Recalls of Foods due to Microbial Contamination Classified by the Canadian Food Inspection Agency, 2000 to 2017

2019 ◽  
Vol 82 (11) ◽  
pp. 1901-1908
Author(s):  
ADRIAN HEROD ◽  
LAWRENCE GOODRIDGE ◽  
JOHN ROHDE
Keyword(s):  
Microbial Contamination ◽  
Meat Products ◽  
Food Products ◽  
Food Inspection ◽  
Inspection Agency ◽  
Contaminated Food ◽  
Seafood Products ◽  
Edible Seeds ◽  
Canadian Food Inspection Agency ◽  
Food Recalls

ABSTRACT Recall of microbial-contaminated food products is an important intervention in preventing the transmission of foodborne illness. Here, we summarize the number and nature of foods recalled as a result of microbial contamination, classified by the Canadian Food Inspection Agency, for the period 1 January 2000 through 31 December 2017. A total of 10,432 food products were recalled from 2,094 recall events in Canada because of microbial contamination during this period. The meat, meat products and poultry category, followed by fishery and seafood products and nuts and edible seeds, contained the food products most commonly associated with microbial contamination. Most microbial-contaminated food products reported were recalled because of the presence bacterial pathogens. Salmonella contamination was responsible for the largest number of recall events, whereas Listeria monocytogenes contamination accounted for the greatest number of food products recalled because of microbial contamination. L. monocytogenes contamination was also most commonly associated with major food recall events, although records may be inflated because of an invested effort to prevent future L. monocytogenes outbreaks following a 2008 deli meat recall. The findings and data we present in this study will support future surveillance and analysis of microbial-contaminated food recalls in Canada.

scholarly journals Viruses in food products

2021 ◽  
Vol 23 (103) ◽  
pp. 15-20
Author(s):  
O. S. Kalinina
Keyword(s):  
Influenza A ◽  
Meat Products ◽  
Food Products ◽  
Human Infection ◽  
Food Contaminants ◽  
Rotavirus A ◽  
Industrial Processing ◽  
Influenza A H1n1 ◽  
The Family ◽  
Contaminated Food

Data on viral food contaminants that are actually or potentially capable of realizing the food route of infection are presented. The main sources of infection of food with viruses are named: human waste / faeces, contaminated food processing facilities, animals-carriers of zooanthroponotic infections. The groups of viruses transmitted through food are characterized: 1) gastroenteritis pathogens – Sapporo and Norwalk viruses from the family Caliciviridae; Rotavirus A from the family Reoviridae; Mammastroviruses 1, 6, 8 and 9 from the family Astroviridae; Human mastadenovirus F from the family Adenoviridae; Aichivirus A from the family Picornaviridae; 2) Hepatovirus A from the family Picornaviridae and Orthohepevirus A from the family Hepeviridae (with replication in the liver); 3) viruses with replication in the human intestine, which after generalization of the infection affect the CNS – Еnteroviruses B and C from the family Picornaviridae. The stability and survival time of viruses in the environment and food are shown. The main ways of transmission of viruses that are able to enter the human body through infected foods are considered. Influenza A (H1N1) virus has been identified as a possible contaminant in pork and chicken, which without heat treatment can pose a potential risk of human infection. The ability of classical and African swine fever pathogens to remain viable after industrial processing of meat or raw meat has been shown. Families of viruses whose zoopathogenic representatives can contaminate meat products (beef, pork, chicken) are named: Parvoviridae, Anelloviridae, Circoviridae, Polyomaviridae, Smacoviridae. To determine the possible latent infection of people with these viruses, it is necessary to test sera for the presence of specific antibodies. The detection of gyroviruses of the family Anelloviridae and huchismacoviruses of the family Smacoviridae in human faeces may be due to the consumption of infected chicken meat. Data on extraction and concentration methods and methods of virus detection in contaminated food products: PCR (reverse transcription and real-time), ELISA, IСA, electron microscopy, virus isolation in transplanted cell cultures with subsequent identification in serological reactions, NR, IFА, ELISA) or PCR.

Selection of risk factors to be included in the Canadian Food Inspection Agency risk assessment inspection model for food establishments

2018 ◽  
Vol 75 ◽  
pp. 72-81 ◽  
Author(s):  
Romina Zanabria ◽  
Manon Racicot ◽  
Mathieu Cormier ◽  
Julie Arsenault ◽  
Cécile Ferrouillet ◽  
...  
Keyword(s):  
Risk Factors ◽  
Risk Assessment ◽  
Food Inspection ◽  
Inspection Agency ◽  
Canadian Food Inspection Agency ◽  
Agency Risk ◽  
Selection Of

scholarly journals Evaluation of public health interventions in shellfish tag compliance rates

2017 ◽  
Author(s):  
Nicole (HeeYoung) Park ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock ◽  
Lorraine McIntyre
Keyword(s):  
Public Health ◽  
Rapid Identification ◽  
Control Measures ◽  
P Value ◽  
Post Intervention ◽  
Food Inspection ◽  
Inspection Agency ◽  
Before And After ◽  
Improve Compliance ◽  
Canadian Food Inspection Agency

