Old Dutch cheddar and sour cream potato chips are the subject of a recall announced Dec. 20 by the Canadian Food Inspection Agency due to risk of salmonella contamination. The potato chips have been distributed in the four western provinces and in Ontario and are being voluntarily recalled by Old Dutch Foods Ltd. There have […] Read more
Tag Archives Food Safety — page 2
CFIA recalls broccoli slaw
Broccoli slaw distributed by Sobeys stores across most of Canada is subject to recall for potentially carrying listeria bacteria. The Canadian Food Inspection Agency issued the warning Nov. 28, affecting all provinces except Quebec. Sobeys is voluntarily recalling the Compliments brand of broccoli slaw in the 340-gram package bearing a best before date of Nov. […] Read more
Food sector faces new food safety regulations
Safe Food for Canadians Act outlines inspection requirements, mandatory licensing and product labelling
OTTAWA — New food safety regulations should be published later this year with an emphasis on continuous improvement throughout the chain. Regulations for the 2012 Safe Food for Canadians Act will be published in the Canada Gazette, and it will be open for public comment, federal Health Minister Jane Philpott told the Canadian Meat Council’s […] Read more
Irradiated ground beef plan decades in making
The current list:
Ruth Brinston has a simple desire. She wants to be able to buy irradiated beef at her local grocery store in Ottawa. The semi-retired scientist and consultant has been studying and promoting irradiation for 30 years and has no qualms about its ability to improve food safety by killing E. coli and other dangerous bacteria. […] Read more
Hard to kill
Seventy-one Celsius is the recommended temperature for cooking hamburgers to kill any bacteria they might contain. Now research indicates 71 C is not enough to kill some forms of E. coli, including some that are dangerous to humans. It opens the door to new worries about food safety. Lynn McMullen, a food biologist and professor […] Read more
CFIA tests for glyphosate in food
Last month, the U.S. Food and Drug Administration said it would begin testing foods and grains for residues of glyphosate. The testing, which is expected to start this spring, will be the first time the FDA has monitored food for glyphosate, the active ingredient in the herbicide Roundup. The FDA decision was widely reported in […] Read more
Company gives ethics priority
BADEN, Ont. — Business acumen lies behind Pfenning’s Organic Farm, but another element to success is equally important, if not more so. “I’d rather lose money than compromise ethics,” Jenn Pfenning said. She and her husband, Ekk, operate the business with other family members. Ekk’s mother, Barnhild, is still involved. The family, which founded the […] Read more
Red meat declared cancer risk
Livestock and meat industry reactions to an international study that says hot dogs, bacon and other processed meat can cause cancer range from outrage to skepticism to pragmatism. A summary of the study conducted by the World Health Organization’s International Agency for Research on Cancer (IARC) said there is “sufficient evidence” to link consumption of […] Read more
Food industry applauds food safety changes
The risk-based system opens door to innovation and allows industry to act quickly if changes to safety practices are needed
OTTAWA — The Canadian meat industry welcomes government plans to move toward risk based food safety assessments, but it also wants guarantees the new approach is fair and easy to implement. “This should provide for a regulatory environment that permits competitiveness and facilitates innovation while improving food safety outcomes,” said Henry Mizrahi, past-president of the […] Read more
Meat grading overhaul long time coming
Despite an agreement in 2011 to change from three yield classes to five, changes have been stalled by regulations
The head of the Canadian Beef Grading Agency would change the way millions of cattle are graded each year if she had her way. Cindy Delaloye said proposals have been made since 2011 to change the current system of three yield classes to five, which would more accurately assess modern beef carcasses. However, not much […] Read more
