Food Specific Information

Bacteria, viruses and parasites tend to contaminate certain types of foods. Properties of food such as acidity and moisture content affect the survival and growth of bacteria. The way a food is grown, processed, packaged, stored or consumed also affects its safety. This is why some foods are more likely than others to cause illness.

Health Canada has taken action to address risks of foodborne illness associated with certain foods. In this section you will find information specific to these foods.

Produce Safety

Poultry Safety

Sprouted Beans and Seeds

Unpasteurized Fruit Juice and Cider

Ground Beef Safety

• Guidelines for raw ground beef products found positive for Escherichia coli O157:H7
• Interim guidelines for the control of verotoxinogenic Escherichia coli including E. coli O157:H7 in ready-to-eat fermented sausages containing beef or a beef product as an ingredient

Raw milk

• Joint FDA / Health Canada Quantitative Assessment of the Risk of Listeriosis from Soft-Ripened Cheese Consumption in the United States and Canada [2015-07-31]
• Information Update - The risks of drinking raw milk [2006-08-01]
• Health Canada statement about drinking raw milk [2005-04-22]

Turkey

• It's Your Health - Let's Talk Turkey