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Provides resources with information on specific foods, including food safety tips when buying, storing and cooking foods.
Information on acrylamide and what Health Canada is doing.
Source: Health Canada
Fact sheet on storing food at home safely on your shelves; in the refrigerator and in the freezer.
Source: Canadian Food Inspection Agency
Melons, including cantaloupes, are grown at ground level and their outer skin can become contaminated with pathogens while in the field, by soil or improperly composted manure.
Source: Canadian Food Inspection Agency
Buying poor quality and improper preparation techniques for fresh produce can result in foodborne illness. To reduce the risk of illness, follow these food safety tips.
Source: Canadian Food Inspection Agency
Buying, thawing, preparing, cooking, and serving turkey and leftovers.
Source: Canadian Food Inspection Agency
Food safety issues associated with bivalve shellfish and what consumers can do to minimize the risk of food-borne illness.
Source: Canadian Food Inspection Agency
Bottled water is not a sterile product. However, it is required to be free of disease causing organisms. Like most foods, bottled water may contain naturally occurring bacteria which typically have little or no health significance.
Source: Canadian Food Inspection Agency
Information on why certain types of fish should be eaten in moderation due to mercury levels that may sometimes exceed Canada's mercury guideline.
Source: Canadian Food Inspection Agency
Fresh fiddleheads must be properly cooked before being consumed to avoid the potential of foodborne illness.
Source: Canadian Food Inspection Agency
Follow these food safety tips when you buy, store and cook eggs.
Source: Canadian Food Inspection Agency
Health Canada is advising consumers not to use any products that contain the herbal ingredient kava (also known as kava-kava), with or without drug identification numbers (DINs), in light of recent reports of liver toxicity related to use of kava products in Europe. Kava is found in herbal and homeopathic preparations, and marketed to treat anxiety, nervousness, insomnia, pain and muscle tension.
Source: Health Canada
Before eating home-canned or bottled lobster, clams, whelks or other seafood whether you canned them yourself, bought them (i.e. in a farmers market, a road-side stand, a corner store, a community fair, etc.) or received them as a gift, you need to be aware of some potential risks to your health.
Source: Canadian Food Inspection Agency
Fact sheet on hijiki seaweed. Canadian Food Inspection Agency is advising consumers to avoid consumption of hijiki seaweed due to higher levels of inorganic arsenic.
Source: Canadian Food Inspection Agency
Caffeine in its natural and added forms is found in a growing list of products including coffee, tea, cola beverages, new "energy" drinks, chocolate and even some medicines. The increasing presence of caffeine in our lives raises the question of how much is too much for the average consumer.
Source: Health Canada
Garlic-in-oil is a popular homemade food item that can cause serious health problems if it is not stored properly. If you make and use this item at home, you can take steps to protect your family from the possibility of food poisoning.
Source: Health Canada
If you eat undercooked ground beef, it may may result in a type of food poisoning that is commonly called hamburger disease. You can minimize your risks by handling and cooking raw ground beef properly.
Source: Health Canada
Thousands of Canadians get food poisoning every year from food that has not been stored, prepared or cooked properly. It happens a lot with turkey and chicken. However, by following some simple rules in the kitchen, you can help protect your family from food poisoning.
Source: Health Canada
Sprouts, including bean and alfalfa sprouts, have become a common food item in grocery stores and salad bars across Canada. As the popularity of sprouts increases, so does the potential for sprout-related illnesses. Health Canada is taking steps to reduce the risk of contracting sprout-related illnesses.
Source: Health Canada
Certain drugs can cause serious or occasionnaly life-threatening effects if consumed in combination with grapefruit or its juice.
Source: Health Canada
Canada has enjoyed a long history of providing safe, high quality juice and cider to consumers. Nevertheless, unpasteurized juice or cider has been linked to several food poisoning outbreaks in the United States and Canada over the years.
Source: Health Canada
Fresh fruit and vegetables are an important part of a healthy diet, however several fruits and vegetables consumed in Canada contain small amounts of natural toxins.
Source: Canadian Food Inspection Agency
Information on the October 1999 report that some soy sauce products on sale in the U.K. contain a chemical contaminant called 3-monochloropropane-1,2-diol (3-MCPD).
Source: Canadian Food Inspection Agency
Black widow spiders are distinctive due to their shiny, round body, brown or black color and two reddish or yellowish triangles on the abdomen. The black widow spider will bite in self-defence, if physically disturbed. The spider's venom is poisonous and should be treated properly and promptly.
Source: Canadian Food Inspection Agency
Small round worms, varying in color from creamy white to dark brown, are occasionally found in the flesh of fish, particularly cod.
Source: Canadian Food Inspection Agency
Raw sprouts have been linked to outbreaks of foodborne illness. Public health officials are working with industry representatives to implement safer growing methods while warning consumers about the risk of eating uncooked sprouts.
Source: Canadian Food Inspection Agency
Over the past five years, unpasteurized juice or cider has been implicated in food poisoning outbreaks in the United States and Canada.
Source: Canadian Food Inspection Agency
Fruit juices and cider are healthy and delicious products that Canadians enjoy all year round. The majority of these beverages sold in Canada are pasteurized and safe to drink. But you need to be aware that a small percentage of apple juice, apple cider, and orange juice is unpasteurized.
Source: Health Canada
Fact sheet on the safe handling of such foods as garlic, onions, sun-dried tomatoes, hot peppers, and mushrooms when stored in oil.
Source: Canadian Food Inspection Agency
Bivalve shellfish are highly sensitive to the quality of their marine environment. They feed on microscopic plants that can sometimes produce marine biotoxins, which can build up in their tissues. Eating shellfish with high levels of these biotoxins can lead to serious and potentially fatal illness.
Source: Canadian Food Inspection Agency
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