Questions and Answers - CFIA Investigation into Cardinal Meat Specialists Ltd. (E. coli O157:H7)

Background on the recall

Why is this product being recalled?

Loblaw Companies Ltd. has initiated this recall because certain Butcher's Choice Garlic Peppercorn beef burgers may be contaminated with E. coli O157:H7. On December 5, the Public Health Agency of Canada (PHAC) notified the CFIA of a cluster of E. coli O157:H7 illnesses potentially linked to a common food source - hamburgers from Cardinal Meat Specialists Limited. Based on this information, the Canadian Food Inspection Agency (CFIA) immediately launched a food safety investigation, which included extensive testing of samples collected at the retail level across the country.

What should the public do if they have the recalled products?

Consumers should dispose of any recalled product or return it to the store where it was purchased.

How many products are being recalled?

Recall details are available on the CFIA's website and reported on HealthyCanadians.gc.ca.

What is the total volume of recalled product?

For specific information on the volume of the meat that has been recalled, contact Loblaws Customer Relations at customerservice@loblaws.ca or 1-800-296-2332.

Will there be additional recalls from this company?

CFIA inspection staff are continuing with the food safety investigation and testing. If any additional products are determined to be affected, these products will also be recalled from the marketplace.

Which companies supplied beef to Establishment 752?

The ingredients were purchased from various Canadian and international suppliers. These ingredient sources are being examined as part of the CFIA investigation.

Did XL Foods Inc. supply ingredients to Establishment 752?

Yes, XL Foods Inc. is one of several ingredient suppliers.

Is this E. coli O157:H7 strain the same as the one identified at XL Foods Inc. earlier this year?

No. The unique identifiers for each of these strains of E. coli O157:H7 are not the same.

Did Establishment 752 test their products for E. coli?

Robust testing requirements for raw beef material that is used in the production of ground beef is in place in Canada and all slaughterhouses and processors producing beef material for ground beef should test every lot for E. coli O157:H7. Since Establishment 752 buys raw beef materials from other suppliers, these incoming materials are already tested for E. coli O157:H7.

In addition, the CFIA conducts sampling and testing of ground beef on a monthly basis at all federally registered meat processing establishments. Establishments that only receive product for further processing (grinding) are not required to test for E. coli as the incoming materials are already tested for E. coli O157:H7.

Will this be another large beef recall?

Establishment 752 is a processing facility that uses ingredients supplied by various sources. If a contaminated ingredient is identified, additional products and facilities may be implicated, which could increase the number of recalled products. The CFIA will immediately alert the public if any further potentially unsafe products are identified.

Why didn't the CFIA initiate a recall as soon as it was made aware of the illnesses?

The CFIA takes action when it has science-based evidence that a product on the marketplace has been contaminated. This evidence was available through laboratory testing on December 12. Extensive national sampling and testing were implemented to confirm the source of contamination. All samples collected at the retail level were negative until December 12. Two presumptive positive samples provided the necessary evidence to initiate a food recall on the affected product.

How did contaminated product enter the marketplace?

The CFIA is conducting a review to assess how and where contamination may have occurred. The CFIA will trace back the food used in the production of these hamburgers to identify potential sources of contamination.

How will the CFIA determine the source of contamination?

The CFIA trace back investigation is focussing on the company's records to identify ingredients used in the production of the recalled burgers.

Is it possible that the source of contamination may not be found?

The detection of E. coli O157:H7 in beef processing facilities is not uncommon and even the best food safety controls cannot eliminate all potential opportunities for contamination. A detailed review is underway to assess how and where contamination may have occurred which resulted in two presumptive positives; however, it is possible that a single, definitive source may not be identified.

If E. coli is destroyed by proper cooking, why are contaminated products recalled?

Although cooking contaminated products to the proper temperature destroys E. coli, there are risks associated with cross-contamination during cooking and the potential for bacterial spread by infected persons. Therefore, as a precaution, products that may contain E. coli are recalled from the marketplace.

Background on the plant

What products are produced at Establishment 752, Cardinal Meat Specialists?

