Imported raw enoki mushrooms from the Republic of Korea and People's Republic of China have been implicated in several food recalls in Canada due to contamination with Listeria monocytogenes.
The Canadian Food Inspection Agency (CFIA) posted a series of notices to industry about this issue, including obligations of Safe Food for Canadians (SFC) licence holders.
The CFIA is reminding importers and domestic producers of some of the key food safety requirements that apply to your business.
Ensure your license includes the sub-commodity "specialty mushrooms"
The scope of your SFC licence must specifically include the sub-commodity "specialty mushrooms" if you conduct licensable activities on whole, washed, sliced, peeled, grated or cut fresh enoki. Amend the scope of activities on your licence as needed to include both "fresh vegetables" (commodity) and "specialty mushrooms" (sub-commodity).
Imports from South Korea and China must be held and tested
For importers of raw enoki mushrooms, the licence condition implemented in March 2023, is still in effect. This means that raw enoki mushrooms arriving in Canada from the Republic of Korea and the People's Republic of China must continue to be held and tested.
Maintain your preventative control plan
You are required to maintain your preventive control plan by regularly re-assessing, revising and verifying that your controls for managing Listeria monocytogenes risks are effective for enoki mushrooms. You should consider the following guidance during your review and enhance the controls that you are applying.
- Provide information to your clients about the proper handling and storage conditions required to maintain the safety of this product. Your clients can include retailers, hotels, restaurants and institutional food services.
- Raw enoki mushrooms can support the growth of Listeria monocytogenes during distribution and storage. Even if product testing for Listeria monocytogenes indicates undetectable levels, the bacteria can still be present at low levels and grow during distribution and storage. Work with your partners along the distribution chain to manage this food safety risk.
- Consider adding cooking instructions or cautionary statements, such as "To be cooked", on packaged product.
- If people eat raw or undercooked enoki mushrooms, they have an increased risk of becoming sick. Consumers can make more informed choices when this information is present on the packaging. Cooking enoki mushrooms thoroughly at 70°C for at least 2 minutes reduces food safety risks.
- Confirm the harvest date and recommended shelf life of the products you are receiving through your supplier. In addition, consider applying date markings on the label, such as harvest date or packaging date. This will help you and your clients make informed decisions on managing stock. This information also helps consumers.
- Products that have been in the supply chain for a longer time may have higher levels of Listeria monocytogenes
- A shelf life study is the most effective way to determine the durable life of a prepackaged food
- Confirm that your supplier and distributor have appropriate temperature controls in place during transportation and storage
- Temperature controls are critical to limiting the growth of Listeria monocytogenes. Enoki mushrooms should be kept refrigerated at 4°C or below after packaging.
SFC licence holders must comply with all the conditions of the Safe Food for Canadians Regulations. The CFIA continues to conduct inspection activities to verify that preventive controls are effective and up to date, and that they are being implemented. If the CFIA finds non-compliance, it may take regulatory response actions. Such actions can include product seizure and detention, licence suspension, administrative monetary penalties or prosecution.
Additional information
- Notice to retail and food service businesses: Food safety controls for raw enoki mushrooms
- Regulatory requirements and licence conditions for imported fresh enoki mushrooms from the Republic of Korea and the People's Republic of China (March 2023)
- Regulatory requirements: Preventive controls
- Importing Food to Canada: a step-by-step guide
- CFIA's Fact sheet: Preventive food safety controls
- Control measures for Listeria monocytogenes in ready-to-eat foods
- Listeriosis (Listeria)
Contact us
For more information, visit our Toolkit for food businesses. If you are unable to find answers to your questions, you can contact CFIA online.
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