Health Canada Request for Input and Scientific Data: Vibrio parahaemolyticus in oyster shellstock intended for raw consumption
Health Canada's Bureau of Microbial Hazards (BMH), Food Directorate, is in the process of reviewing its current Vibrio parahaemolyticus (Vp) microbiological criteria pertaining to oysters intended for raw consumption in order to minimize the risk to Canadians. To facilitate this work, BMH is issuing a call for data to identify the risk factors that may have an impact on the increased risk of Vp presence and to identify potential mitigation options/strategies specific to the production, distribution and consumption of such products.
How to get involved
This call for data will close at 12:00 am EST on April 17th, 2019.
Various types of information, including microbiological, production- and processing-related data, could be useful in the execution of the task.
Examples of detailed information of interest can be found in the information document.
Information and data may be submitted in writing either by regular mail or electronically (preferably) at the addresses indicated below. If you are submitting information or data electronically, please use the words Raw Oysters Data and Information in the subject box of your e-mail.
Health Canada, Bureau of Microbial Hazards
251 Sir Frederick Banting Driveway, Postal Locator: 2204E
E-mail address: email@example.com
Confidential and/or unpublished information
Health Canada recognizes that some of the available information and/or relevant data that is being requested may be unpublished or of a confidential nature. If submitted, unpublished information would remain the property of the submitting organization or individual and its confidentiality will be safeguarded in so far as it is possible to do so within current regulations governing such issues. Specific issues relating to confidentiality should be discussed directly between the information owners and Health Canada. For these and other issues please contact the Food Directorate's Bureau of Microbial Hazards through the contact information provided above.
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