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Archived - Update – Enhancement to the management of the risks of Vibrio parahaemolyticus in Raw Oysters

This page has been archived

This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.

Update - Enhancement to the management of the risks of Vibrio parahaemolyticus in Raw Oysters

Ottawa, October 20, 2015 - This notice provides an update to the information published on August 21st, 2015. Modifications to the food safety requirements for managing Vibrio parahaemolyticus (Vp) in British Columbia raw oysters are now in effect, as noted below.

Bacteriological guideline (end-product) for Vp
Test OrganismProduct TypeNumber of sample unitsAcceptance number (c)m/gM/gCriteria for action
Vibrio parahaemolyticus Raw Oyster 5 0 100 n/a Reject if any unit is equal to or exceeds m

As part of its food safety activities, the CFIA will continue to verify that appropriate controls for Vp in oysters have been implemened at federally registered shellfish processing establishments. This may include sampling and testing of products. Any samples found to exceed the new interim guideline will not be permitted for sale and will trigger a follow up investigation.

For further information, please contact your local CFIA office.

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