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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. For a quick keyword search of this page, press 'Control F' on your keyboard. 

Food Issue 
(click on title to open PDF file)
Description of Issue
Alcohol Bitters
Evaluate safety of infused (alcoholic) bitters
Mar '14
Bakery couche (linen)
Use of unwashed linen for proofing of breads in a commercial bakeryFeb '14
Bull kelpEvaluate harvest, processing, packaging of seaweed (bull kelp)Oct '13
Evaluate safety and toxicity of this additiveOct '14
Cold nitro brew coffee
Evaluate safety issues associated with manufacture and retail of cold nitro brew coffee
Nov '17
Chaga Tea
Evaluate safety of chaga mushroom (Inonotus obliquus or cinder conk) for use in tea
Jul '18
Fermented nut cheese
Review process risks of nut  butters, fermented cashew nut cheeses, and Rejuvelac starter
Aug '17
Fermented nut cheese ingredient safety 
Review handling of ingredients during nut cheese fermentation process
Oct '18
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 tuna
Evaluate 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
Liquid Nitrogen
Review risk and safety of preparation and serving of cereal dipped in liquid nitrogen to produce a fog-like effect called "dragon's breath"
Oct '17
Marine water for commercial use
What are the risks associated with marine water sourced from Burrard Inlet for use in restaurant fish tanksOct '13
Novel foods
Is the food, ingredient or process novel? A one-page summary review of Health Canada novel food requirement for health authorities and EHOs
Jul '18
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 foods
Best 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
Salt koji fermentation
Evaluate a fermented rice recipe, koji,
a precursor to miso and soy sauce
Aug '17
Scallops processingCan mantles be smoked for human consumption and can offal be used for pet food?Jul '13
Sea salt production
Review 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 safety
Review of Sushi rice acidification and sushi best practicesMar '16
Tempe (tempeh) fermentation
Evaluate food safety of tempe fermentaton recipeNov '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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