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

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.

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