gort’s Gouda Cheese Farm
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