Establishment 752, Cardinal Meat Specialists Limited, produces various types of fresh and frozen meat and vegetable burgers. All burgers are uncooked.

How many plant employees and how many inspectors are in this plant?

Currently, there are 55 employees at the plant. There are three CFIA inspectors who cover three shifts at the plant (day, morning and night).

Does this plant ship internationally?

This plant is eligible to export to the U.S. and the Philippines. No products from the recalled lot were exported.

Has the CFIA issued CARs to this plant in the past?

Yes. Since January 2012, two CARs have been issued.

Both CARs were issued on January 26, 2012, and closed on March 29. These CARs related to improper storage of cheese ingredients and improper tracking of lot numbers of cheese ingredients.

Does this company have a history of recalls?

Product from this company was last recalled in 2007.

What are the results of CFIA and company E. coli testing?

All monitoring sampling results have been negative for E. coli.

What are the next steps in the food safety investigation?

CFIA laboratories will continue to report test results for the retail samples submitted. To date, two retail samples have been confirmed positive for E. coli O157:H7.

The CFIA will also continue the in-depth review at the establishment to assess how and where contamination may have occurred. Initial findings have not identifed any issues with the company's E. coli O157:H7 control measures. The Agency will continue to work with the company to determine if there were other affected products and will take immediate action in response to any issues of concern at the establishment.

How does the company manage E. coli risks?

Establishment 752, Cardinal Meat Specialists Limited, employs its own Quality Assurance (QA) personnel and has a Hazard Analysis Critical Control Points (HACCP) system in place. This is typical of a federally registered meat plant, where there are QA staff employed by the company as well as CFIA inspectors that visit the plant during operations.

QA staff observe and monitor that employees carry out their duties correctly and take regular product and environment samples to verify that the plant's HACCP system continues to control all food related hazards. When QA staff find a product or process that is not in compliance with federal food standards, they are responsible to develop and implement an effective action plan to correct the non-compliance and prevent it from re-occurring. QA staff must also reassess the operators HACCP system annually to ensure that it is still effective in controlling all food related hazards.

CFIA inspectors are responsible for verifying that industry is following federal food safety rules and that federally registered establishments have effective preventive measures in place to reduce risks.

Inspectors divide their time between assessing each establishment's implementation of their food safety program and conducting on-site inspections, which include observing plant processing activities, interviewing plant personnel, reviewing test results and assessing plant control measures. CFIA inspectors also take samples for testing as per the National Sampling plan guidelines. Depending on the type of facility being inspected and the type of product being processed, different verification tasks must be performed daily, weekly, monthly or yearly.

While performing these tasks, if an inspector identifies a product or process that is not in compliance with federal food standards, the nature of the issue identified will dictate the course of corrective action. Food safety issues are dealt with immediately. Other deviations to the applicable regulatory requirements or HACCP system are unacceptable and must be addressed by the company within a specific timeframe.

When a problem is identified, a CAR is issued. The CFIA requires that the plant operator submit an action plan to fix the problem and prevent it from re-occurring. The CFIA also verifies that the operator's plan has been implemented appropriately. When the plan is not effective or when the operator is unwilling or unable to correct the problem, the CFIA pursues stronger enforcement options.

Information on Canada's Food Safety System

It seems as though E. coli contamination is increasing. Is the system not working?

Although recent events may give the impression that E. coli contamination is increasing, the data continues to show a significant downward trend in the number of E. coli O157:H7 cases of human illness over the past five years. For example, the number of cases reported in 2011 was half of the number reported in 2006. According to PHAC, the data reported so far in 2012 continues to show a downward trend.

Since E. coli is not unexpected in the meat industry, what are the steps in place to manage this risk and protect the food supply?

Federally registered meat establishments are required to have a detailed Hazard Analysis Critical Control Points (HACCP) plan to minimize risks related to E. coli.

The CFIA's role is to verify that the company's HACCP plan is sound and being implemented effectively. CFIA inspectors are on-site daily at federally registered meat establishments to review company records and to verify that proper food safety protocols are being followed. Sampling is conducted according to national sampling plans.

The CFIA takes immediate action whenever food safety is threatened.