Testing of raw milk from processing plants across Canada found all 391 samples to be negative for Highly Pathogenic Avian Influenza (H5N1).

The Canadian Food Inspection Agency (CFIA) has completed its root cause investigation of the summer 2024 listeriosis outbreak linked to plant-based Silk and Great Value milks. The agency was unable to confirm the primary source of the contamination, but found that the production facility was not compliant with testing requirements.

The Canadian Food Inspection Agency (CFIA) has provided updates on its sampling and testing activities of retail milk for the presence of highly pathogenic avian influenza (HPAI) viral fragments. Additionally, Health Canada and CFIA recently completed a study on pasteurization’s efficacy against HPAI in milk. 

In light of the ongoing Highly Pathogenic Avian Influenza (HPAI) H5N1 outbreak that has been affecting dairy cattle herds in the U.S., the Canadian Food Inspection Agency (CFIA) sampled and tested milk at retail to determine the presence of HPAI viral fragments.

The Canadian Food Inspection Agency (CFIA) has opened a public consultation on the review of the Safe Food for Canadians Act (SFCA).

The Canadian Food Inspection Agency (CFIA) recently published a guidance that clarifies the definition of and regulatory requirements for simulated meat and poultry products.

The vast majority of food on the market in Canada meets standards for chemical residues, according to a Canadian Food Inspection Agency (CFIA) report summarizing sampling activities conducted in 2020–2021.

The Canadian Food Inspection Agency (CFIA) recently highlighted a new rapid tool called GeneSeekR that can confirm if Escherichia coli detected in food samples can cause illness in humans.

The Canadian Food Inspection Agency (CFIA) has revised a guidance document regarding Safe Food for Canadians licensing requirements for manufacturers and importers of infant formula and human milk fortifier. 

A risk-based approach is rapidly being incorporated into food safety systems. This can be attributed to the efforts of regulatory agencies and non-governmental organizations to develop requirements for food businesses. This article examines these food safety systems from a systematic, risk-based approach to allow the food safety practitioner to develop and improve food safety.