  Background: The recent Vibrio parahaemolyticus outbreak in the summer of 2015 highlighted that shellfish tags are one of the key pieces of information used to trace back and determine the source of a foodborne outbreak or illness associated with raw or uncooked shellfish. According to the Canadian Food Inspection Agency, all shellfish tags must meet the requirements stated in the Section 7.3 of the Canadian Shellfish Sanitation Program (CSSP). Non-compliant tags may hinder national and regional regulatory agencies from identifying problems in harvest locations and at the processors, and further impede provincial control measures. As a result of the national outbreak, the BC Center for Disease Control (BCCDC), Ministry of Agriculture and the Canadian Food Inspection Agency (CFIA), as well as health authorities and Environmental Health Officers (EHO) have been involved in a variety of actions and interventions to improve compliance. These include efforts to promote education and to improve control and surveillance of V. parahaemolyticus and other shellfish associated illnesses. This study examined the effectiveness of health agencies’ interventions to improve shellfish tag compliance rates to Section 7.3 of the CSSP by comparing the numbers of shellfish tags in compliance before and after the interventions that were implemented in 2016. Methods: 120 randomly selected shellfish tags were grouped into “Before” and “After” interventions. By assessing the date of processing, 60 tags collected before September 2016 were placed into the “Before” group. Another 60 tags collected after September 2016 were placed into the “After” group. Within each group, shellfish tags were individually analyzed to determine whether the tag met or exceeded the required quality, information, and type and quantity criteria. Shellfish tags were considered “Compliant” if they completely fulfill 10 components embodied in the criteria, whereas shellfish tags that failed to meet all the components were labeled “Non-compliant”. Results: Based on the statistical analysis conducted on the data, there was a greater proportion of compliant shellfish tags post-intervention compared to pre-intervention. The Pearson’s Chi-square test confirmed that there was a statically significant association (p-value = 0.000) between the numbers of shellfish tags in compliance and the interventions that were implemented after the outbreak. Conclusion: The results have demonstrated that the interventions implemented by numerous regulatory authorities resulted in greater compliance to Section 7.3 of the CSSP. Public health regulators including the Ministry of Agriculture and the CFIA, as well as BCCDC and EHOs should continuously be involved in a variety of actions, such as promoting education at the processor and retail level and also implementing interventions to improve compliance. By doing so, successful interventions and increased compliance rates will lead to rapid identification of shellfish-related illnesses or outbreaks and facilitate control measures that can expeditiously remediate public health issues.  

Recalls of Foods due to Microbiological Contamination Classified by the U.S. Food and Drug Administration, Fiscal Years 2003 through 2011

2013 ◽  
Vol 76 (6) ◽  
pp. 932-938 ◽  
Author(s):  
MANASHI DEY ◽  
JONATHAN A. MAYO ◽  
DEBORAH SAVILLE ◽  
CECILIA WOLYNIAK ◽  
KARL C. KLONTZ
Keyword(s):  
Infectious Diseases ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
Food Products ◽  
Microbiological Contamination ◽  
Seafood Products ◽  
Edible Seeds ◽  
The U.S

Recalls of foods contaminated with pathogens help reduce the transmission of infectious diseases. Here, we summarize the number and nature of foods recalled as a result of microbiological contamination, classified by the U.S. Food and Drug Administration for the period 1 October 2002 through 30 September 2011. Microbiological contamination accounted for 1,395 (42%) of 3,360 recalls of food during this period. Nuts and edible seeds, followed by fishery–seafood products and spices, were the types of products most commonly recalled for microbiological contamination. Salmonella contamination accounted for the greatest number of food products recalled due to microbiological contamination, and was the pathogen most often linked to reported outbreaks involving recalled food products.

Application of Phage for Biocontrol of Salmonella Species in Food Systems

2020 ◽  
Vol 8 (10) ◽  
pp. 2214-2221
Author(s):  
Zehra Tuğçe Toprak ◽  
Pınar Şanlıbaba
Keyword(s):  
Foodborne Pathogens ◽  
Bacterial Cell ◽  
Dairy Products ◽  
Food Systems ◽  
Meat Products ◽  
Pathogenic Microorganisms ◽  
Food Borne ◽  
Contaminated Food ◽  
Seafood Products ◽  
Environmentally Friendly Approach

The studies on phage applications that provide successful results in biocontrol of foodborne pathogens and offer an environmentally friendly approach have been increasing today. Phages are viruses that can infect and kill the specific target bacterial cell. Salmonella is one of the most important pathogenic microorganisms that leading causes of food-borne illnesses called salmonellosis. Meat products especially chicken meat, fresh eggs, dairy products, ready-to-eat foods, seafood products and all kinds of contaminated food can be cause of salmonellosis. In this review, the phage application studies to control of Salmonella in food systems were summarized taking into account the research studied in recent years.

AAC Banner Oat

2020 ◽  
Author(s):  
Weikai Yan ◽  
Judith Fregeau-Reid ◽  
Brad deHann ◽  
Stephen Thomas ◽  
Matthew Hayes ◽  
...  
Keyword(s):  
Research And Development ◽  
Avena Sativa ◽  
Crown Rust ◽  
Puccinia Coronata ◽  
Cereal Crops ◽  
Limiting Factor ◽  
Southern Ontario ◽  
Food Inspection ◽  
Inspection Agency ◽  
Canadian Food Inspection Agency

AAC Banner is a white-hulled spring oat (Avena sativa L.) cultivar developed at the Ottawa Research and Development Centre (ORDC), Agriculture and Agri-Food Canada. It was supported for registration by the Ontario Cereal Crops Committee (OCCC) in January 2017 and was registered by the Variety Registration Office of the Canadian Food Inspection Agency on Aug 11, 2017 (Registration #8340). It yielded well in both Ontario and Quebec, but is particularly adapted to eastern and southern Ontario, where crown rust (Puccinia coronata f. sp. avenae) is a key yield-limiting factor. It has high β-glucan content and is a miller approved milling oat cultivar. It also has superior post-maturation standability.

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