How Do We Know Our Food is Safe?
Introduction
It has been widely described as "among the safest in the world". Scientists,
government officials, and farmers have all expressed their confidence in the safety of the
food supply in Canada. And, many surveys have also shown that Canadian consumers believe
their food is safe. However, from time to time, there are media reports that suggest that
we should question this confidence. How do we know that our food is safe?
There are many steps in the food chain that bring food from the farm to our table. At
each step, there are controls in place to ensure that food is produced to be as safe as
possible. Bacteria are difficult to control on-farm since they can be transmitted by
warm-blooded mammals, birds, and insects and through water, soil and feed. Consequently,
many HACCP Based On-Farm Food Safety Programs are either in-place (dairy, egg, pork,
poultry, beef) or are being developed (16 other groups including honey, sheep, mushroom,
etc) to ensure consistently safe production methods are being followed.
Let's consider two of those steps along the food chain. We'll start with the farm - to
see how food is produced, what guidelines are in place to ensure that only safe, high
quality food leaves the farm gate. Then, we will examine government's role in inspection
and monitoring of the food so that it is safe when it gets to the store.
To begin, let's look at food safety by considering a tour, around the perimeter of the
grocery store and consider what is involved in getting those products to the marketplace.
As you walk into many stores, the first thing you see is the produce section.
Fruits and Vegetables
The average grocery store carries a wide selection of fruits and vegetables. On
average, Canadians consumer 62 kg of fresh fruit and 142 kg fresh vegetables per capita
each year.
ON-FARM
Most of the produce in Manitoba stores is grown in Canada and the U.S. In both countries,
the grower associations have established strict codes of practice for producing fresh
fruits and vegetables. After all, it is very difficult to sanitize produce once it is
contaminated. The key to safety is to prevent contamination before it happens.
The Canadian Horticultural Council established on-farm food safety guidelines in 2000.
Of particular concern to growers are water quality and quantity, manure management, worker
health and pesticide use. Many produce growers use third party audits to verify that they
are following Good Agricultural Practices (GAP).
When growing produce, manure can only be used on fields where the crop is at least four
months from harvest. Wells should be kept in good condition to prevent runoff. Growers are
advised to limit livestock, pet and wild animal access to surface water that is used for
irrigation. Water to be used for irrigation and for washing produce should be tested once
or twice a year to determine if any E. Coli or coliform is present. Grey water can be used
for irrigation but not for washing or cooling vegetables. If surface water of questionable
quality is used for irrigation, then drip, furrow or underground irrigation systems are
less likely to spread contaminants because there is limited contact with the edible
portion of the plants. Producers are careful to use higher quality irrigation water for
berries that are close to the ground, for leafy crops, and all produce within one month of
harvest.
Water for washing harvested produce should be monitored to control the accumulation of
soil, organic debris, foam or pathogens. The water for final rinsing must be of drinking
water quality.
Workers should be trained in personal hygiene to ensure proper hand washing after using
the toilet and before handling produce. In packing houses, the workers are expected to
wear hair restraints, rubber gloves etc. Lunches and clothing should be stored in a
separate area. The toilets should be cleaned daily and soapy water removed in an approved
manner. Harvesting, trimming, and working tools should be cleaned and rinsed, and if
contaminated with manure, must be sanitized. Tools should be kept in good repair so broken
pieces don't fall into produce. Transportation equipment should be cleaned, rinsed and
sanitized regularly. Produce should be handled carefully to minimize cuts and bruises that
introduce microorganisms. Fruits and vegetables should be transported out of the field,
cooled and stored as soon as possible.
Minimally processed vegetables are very popular with today's busy consumer. Lettuce and
salad vegetables may be washed, trimmed and bagged by the processor. The chopping and
shredding of ingredients release plant cellular fluids that provide the medium for growth
of bacteria. There is an increased risk of food-borne illness because there is a high
moisture content, the lack of a lethal process to destroy bacteria and the potential for
temperature abuse during preparation. Codes of Practice have been developed for raw
vegetables that have been peeled, chopped, sliced or shredded and packaged, for sale in
Canada. They include single servings and larger packages too. It doesn't include fresh
vegetables that are trimmed only (romaine that is bagged in the field) and other
vegetables that are destined for cooking. Spinach has wrinkly leaves that may collect sand
and consumers would want to rinse it again. Packages will indicate whether the contents
have been washed or are ready-to-eat. Consumers should rinse thoroughly, any product that
doesn't say "prewashed" on the label.
