Is our food supply safe? Breaking down our country's latest recalls.
Dec 3, 2024
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Keith Warrnier, a food safety expert from the University of Guelph and former president of the Ontario Food Protection Association, dives into the pressing issue of food safety in Canada. He addresses alarming recent recalls, including cucumbers linked to salmonella, and discusses the challenges faced by the food inspection system. Warrnier emphasizes the need for better detection methods and highlights the complex dynamics between government and companies during recalls. Listeners gain insights into the evolving landscape of food safety and reassurances about Canada’s food supply.
The rise in food recalls and recent outbreaks of listeria and salmonella highlight critical gaps in Canada's food safety inspection system.
Improved technologies like DNA sequencing have enhanced the detection of foodborne illnesses, raising public concern over food safety reliability.
Deep dives
Current State of Food Recalls
Recent years have seen a noticeable increase in reported food recalls, driven by heightened awareness and media coverage of food safety issues. In Canada, approximately 800 recalls occur annually, with allergens being the leading cause. Nonetheless, the detection of foodborne illness outbreaks has also risen, partly due to improved technologies such as DNA sequencing, which allows for more accurate source attribution. This combination of better detection and actual increases in outbreaks has created a climate where the public is understandably concerned about food safety.
Common Foodborne Pathogens
Norovirus, salmonella, and campylobacter are recognized as the most common foodborne pathogens, with salmonella often linked to animal production. Pathogens such as listeria and toxigenic E. coli can cause serious health issues, with listeria having a 30% mortality rate. Contamination typically occurs at the point of food production, but mishandling in the kitchen can exacerbate the risk of illness. Raw food items, especially fresh produce, pose significant risks, emphasizing the importance of proper food handling and preparation.
The Role of Food Inspection
The Canada Food Inspection Agency (CFIA) relies on a risk-based inspection system, focusing on high-risk facilities due to the limited number of inspectors available. Regulatory changes initiated in 2001 led to increased use of third-party auditors, raising questions about the effectiveness and integrity of food inspections. While companies are primarily responsible for ensuring food safety, a lack of follow-up on deficiencies discovered during inspections presents a significant challenge. When recalls do occur, they can be initiated by the government or voluntarily by the company, with potential legal and financial repercussions for those that falter in ensuring food safety.
A recent string of food recalls from cucumbers to almond milk have a lot of Canadians wondering: are the products we buy at the grocery store as safe as they used to be?
Since 2023, 12 Canadians have died from either listeria or salmonella in outbreaks linked to contaminated food.
These deaths are a tragic reminder that food safety can’t be taken for granted.
Is Canada’s food inspection system up to the task?
Host David Smith speaks with Keith Warrnier is a food safety expert, professor in the Department of Food Sciences at the University of Guelph, and a past president of the Ontario Food Protection Association.
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