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The Canadian Government is warning Canadians to NOT consume Classic Canadian Wild Sockeye Trims which may be contaminated with Listeria monocytogenes! It only goes to show that bad product can come from Canadian sources as well. This is a sad day for those are tasked with protecting us from dangerous bacteria in our foods and it begs the question - how do tainted products like these keep reaching our shelves, and homes in the first place!

Classic Smokehouse (2003) Inc Business Profile »

On October 21, 2009, The Canadian Food Inspection Agency (CFIA) issued a warning to the public regarding Classic Canadian Wild Sockeye Lox Trim, sold in 454g vacuum packages bearing UPC 3000550008256 and PACKED ON dates from MA 02 (May 2, 2009) to JL 28 (July 28, 2009) inclusive.

At this time, the area affected by this potential health hazard is British Columbia, but, as typically reported with these tainted product alerts, no official illnesses are on record.

This is yet another setback for Canadian goods as BC is world famous for its salmon products. When bad fish get as far as people’s pantries, it’s hard to assume that a tin on the store shelf is guaranteed safe for consumption. A large and growing concerned Canadian public is wondering why these poisoned products are not caught IN the plants producing them. Where are are health and safety checks?

It would seem from the recurring incidents of Listeria being released from food production plants that the inspection safety net many Canadians assume is far from in good working order. In this case, the suspected bad food products were packaged between May and July, 2009 - almost 4 months ago!

Does this mean that Canadians should refrain from eating canned goods for half a year or so, to see if what they bought is free of any post-distribution health hazard discoveries.

If you don’t want to get listerosis, don’t count on the smell of the canned salmon to help you out. Food contaminated with this bacteria may not look or smell spoiled. The dangers of consuming tainted product range from fever and headache to still births of babies!

There are many folks who are reluctant to can salmon on their own, knowing the potential dangers of not doing it correctly, but it would seem that relying on the “experts” isn’t necessarily much better either - at least in this case.

See Also…

• Fish & Seafood in Vancouver, BC
• Businesses and Services in Vancouver, British Columbia
• British Columbia Online Business Directory

What do YOU think about fishy health standards?
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