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Food Issue Notes

Food Issues: Notes from the Field

The following table lists a variety of food related issues that we have consulted on in the past. These Notes from the Field represent the evidence and recommendations we've provided on these issues. 

Food Issue 
(click on title to open PDF file)
Description of Issue
Bakery couche (linen)Use of unwashed linen for proofing of breads in a commercial bakeryFeb '14
Alcohol BittersEvaluate safety of infused (alcoholic) bitters Mar '14
Bull kelpEvaluate harvest, processing, packaging of seaweed (bull kelp)Oct '13
CarrageenanEvaluate safety and toxicity of this additiveOct '14
FM ChocolateUse of commercially sourced chocolate in baked and molded chocolate dessertsSep '13
FM raw carob home preparedManufacture of raw carob or cocoa chocolate desserts from raw ingredients prepared at homeSep '13
FM raw carob commercially purchasedManufacture of raw carob or cocoa chocolate desserts with commerically purchased raw carob/chocolate powder Mar '14
FM sunflower and flax seed oilManufacture of flax seed oil using a piteba oil screw pressOct '13
Freezing for parasite destructionEvaluate sushi products such as imported flounder and lobster - is freezing for parasite destruction needed?Feb '14
Histamine risk in tunaEvaluate histamine risks of sous-vide cooking of tuna, and thawing of tuna at ambient temperatureFeb '15
Kombucha tea fermentationEvaluate safety of a fermented kombucha tea preparationJan '15
Marine water for commercial useWhat are the risks associated with marine water sourced from Burrard Inlet for use in restaurant fish tanksOct '13
Olives, smoked and pickledEvaluate safety of commercial olives further processed by smoking and picklingApr '14
Pasta shelf-lifeProvide guidelines for refrigeration of fresh and partially dried pastaSep '13
Raw diet foodsBest practices to minimize existing food safety hazards with raw foodsMar '16
Raw refrigerated fish in ROPProvide guidelines for packaging raw fresh fish in cryo-vak (reduced oxygen packaging)Mar '15
Scallops processingCan mantles be smoked for human consumption and can offal be used for pet food?Jul '13
Sea salt productionReview of sea salt productions risks and evaluate lab results from a metal analysis of sea salt sampleJun '15
Sous-vide duck breastProcesses are being questioned by inspectors as the meat in center of breast is pink at serviceJan '15
Sous-vide eggsReview food service of preparing eggs sous vide style that were linked to SE illnessesJan '15
Sushi safetyReview of Sushi rice acidification and sushi best practicesMar '16
Tempe (tempeh) fermentationEvaluate food safety of tempe fermentaton recipeOct '16
Tiffin containers -
Provide guidelines for the use of re-useable take-away containers for restaurant mealsJul '13
Wheatgrass and microgreensAre wheatgrass and microgreens the same risk as sprouted seeds?
May '13
Rev: Apr '15
Wild (pine) mushroom foodsEvaluate safety of wild mushrooms in infused oil and saltsSep '13

SOURCE: Food Issue Notes ( )
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