Water alone, removes just as many residues as commercially marketed produce washes (ex.
F.I.T.) Research at the University of California found that all pesticide residue levels
(even on unwashed produce) were well below federal limits for safety.
Potato processors are very strict about preventing the use of unregistered chemicals
and observing days-to-harvest intervals for pesticide applications. Contracted potato
growers must submit a list of all pesticide applications for each field when the harvested
potatoes are delivered to the processing plant.
Before a pesticide is registered, the Pest Management Regulatory Agency (PMRA)
evaluates the product to determine:
- if there is any potential for toxicity,
- if it will persist in the environment,
- how important it is to the industry as a pest control agent and
- whether application rates are the lowest possible to effectively control the pest.
The Agency also considers the degree to which humans, target and non-target
environments will be exposed. Any short and long term impacts and possible health hazards
are also reviewed. The new Pest Control Products Act (December 2002) particularly examines
the impact on infants and children in addition to the cumulative effects of products that
act in similar ways. The Act includes provisions for the public to review evaluation
reports and test data. It gives the Minister of Health Canada the power to remove products
from the marketplace if required data are not supplied, and increases the fines for
violations up to $1 million. There is a requirement to re-evaluate products that have been
registered for more than 15 years.
Alternative food production systems (organic, free-range) are receiving more attention
from consumers. Organic refers to methods of growing and processing foods, which minimize
effects on the environment. Synthetic fertilizers and pesticides are not permitted in
organic production systems. Organic food is often grown on soil fertilized with animal
manure that is composted to destroy weed seeds and any harmful organisms that may be
present in the manure. Organic foods are processed without preservatives, irradiation or
genetically engineered ingredients. The "certified organic" label indicates that
the products have been grown and processed according to stringent standards. A paper trail
allows the consumer to trace the origin of the food from the store shelf back to the farm
where it was grown. Both organic and conventionally produced foods are inspected by CFIA,
ensuring a safe and nutritious food supply regardless of choice.
INSPECTION
Regardless of country of origin, all products are subject to the same rules for
inspection. The Canadian Food Inspection Agency (CFIA) monitors fruits and vegetables by
doing random samples from normal shipments. No enforcement action is taken on the basis of
monitoring alone. The sample lots are not held and are usually passed into the consumer
channels before the results are known. In 2001-2002, more than11,000 samples were tested
for chemical residues, and 99.0 % of domestic and 99.0% of imported fruits and vegetables
were in compliance with the Maximum Residue Limits (MRL) set out in the Food and Drug
Regulations.
Note: The MRL is set so that total consumption of the
residue in all foods will not exceed the Acceptable Daily Intake (ADI). The ADI is the
amount that could safely be consumed every day without adverse effects.
Health Canada sets the MRL's for all pesticides that are registered in Canada as well
as some products that are not registered in Canada. These non-registered products may be
used to protect crops that are not grown in Canada, so there is no need for them to be
registered here. However, because the end product is sold here, CFIA monitors for
residues. CFIA tests produce for parts per million (ppm) of residues. Approximately 75% of
their samples have no detectable residue. Some advocate groups test for parts per billion
(ppb) so will almost always find some residues. Residues that are less than the MRL's are
considered to be safe.
If we continue to walk around the grocery store, we will come to the Meat and Poultry
Counter.
Meat and Poultry
ON-FARM
There are many steps that farmers take to keep their livestock healthy. For example, they
will:
- ensure feed mills, hatcheries and livestock transporters implement bio-security and
disinfection programs for delivery vehicles to reduce the transfer of hazards between
farms,
- require footwear and clothing changes and sanitation measure prior to staff entering
restricted areas
- prevent farm pets from circulating in the barns
- test water quality regularly for bacteria and nitrates
- regularly clean and disinfect building interior walls, ceilings, rafters, fans, heaters,
drinkers, feed troughs, floors, cages, pens
- implement a rodent and pest control program,
- add medication to water according to guidelines
- avoid broken needles.
