To: Importers, Domestic Producers, Distributors
The Canadian Food Inspection Agency (CFIA) has recently recalled both vacuum-packed
fresh Shiitake mushrooms and fresh Enoki and Oyster mushrooms packed in plastic bags with
no perforations, imported from the Republic of China. Health hazard alerts were also
published, warning the public not to consume such products due to the potential presence
of Clostridium botulinum.
Fresh mushrooms can contain spores of Clostridium botulinum
bacteria. In the absence of oxygen, as when packaged with a hermetic seal or in a
non-oxygen permeable film, Clostridium botulinum can grow
and produce toxin before visible signs of spoilage appear. Clostridium
botulinum is the bacterium responsible for botulism, a life-threatening
illness in humans.
The CFIA is reminding all importers, domestic producers and distributors of packaged
fresh mushrooms of their responsibility, to ensure that their products are in compliance
with Section 3.1 (1) of the Fresh
Fruit and Vegetable Regulations and satisfies the requirements of the Food and Drug Act and its
Regulations, particularly Section B.27, as appropriate.
Fresh mushroom stored in a hermetically sealed package, must be kept refrigerated at
4°C or less from the time of packaging. The label must state "Keep
Refrigerated" and "Garder au froid" on the
consumer-size package, as well as on the original shipping container. Health Canada also
requires that a clear "Best Before" date be affixed on the outside of the
package indicating the end of the expected shelf-life.
However, these requirements do not apply to fresh mushrooms which are packaged in a
container that is visibly perforated to allow free access of air to the mushrooms.
Those importers, domestic producers and distributors wishing to use packaging that
results in a non-oxygen permeable, hermetic seal must consider the following: before the
stated shelf-life of the product can be accepted and the product is offered for sale,
importers, domestic producers and distributors must generate or obtain a full evaluation
of the product, including the production, packaging, transit and storage parameters (for
example, temperature after harvesting, during transport, during storage; expected
shelf-life; type of packaging; use of preservatives or specific atmosphere conditions
(high oxygen, use of carbon dioxide, etc). The data from this evaluation must be submitted
to Health Canada for assessment at the following address:
Bureau of Microbial Hazards
Food Directorate
Health Products and Food Branch
Health Canada
Sir F.G. Banting Research Centre
Postal Locator 2203G3
Tunney's Pasture
Ottawa, Ontario
K1A 0L2
Telephone: (613) 957-0880
Facsimile: (613) 954-1198
For more information on Health Canadas position and advice regarding the
packaging of fresh mushrooms, please see the attached document entitled: "Health
Canada Advisory concerning the Packaging of Fresh Mushrooms".
René Cardinal
A/National Manager
Fresh Products Section
Food of Plant Origin Division
Plants Products Directorate
Canadian Food Inspection Agency |
Jeff Farber
Director
Bureau of Microbial Hazards
Food Directorate
Natural Health Products and Food Branch
Health Canada |
|