2016-03-17 Food Safety Testing Bulletin

March 2016
four images featuring food

The Canadian Food Inspection Agency's (CFIA) priority is to protect consumers by safeguarding Canada's food supply. The Agency verifies that industry is meeting federal food safety requirements and conducts sampling and testing to detect food safety risks.

Monitoring the levels of chemical hazards, microbiological hazards, undeclared allergens, sulphites and gluten in the food supply helps the CFIA identify food safety hazards and develop risk management strategies to minimize potential risks to Canadians.

When non-compliance is found, the CFIA does not hesitate to take appropriate action. These actions may include notifying the manufacturer or importer, requesting a corrective action, additional inspections, conducting further directed sampling or product seizure and/or recall.

Allergen Reports

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Soy in Pre-Packaged Grain-Based Products (2012-2013)

A targeted survey testing 368 grain-based foods found that soy was present in 34 per cent of samples. The foods tested ranged from single ingredient foods, such as flour and whole grains, to multiple ingredient foods such as baked goods that contained whole and ground grains. Low-level cross contamination can happen as part of normal agricultural practices. Positive results were followed up by the CFIA.

Chemical Residue Reports

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Cadmium in Selected Foods (2011-2013)

A targeted survey testing 1,805 selected food products found that cadmium was present in 57 per cent of grain-based foods, 72 per cent of vegetable/nut-based foods, and 72 per cent of assorted foods. Cadmium is a toxic metal that can be found in food because of contamination of soil and water from natural sources and human activities. Health Canada found that the levels of cadmium found in this survey do not pose a risk to human health.

Microbiology Reports

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Bacterial Pathogens and Generic E. coli in Leafy Vegetables (2011-2012)

This A targeted survey tested 1,537 samples of leafy vegetables for bacterial pathogens including: E. coli O157, Salmonella, Shigella, Campylobacter, Listeria monocytogenes, and generic E. coli. E. coli O157, Salmonella, Shigella, and Campylobacter are not detected in any of the samples. One of the samples were found to have an elevated, yet marginally acceptable, level of generic E. coli. Two samples were found to have Listeria monocytogenes. The CFIA conducted appropriate follow-up activities for the contaminated products.

A complete list of the CFIA's food safety testing reports is available.


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