The major livestock commodity groups (beef, eggs, dairy cattle, pigs and poultry) have
developed on-farm food safety programs. Some are voluntary; others are now becoming
mandatory. They call for producers to join, be accredited and then audited. These efforts
reduce the risk of chemical residues, biological concerns and physical hazards in the food
supply. (Handout: Food Safety on the Farm)
PHYSICAL
Producers are encouraged to prevent broken needles by properly restraining animals during
treatment, using only the neck area as an injection site, using needles just once and
discarding bent or damaged needles. If a needle breaks during the administration of a
medication, producers permanently identify the animal so it can be tracked through to
slaughter where the needle is removed. Packing plants have needle detectors to help with
this process.
BIOLOGICAL
To reduce or eliminate many disease-causing agents, farmers are encouraged to keep pens,
alleys, loading and unloading areas clean, avoid overcrowding, increase bedding and solve
drainage problems. Proper handling of animals through the transportation, pre-slaughter
and slaughter phases will also help reduce the risk of contaminating the carcass.
CHEMICAL
Livestock producers use pharmaceutical products, antibiotics, growth hormones, feed
additives and pesticides in raising their animals. When used according to label
instructions and when drug withdrawal times are followed, chemical residues in the animals
are within the limits set by Health Canada. The Feeds Act and Regulations specifies what
ingredients can be used, dosage rates and withdrawal periods prior to market. Farmers are
encouraged to follow all government regulations and commodity specific GMP's concerning
on-farm feed mixing and processing.
The industry is educating producers as to proper usage, administration, handling,
storage, disposal and record keeping of antibiotics. It is the meat industry's goal to
ensure that no meat enters the food chain containing antibiotic residues. For further
information, refer to the Manitoba Agriculture and Food fact sheet: Understanding
Anti-Microbial Resistance (handout).
Growth hormones are permitted in calves intended for beef production. They are not
allowed in dairy cows, pigs or poultry. The pellets are administered in the skin of the
ear, which is a non-edible part of the animal. They dissolve slowly to supplement the
natural hormone levels in the calf. Growth hormones are given to increase feed efficiency
and direct growth towards muscle rather than fat.
As mentioned, no growth hormones are used in Canada in poultry production. Antibiotics
are used in meat-type chickens to improve growth rate and increase feed efficiency. Some
of these medications also help to control Clostridium perfringens, a common soil
bacterium, that can cause intestinal problems in poultry. The drugs used as growth
promotants tend to be poorly or not at all absorbed in the bird's gut. This helps prevent
drug residues in the carcasses. The label information for the drug spells out the feed
withdrawal period (if any) needed to prevent unacceptable drug residues in the carcasses.
Feed withdrawal protocols and drug levels are approved and monitored by Health Canada and
CFIA. The Canadian Food Inspection Agency does random testing of chicken carcasses for
drug residues.
Under new federal regulations, all chicken and turkey producers must submit a flock
sheet prior to shipping their birds to federally inspected processing plants. The sheet
details medication use in the flock. The inspectors check the sheets to be sure that drugs
were used properly. Improper use can result in the fowl being detained until the carcasses
can be tested for residues or the carcasses being rendered if a problem is found.
Manitoba Agriculture and Food tests all of the leghorn breeding stock in the province
for Salmonella enteritidis. Control of vertical transmission is the key to preventing
Salmonella enteritidis spreading through the industry. Approximately 4,500 hens are tested
each year as well as monthly environmental samples. To-date, no enteritidis has been
found.
INSPECTION
Inspectors and veterinarians inspect federally licensed meat processing establishments and
storage facilities, animals and poultry awaiting slaughter and carcasses after slaughter
(660 million in 2001). Live animals that do not appear to be healthy are separated for
further examination to determine if they are fit for slaughter. Of the 73,000 food samples
collected and tested by CFIA for chemical, microbiological and physical hazards, the rate
of compliance was 99.7% for red meat and 99.9% for poultry in 01-02. These consistently
low condemnation rates reflect the high quality of on-farm management programs in Canada.
