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Specific Products and Risks

Allergy Alerts and Food Recalls | Causes of Food Borne Illness | Food Safety Tips

Canadian governments and food industry partners are working together to maintain a safe food supply. However, foods, when purchased, must be safely handled, stored and cooked at home.

These are tips to help consumers handle food products safely and use labels to make informed decisions.

Chemical Hazards and Potential Carcinogens
Acrylamide and Food Inorganic Arsenic and Seaweed Consumption Malachite Green National Chemical Residue Monitoring Program Nitrofurans in Honey – Frequently Asked Questions	Mercury and Fish Consumption Oyster and Soya Sauces PCBs Found in Fish Semicarbazide (some foods sold in glass jars)
Eggs and Meat Products
Eggs Egg Grading	Turkey
Fish and Seafood
Bivalve Shellfish in British Columbia Home-Canning or Bottling Lobster, Clams, Whelks and other Seafood Malachite Green Mercury and Fish Consumption	PCBs Found in Fish Safe Shellfish Harvesting - Check Before You Dig Seal Worms in Fish What You Need To Know Before Harvesting Shellfish This Summer
Fruits and Vegetables
Black Widow Spiders in Grapes Fiddleheads Food Safety Facts for Cantaloupe Food Safety Facts for Fresh Fruits and Vegetables Natural Toxins in Fresh Fruit and Vegetables	Safe Handling of Refrigerated Vegetable Juices Sprouts Health Risk Unpasteurized Fruit Juice / Cider Vegetables and Herbs Stored in Oil Why Sparks Occur When Cooking Vegetables in a Microwave
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Important Notices

Specific Products and Risks

Chemical Hazards and Potential Carcinogens

Eggs and Meat Products

Fish and Seafood

Fruits and Vegetables

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