Canada Meat Salmonella Recall: Affected Salami Brands

If you’ve bought salami or deli meats from a Canadian grocery store this summer, check your fridge. A sweeping multi-brand recall linked to Salmonella has pulled more than 65 products off shelves across four provinces.

Confirmed Illnesses: 90 as of August 2025 ·
Hospitalizations: 10 reported ·
Provinces Affected: 4 ·
Products Recalled: Over 65 salami and cacciatore products ·
Recall Initiated: June 2025 ·
Agency Lead: Canadian Food Inspection Agency (CFIA)

Here are seven key points that define the scope, agencies, and outbreak scale at a glance.

The pattern is clear: this is not a single-brand recall — it’s a sprawling, multi-manufacturer event. The 13-brand count means distributors and retailers across the supply chain are implicated.

What brand of salami was recalled in Canada?

Rea brand salamis recalled

• Rea Genoa Salami Sweet and Rea Genoa Salami Hot were among the first products recalled in June 2025, with identified lot codes including 5035 226, 5049 226, 5020 228, and 5035 228 (CFIA recall alert).
• The CFIA confirmed the initial recall was triggered by findings from its foodborne-illness investigation (CFIA recall alert).

Bona brand salamis recalled

• Bona Mild Genova Salami was also part of the June 2025 recall, sold in various sizes across Canadian stores (CFIA recall alert).
• Bona is listed among the 13 brands implicated in PHAC’s outbreak notice (PHAC outbreak notice).

Cosmo’s Smoked Meats products recalled

• Cosmo’s Smoked Meats products, including various smoked salami and cacciatore items, were added to the recall as it expanded (PHAC outbreak notice).
• Consumers who purchased Cosmo’s products between April and August 2025 are advised to check the CFIA recall list.

Imperial brand products recalled

• Imperial Meats products, particularly cured salami and deli meat varieties, are covered by the recall (PHAC outbreak notice).
• The brand is included among the 13 named in the PHAC outbreak notice.

What brand of deli meat was recalled in Canada?

Type of deli meats affected

• The recall covers salami and cacciatore products — both are dry or semi-dry cured sausages that are typically sliced and eaten cold (PHAC outbreak notice).
• Many people who became sick reported eating salami in prepared sandwiches or from deli counters (PHAC outbreak notice).

Recall scope and number of products

• More than 65 salami and cacciatore products were covered by recall warnings (PHAC outbreak notice).
• The recall is linked to a Salmonella outbreak that sickened at least 90 people across four provinces, with 10 hospitalizations (PHAC outbreak notice).
• The Public Health Agency of Canada (PHAC) and the Canadian Food Inspection Agency (CFIA) are the lead agencies coordinating the recall and investigation (CFIA recall alert).

What this means: the recall isn’t limited to a single deli counter or a small batch. It spans both retail-packaged salami and wholesale cacciatore sold in bulk, making it one of the largest deli meat recalls in Canada in recent years.

Which meats have Salmonella?

Common sources of Salmonella in meat

• Salmonella can be found in raw meat, poultry, eggs, and processed meats like salami and cacciatore (PHAC outbreak notice).
• Processed meats are particularly risky because contamination can occur during grinding, mixing, or curing — steps that spread bacteria throughout the product.

Poultry and Salmonella risk

• Poultry is one of the most common carriers of Salmonella, though proper cooking kills the bacteria (PHAC outbreak notice).
• Cross-contamination — using the same cutting board for raw chicken and ready-to-eat salami — is a major risk factor in home kitchens.

The trade-off: while cooking kills Salmonella, processed meats like salami are eaten raw, meaning any contamination during production reaches the plate unchanged. That’s what makes this recall particularly serious.

Salmonella outbreak Canada 2025: What is the latest?

Timeline of the outbreak and recall

• People became sick between mid-April and early August 2025 (PHAC outbreak notice).
• The initial CFIA recall was issued in June 2025 for Bona Mild Genova Salami and Rea Genoa Salami (CFIA recall alert).
• By mid-July 2025, the recall expanded to include all products under the 13 implicated brands.
• The outbreak investigation was listed as closed by PHAC as of August 2025 (PHAC outbreak notice).

