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
• Melamine
• National Chemical Residue Monitoring Program
• Nitrofurans in Honey – Frequently Asked Questions
• Mercury and Fish Consumption
• Oyster and Soya Sauces
• PCBs Found in Fish
• Pet Food Recall and Melamine in Imported Products
• Semicarbazide (some foods sold in glass jars)

Eggs and Meat Products

• Eggs
  • Egg Grading
• Turkey

Fish and Seafood

• Amnesic Shellfish Poisoning (ASP)
• Bivalve Shellfish in British Columbia
• Ciguatera Poisoning
• Home-Canning or Bottling Lobster, Clams, Whelks and other Seafood
• Facts on Escolar | Chinese - PDF (98kb)
• Malachite Green
• Mercury and Fish Consumption
• Paralytic Shellfish Poisoning (PSP)
• PCBs Found in Fish
• Red Tide, PSP and Safe Shellfish Harvesting
• Safe Shellfish Harvesting - Check Before You Dig
• Scombroid Poisoning
• Seal Worms in Fish
• The Regulation of Imported Fish and Seafood Products in Canada
• 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

Water

• Bottled Water