Why it seems like there have been so many food recalls in Canada recently

Canada has been grappling with a series of high-profile food recalls this year, ranging from sweet kale chopped-salad kits to plant-based milks, and even some cases of Listeria contamination. The most notable incident was a listeriosis outbreak that claimed three lives in Ontario and sickened 20 people in Quebec, Nova Scotia, and Alberta. The outbreak was traced back to certain Silk and Great Value plant-based beverages, including almond milk and oat milk.

Listeria is a bacteria that can lead to severe illness, including meningitis and blood infections. Pregnant women, newborns, and older adults are particularly vulnerable to Listeria infection, which can also pose a risk to the fetus. The outbreak linked to plant-based milks prompted a widespread recall of affected products, with the Public Health Agency of Canada declaring the outbreak over last month.

In addition to the plant-based milk recall, there were reports of E.coli illnesses linked to slivered onions at McDonald’s in the U.S., as well as a Listeria outbreak tied to deli meats affecting 61 people in 19 U.S. states. Closer to home, recalls in Canada have included organic carrots due to E.coli risk, as well as cucumbers and chopped kale salads over salmonella concerns.

While it may seem like there has been an uptick in food recalls, data from the Canadian Food Inspection Agency (CFIA) suggests otherwise. Meghan Griffin, the acting manager of food safety and recalls at CFIA, stated that there have been an average of 220 to 250 total recalls each fiscal year over the past five years. The apparent increase in recalls may be attributed to heightened awareness and more rigorous testing, according to microbiologist Lori Burrows.

Recalls are not always triggered by the presence of pathogens; they can also be initiated due to foreign materials in food, unlabelled allergens, or non-compliance with labeling regulations. Sometimes, recalls are preemptive measures taken by companies following routine testing. The recent recalls of carrots and sweet kale salad serve as examples of proactive recall actions.

The CFIA categorizes food recalls into classes based on the level of health risk posed by consuming the product. While fatal contamination is rare, experts emphasize the importance of testing irrigation water and compost for fecal contamination to reduce pathogens in food. New technologies such as DNA fingerprinting allow for quicker identification of contaminated products causing illnesses.

Consumers can play a role in food safety by staying informed about food recalls and following proper food handling and preparation guidelines. This includes washing hands and surfaces frequently, preventing cross-contamination between produce and raw meat, cooking food to proper temperatures, and refrigerating promptly. Increased recalls should be seen as a positive sign that potential hazards are being identified and addressed before causing harm to consumers.