Geographic spread and public health response

• The outbreak affected four provinces: British Columbia, Saskatchewan, and others (PHAC outbreak notice).
• PHAC reported that 90 people were confirmed ill, with 10 hospitalized and zero deaths (PHAC outbreak notice).
• CFIA said it was verifying that industry was removing recalled products from the marketplace (CFIA recall alert).

How can I prevent Salmonella infection from meat?

Safe handling and cooking practices

• Cook meat to recommended internal temperatures: 165°F (74°C) for poultry and reheated leftovers, 160°F (71°C) for ground meats (PHAC outbreak notice).
• Do not eat recalled products: return them to the store or dispose of them in a sealed container.

Cleaning and avoiding cross-contamination

• Wash hands thoroughly with soap and warm water for at least 20 seconds after handling raw meat or recalled products (PHAC outbreak notice).
• Do not rinse raw meat or poultry, as that splashes bacteria onto countertops and utensils.

The catch: for Canadians who have bought Bona or Rea salami but aren’t sure about lot codes, the safest move is to treat any unidentified salami from these brands as a risk. The cost of replacing a $10 pack of salami is far lower than a hospital visit.

What kills Salmonella naturally?

Heat as the primary method

• Cooking food to an internal temperature of 165°F (74°C) kills Salmonella bacteria reliably (PHAC outbreak notice).
• Freezing does not kill Salmonella — it only stops the bacteria from multiplying.

Acidity and other factors

• High acidity (e.g., vinegar or lemon juice) can reduce Salmonella levels but is not a reliable substitute for cooking.
• The safest approach: if a product is recalled, discard it. Do not rely on at-home “natural” methods to render it safe.

The pattern: salami is a ready-to-eat product that isn’t cooked before eating. No amount of vinegar marinade will fix a contaminated batch — only proper manufacturing controls and swift recalls can protect consumers.

What are the 10 riskiest foods to eat right now?

Risk factors for specific foods

• Leafy greens, deli meats, and eggs are among the riskiest foods due to contamination history (PHAC outbreak notice).
• Processed meats like salami are high-risk because contamination during grinding, mixing, and curing can spread bacteria throughout the product.

Regulatory oversight and recalls

• The CFIA and PHAC monitor and issue recalls for contaminated products, as seen in this outbreak (CFIA recall alert).
• Consumers should regularly check recalls.canada.ca for the latest recall alerts.

For Canadian households, the takeaway is clear: processed meats that are eaten without cooking — salami, cacciatore, and similar deli items — carry heightened risk. The CFIA’s multi-brand recall is a reminder to treat any pre-packaged salami with scrutiny until the recall is fully resolved.

Confirmed facts vs. what’s unclear

Below, we separate what’s been verified by PHAC and CFIA from what remains under investigation.

Confirmed facts

• Over 65 salami and cacciatore products have been recalled in Canada (PHAC outbreak notice).
• The outbreak is caused by Salmonella (PHAC outbreak notice).
• 13 brands are affected: Bona, Cosmo’s, Imperial, Longos, Luc’s, Marini, Naturissimo, P&E, Rea, Speziale, Superior, T.J. Meats, and Vince’s (PHAC outbreak notice).
• 90 people have been confirmed ill, with 10 hospitalized (PHAC outbreak notice).
• The outbreak investigation is closed (PHAC outbreak notice).

What’s unclear

• The exact source of contamination within the production chain is still under CFIA investigation (CFIA recall alert).
• The total number of unreported cases is unknown (PHAC outbreak notice).
• The full list of recalled products may expand further as the CFIA investigation continues (CFIA recall alert).

“The recall was triggered by findings from CFIA’s foodborne-illness investigation. The CFIA is verifying that industry is removing recalled products from the marketplace.”

— CFIA official recall notice (CFIA recall alert)

“Many of the individuals who became sick reported eating salami in prepared sandwiches or from deli counters. The outbreak investigation is closed.”

— PHAC outbreak summary (PHAC outbreak notice)

The implication for Canadian consumers: if you bought any of the 13 brands between April and August 2025, the decision is straightforward — check your fridge, match lot codes against the CFIA list, and dispose of any product you can’t verify. The outbreak is closed, but the risk of a forgotten pack of salami lingering in the back of the fridge remains real.

Frequently asked questions

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