Source: CBC News
Canada has witnessed numerous significant food recalls this year, from salad kits to plant-based milks, with some leading to serious health concerns, including illnesses and even deaths from Listeria. But is there a real increase in food recalls, or is it simply a heightened awareness of food safety?
Between 220 to 250 food recalls occur on average each fiscal year in Canada, according to the Canadian Food Inspection Agency (CFIA).
While there have been 139 recalls so far this fiscal year, which ends in March, the overall number doesn't show a dramatic spike. The high-profile recalls, like the listeriosis outbreak tied to Silk and Great Value plant-based beverages, have attracted significant attention. Three people died in Ontario, and 20 others across Canada fell ill after consuming products like almond and oat milks. The outbreak prompted public health officials to investigate, though the CFIA later confirmed the situation was under control.
The Public Health Agency of Canada says a third person has died in a Listeria outbreak connected to Great Value and Silk plant-based milks. The affected products include Silk brand almond milk, coconut milk, almond-coconut milk and oat milk, as well as Great Value brand almond milk with best-before dates up to and including Oct. 4.
Food recalls are often driven by more than just contamination risks. Issues like allergens, improper labeling, or the presence of foreign objects (such as glass) can also trigger recalls. Not all recalls are the result of sickness either; some are precautionary, identified during routine tests, like the recent recall of sweet kale salad.
Experts suggest that the perception of an increase in recalls is more about improved surveillance and media coverage. "It’s heightened awareness and more rigorous testing," said microbiologist Lori Burrows. Additionally, new technology such as DNA fingerprinting is helping authorities quickly link outbreaks to specific contaminated products, making recalls more likely to occur sooner.
Ian Young, an occupational health expert at Toronto Metropolitan University, pointed out that fatal contamination is rare, noting that the recent listeriosis outbreak tied to plant-based milks resulted from inadequate testing at a specific facility. The CFIA found that the Pickering, Ont.-based plant had failed to carry out proper environmental swabbing and finished-product testing.
A string of product recalls, including some involving E. coli, Listeria and salmonella, has sparked concerns about food safety. Lawrence Goodridge, director of the Canadian Research Institute for Food Safety at the University of Guelph, says the data doesn’t indicate an increase in recalls but adds the pandemic did cause some disruptions in food safety.
The CFIA classifies recalls by severity, from Class I (high risk) to Class III (low risk), and not all recalls are related to health threats. Many are linked to non-compliance with regulations, such as incorrect labeling. Though contamination events are rare, fatal outcomes, like the listeriosis outbreak, are closely investigated. In such cases, the CFIA found that a local facility had not properly conducted environmental tests, allowing pathogens to spread.
While food safety is increasingly under the microscope, industry experts stress the importance of proactive measures. Farmers are advised to test irrigation water and compost to prevent contamination, and processing facilities are inspected based on risk, with higher-priority given to meat and seafood facilities. The CFIA also monitors consumer complaints and conducts regular sampling to detect potential hazards.
For consumers, staying informed about recalls is crucial. Additionally, practicing proper food safety—such as washing hands, separating raw meats from other foods, cooking at proper temperatures, and refrigerating food promptly—can help reduce the risk of foodborne illness.