The most recent data for imported red meat and poultry indicates that the compliance rate
was 98.8%.
There are four federally registered processing plants in Canada that slaughter 89% of
federally inspected cattle in the country. In 2001, 72% of all the cattle slaughtered in
Canada were processed in three federal establishments in Alberta. Most of the cattle are
finished in Manitoba, Saskatchewan and Alberta.
In Manitoba, all provincial abattoirs are registered with Manitoba Health. CFIA is
contracted to do the inspection. They are subject to the same meat standards and the same
humane handling of animal standards existing in federal plants. Inspectors look for proper
and adequate sanitation of premises and equipment before operations begin and during the
operation of the plant, proper handling of meat as well as adequate equipment (lighting,
ventilation, water supply, cooling facilities).
PROCESSORS
A large proportion of beef processing establishments has adopted a HACCP system composed
of multiple hurdles or CCP's (Critical Control Points). For example, many use
re-evisceration rinses and organic acid sprays, steam vacuuming, strict application of a
zero tolerance for fecal contamination, final carcass washes, thermal processing of
carcasses (e.g., steam pasteurizer), post-thermal acid sprays, efficient carcass chilling
and avoidance of post chilling re-contamination to control bacteria.
The next stop on our grocery store tour is the Dairy Case.
Dairy Section
On average, 23 million litres of milk are produced each month in this province. Fluid
milk, including flavoured milk and goat's milk, in traditional packaging such as paper
cartons and plastic jugs of different sizes is all produced and packaged in Manitoba.
Small lunch box size plastic bottles of flavoured milk or drinks come mostly from Ontario
producers. Manitoba processors make buttermilk and a variety of cheeses. Cottage cheese,
sour cream, cream cheese and yogurt are all imported, mainly from Ontario, Saskatchewan
and Alberta.
ON-FARM
In addition, to all the steps that other livestock producers take in managing feed,
medicine, clean water and biosecurity, dairy producers must also observe best management
practices for producing milk. Sanitation of all equipment for the collection, cooling and
storage of milk is part of the licensing process. Dairy producers must maintain the milk
at proper temperatures, use feed will not cause off-flavours in the milk and provide clean
water for the cows. Producers must identify any animals that require medication, document
its use and segregate the milk from treated animals from that of the rest of the herd.
Manitoba Agriculture and Food is responsible for licensing and inspecting annually, all
dairy producers in the province.
INSPECTION
In Manitoba, milk is picked up at the farm (usually once every two days) and samples are
taken from each bulk milk tank. Every truckload of milk is tested to ensure that it does
not contain antibiotic residues. If it does, then the milk is not unloaded, and the
offending farmer is liable for the value of the entire truckload of milk. In addition, all
producers samples are checked once a month for bacteria, antibiotics and added water.
Although provinces may have slightly different farm inspection standards, the same
rules apply to all products in the dairy case since all plants that sell interprovincially
are under the same CFIA registration requirements. In Canada, in 2001-2002, 94% of
domestic samples of dairy products tested by CFIA for health, safety and composition were
in compliance and 90% of the imported products met the desired standards.
Eggs
All eggs purchased in Manitoba stores, are from Manitoba farms. In 2001, Canadians
consumed 16 dozen eggs per capita in the form of shell eggs or as ingredients.
ON-FARM
Egg laying operations follow an all in - all out program. This means that at the end of a
production cycle, the facility is washed and disinfected, rested, water lines are purged
and flushed, dust, water, manure, feathers or cobwebs are removed from floor, walls,
ceiling, gutters, on equipment etc. in preparation for the next flock. All work areas are
kept clean and tidy and there is no access by pets. Mortalities are removed daily and a
pest control program limits rodents, flies, wild birds or other pests in the building.
