Specific Products and Risks

Canadian governments and food industry partners are working together to maintain a safe food supply. However, foods, when purchased, must be safely handled, stored and cooked at home.

These are tips to help consumers handle food products safely and use labels to make informed decisions.

Chemical Hazards and Potential Carcinogens

• Acrylamide and Food
• Bisphenol A
• Inorganic Arsenic and Seaweed Consumption
• Malachite Green
• Mercury in Fish
• Monosodium glutamate (MSG) - Questions and Answers
• National Chemical Residue Monitoring Program
• PCBs Found in Fish
• Semicarbazide (some foods sold in glass jars)

Dairy, Eggs and Meat Products

• Eggs
  • Egg Grading
• Horse Meat
• Powdered Infant Formula
• Raw Milk
• Turkey

Fish and Seafood

• Escolar
• Home Canning and Bottling of Seafood
• Lobster Tomalleys
• Malachite Green
• Mercury in Fish
• Marine Toxins in Bivalve Shellfish
• PCBs Found in Fish
• Seal Worms in Fish
• The Regulation of Imported Fish and Seafood Products in Canada

Fruits and Vegetables

• Fiddleheads
• Food Safety Tips for Sprouts
• Food Safety Tips When Finding Spiders in Grapes
• Natural Toxins in Fresh Fruit and Vegetables
• Produce Safety
  • Handling Produce Safely
  • Safe Handling of Fresh Herbs
  • Safe Handling of Leafy Greens
  • Safe Handling of Melons
  • Safe Handling of Mushrooms
  • Safe Handling of Tomatoes
• Unpasteurized Fruit Juice / Cider
• Vegetables and Herbs Stored in Oil
• "White Blush" on Cocktail Carrots
• Why Sparks Occur When Cooking Vegetables in a Microwave

Water

• Bottled Water