scholarly journals Changes in processing and labelling of frozen chicken products available to consumers in Vancouver

2020 ◽  
Author(s):  
Kelsey Lutz ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Dale Chen ◽  
Lorraine McIntyre
Keyword(s):  
British Columbia ◽  
Food Safety ◽  
Safety Information ◽  
Similar Data ◽  
Additional Food ◽  
Food Inspection ◽  
Inspection Agency ◽  
Metro Vancouver ◽  
Canadian Food Inspection Agency ◽  
Salmonella Control

Background: Between May 2017 and May 2019, 18 Salmonella outbreaks in Canada were linked to raw chicken, resulting in the recall of 13 chicken products. Most of these products contained frozen raw breaded chicken, such as chicken nuggets, chicken fries, and breaded chicken burgers. (Public Health Agency of Canada, 2019) These products are especially risky for consumers because they may appear precooked, resulting in inadequate food safety measures being taken. (Catford, Ganz, & Tamber, 2017). Due to this concern, as of April 1, 2019, all frozen raw breaded chicken product manufacturers are required to follow one of four Salmonella control measures set out by the Canadian Food Inspection Agency (CFIA). The simplest option for processors is to precook their products to destroy Salmonella bacteria and produce a ready-to-eat product. (Government of Canada, Canadian Food Inspection Agency, & Food Safety and Consumer Protection Directorate, 2019a) Methods: Data was collected from all frozen chicken products available at 14 retail locations in Metro Vancouver that were randomly selected in previous studies carried out in 2018 and 2019 by the British Columbia Centre for Disease Control (BCCDC) and British Columbia Institute of Technology (BCIT) students. The processing status of the products surveyed in this study (n=466) was compared to those collected in the previous studies done in 2018 and 2019, respectively (n=383; n=415). Other information collected included whether product packaging contained statements of internal temperature, requirements for thermometer use, and additional food safety instructions. Data on these parameters collected in the current study (n=466) were compared to similar data collected in 2008 (n=24) and in 2018 (n=67). Photos were taken of all product labels and relevant data from the photos was compiled in Microsoft Excel. Statistical analyses were done using chi-square tests performed using NCSS 2019 software. Results: The proportion of surveyed frozen chicken products that were cooked as opposed to raw increased from 38% in 2018 to 41% in 2019 to 69% in 2020. The proportion of products containing statements regarding required internal temperatures increased from 58% in 2008 to 96% in 2018 and then decreased to 86% in 2020. 0%, 4.5%, and 1.7% of products surveyed in 2008, 2018, and 2020, respectively, included an indication to use a food thermometer. 79%, 57%, and 25% of products surveyed in the same years included additional food safety statements. Conclusions: This study showed that the ratio of cooked to uncooked frozen chicken products available to consumers in the Metro Vancouver area has increased since the CFIA’s Salmonella control measure requirements for frozen breaded chicken manufacturers were implemented in 2019. The 28% and 26% increase since 2018 and 2019, respectively, suggests that many frozen chicken product manufacturers are complying with the CFIA requirements by using a validated cook process to reduce Salmonella in their products. This study also showed that, since 2019, there has been a significant decline in the proportion of frozen chicken products that contain information about internal cooking temperatures and additional food safety information on their packaging.

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.  

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.

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.

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