Information

1997-37
June 4, 1997

Raw or undercooked Fiddleheads can cause illness

OTTAWA - The Health Protection Branch (HPB) of Health Canada and the Canadian Food Inspection Agency (CFIA) advise consumers that fresh fiddleheads must be properly cooked before being consumed. So far, two cases of food poisoning from fiddleheads have been reported in British Columbia in the last month. Both cases were due to eating raw or undercooked fiddleheads.

Fiddleheads are the curled, edible shoots of the Ostrich Fern; they are collected in the wild and sold as a seasonal vegetable in stores or outdoor markets.

Although no proven cause for this health hazard has yet been identified, HPB and CFIA believe that the most likely is an unidentified natural toxin present in the fiddleheads. Fortunately, this toxin is destroyed by heat. HPB and CFIA recommend that fresh fiddleheads be carefully washed in several changes of cold water. They should then be thoroughly cooked in boiling water for 15 minutes or steamed for 10 to 12 minutes until tender.

Food poisoning symptoms usually begin 30 minutes to 12 hours after eating raw or undercooked fiddleheads, and may include diarrhea, nausea, vomiting, abdominal cramps and headaches. Illness generally lasts less than 24 hours. This can result in dehydration, particularly among the elderly and in infants. There have been no reported cases of food poisoning connected with eating fully cooked fiddleheads.

Anyone experiencing the above symptoms after consuming fiddleheads should contact their local public health unit and seek the advice of their family doctor.

For information, contact your local Health Protection Branch office listed in the blue pages of the phone book under Health Canada or the Canadian Food Inspection Agency.

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Information:

René Cardinal
Canadian Food Inspection Agency
(613) 225-2342 ext. 4640

Media Inquiries only:
Bonnie Fox-McIntyre/Monique Renaud-Gagné
(613) 957-1588