Health Canada Request for Scientific Data and Information: Foodborne pathogens in dried sprouted seeds

Health Canada's Food Directorate has initiated the development of a risk profile on Salmonella in sprouted chia and flax seed powder. This work is being undertaken to identify the risk factors that may have an impact on the amplification of Salmonella and other foodborne pathogens during the production of dried sprouted seeds and powder. To facilitate this work, Health Canada is issuing a call for data to inform the risk profile and to identify potential mitigation strategies that could be applied at various production stages.

How to get involved

This call for data will close at 11:59 pm EST on May 13, 2016.

Various types of information, including microbiological, processing-related or food-related data, could be useful in the execution of this risk profile.

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 at the addresses indicated below. If you are submitting information or data electronically, please use the words Dried Sprouted Seeds Data and Information in the subject box of your e-mail.

Mailing address:
Health Canada, Bureau of Microbial Hazards
Evaluation Division
251 Sir Frederick Banting Driveway, Postal Locator: 2204E
Ottawa, Ontario
K1A 0L2

Confidential and/or unpublished information

Health Canada recognizes that some of the available information and/or relevant data that is being requested may be unpublished or of a confidential nature. If submitted, unpublished information would remain the property of the submitting organization or individual and its confidentiality will be safeguarded in so far as it is possible to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.

Information document

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