Eggs are gathered twice daily or continuously, by mechanized systems. Any excessively
dirty eggs, excessively cracked eggs and leakers are segregated from clean eggs during the
collection process. Trays for rejected eggs are stored away from clean eggs and the
packaging materials are protected from contaminants. Hand washing facilities are available
to prevent any cross-contamination from handler to eggs. Workers are required to wear
sanitary outer clothing and change their boots before entering the restricted area of the
production unit. A test for the presence of Salmonella enteritidis is carried out once
during the production cycle.
INSPECTION
CFIA inspects registered grading facilities, monitors sanitation and employee
food-handling practices. In 2001-2002, 95.6% of domestic eggs inspected by CFIA were in
compliance for safety, quality and marketplace fairness. The main reason that eggs that
did not meet the standard was because they were dirty, or cracked or under weight
products. Non-compliant products were regraded, sent for processing and pasteurized or
discarded as appropriate.
The last section of the store includes the Bakery Section.
Bakery Department
Ingredients of baked products include a wide variety of cereals (wheat, oats,
buckwheat, barley) and oilseeds (flax, canola).
ON-FARM
When growing these crops, farmers use crop protection products to allow storage to ensure
year-round supplies, provide attractive and appealing food products and reduce microbial
contamination of foods. Producers use fertilizers (to improve yield), herbicides (to
control weeds), fungicides (to control diseases) and insecticides (to control insects).
The Pest Management Regulatory Agency must register all pesticides before they can be sold
and used in Canada.
The Canadian Grain Commission regularly samples and tests grains and oilseeds for
pesticide residues, mycotoxins and trace elements. In 2002, they examined 6,000 samples in
the Western Provinces. Malting barley is monitored for the presence of glyphosates. Other
projects are underway to track mycotoxins and microflora in bulk grain storage. In
addition, grain freezes in storage so there is less need for pesticides to control pests.
The Canadian Grain Council is developing an on-farm food safety program for grain and
cereal production.
Producers use a system of integrated pest management to reduce their use of pesticides.
They grow pest resistant crops, use crop rotation to reduce the need for pesticides and
then use chemicals only when necessary. In addition, growers choose fields that will not
have pesticide drift from neighbouring land.
ADDITIONAL RESPONSIBILITIES OF GOVERNMENT
There are two other provincial departments who have some responsibility for food safety.
Manitoba Conservation inspects food service establishments in rural Manitoba. Manitoba
Health co-ordinates food-borne illness outbreak investigations and coordinates food
handler training programs in the province. The City of Winnipeg Environmental Health
Services inspects all food service outlets in the urban area.
Who Does What? Distribute activity sheet and allow time for
participants to match the activity to the government department. Distribute the handout:
Ensuring A Safe Food Supply for Manitobans and discuss answers to the quiz. Click here for activity sheet.
Conclusion
Our study of the perimeter of the grocery store looked at the main ingredients for the
packaged and processed foods that appear up and down the aisles of the store. Food
processors and food service operators also have guidelines for ensuring that the food
items they deliver to the marketplace are as safe as when they receive the ingredients.
Farmers share with suppliers of feed and farm chemicals, food processors, inspectors,
food regulators, wholesalers, retailers, and the food service industry, the responsibility
for ensuring safe food.
It is also up to all consumers to do their part to keep it safe.
Websites
Canadian Food Inspection Agency
Health Canada
Pesticide Management Regulatory Agency
Manitoba Agriculture and Food
References
On-Farm Food Safety Guidelines for Fresh Fruit and Vegetables. Canadian Horticultural
Council. Ottawa 2000.
Code of Practice for Minimally Processed Ready-to-Eat Vegetables. www.inspection.gc.ca/english/plaveg/fresh/read-eat_e.shtml
Handouts
Food
Safety on the Farm
Understanding
Anti-Microbial Resistance
Ensuring A Safe Food
Supply for Manitobans
Note: There are several food safety issues that are not
included in this discussion. For further information on BSE, food irradiation,
tuberculosis in livestock, chronic wasting disease, refer to the Canadian Food Inspection
Agency, Health Canada and Manitoba Agriculture and Food websites.
Prepared for Manitoba Women's Institute by
Lynda Lowry MS PHEc
Foods and Nutrition Specialist
Manitoba Agriculture and Food
March 2003
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