Salmonella Prevention

The Issue

Salmonella are bacteria that cause intestinal illness (salmonellosis) in humans, usually because they have eaten contaminated food.

Background

Salmonella are a group of bacteria that normally live in the intestinal tracts of animals and birds. The bacteria are usually transmitted to people when they eat foods contaminated with animal feces. Contaminated foods are often of animal origin, such as beef, poultry, milk or eggs. But all foods, including fruits and vegetables, can become contaminated.

Approximately 6,000 to 12,000 cases of Salmonella are reported in Canada each year. Because many milder cases are not diagnosed or reported, or are believed to be the “stomach flu,” the actual number of infections is estimated to be many times more. Young children, seniors and those with weakened immune systems from diseases such as AIDS, or as a result of some cancer treatments, are the most vulnerable. The disease is more common in summer than in winter.

Sources of Salmonella

Contaminated foods, such as raw meat, poultry and eggs that have not been cooked properly, are the most common source of the disease. Not washing fresh fruits and vegetables before eating them, as well as not thoroughly cleaning work surfaces used to prepare raw meat and other foods in the kitchen can also expose you to Salmonella. Food can also be contaminated by food handlers who do not thoroughly wash their hands with soap after handling raw meat or after using the bathroom.

Salmonella can be found in the feces of some pets, especially those with diarrhea. Exotic pets, such as snakes, turtles and reptiles, may carry Salmonella even when healthy. People can become infected if they do not wash their hands after contact.

Health Effects of Salmonella

Most people infected with Salmonella develop diarrhea, fever and abdominal cramps 12 to 72 hours after being infected. The illness usually lasts four to seven days and most people recover without treatment. As with any disease causing diarrhea or vomiting, those infected should drink plenty of liquids to replace lost body fluids. This is particularly important with very young children and seniors. In severe cases, patients may need to be given fluids intravenously, which is usually done in hospital.

In a small number of cases, Salmonella may spread from the intestines to the blood stream and other body sites, causing severe illness and, in vulnerable people, death. In cases of severe illness, patients may be treated with antibiotics. However, some Salmonella bacteria have become resistant to many commonly used antibiotics.

A small number of infected people go on to develop pains in their joints, irritation of the eyes and painful urination, a condition called Reiter’s Syndrome. It can last for months or years, sometimes leading to chronic arthritis, which is difficult to treat.

Because many different illnesses cause the same symptoms as Salmonella, the only way to diagnose it is through laboratory tests on the stools of infected people. Once Salmonella has been identified, further testing can determine the type of Salmonella and the appropriate antibiotics to use in treatment.

Minimizing Your Risk

There is no vaccine to prevent salmonellosis, but you can minimize your chances of contracting it by following these steps.

  • Contaminated foods may look and smell normal. Thoroughly cook foods to destroy the bacteria.
  • Do not eat raw or undercooked eggs, poultry or meat. Remember raw eggs are contained in foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough and frostings.
  • Poultry and meat, including hamburgers, should be well-cooked, not pink in the middle. If you are served undercooked food in a restaurant, send it back.
  • Avoid raw or unpasteurized milk and other dairy products. Mother’s milk is the safest food for infants. Breast feeding prevents salmonellosis and many other health problems.
  • Thoroughly wash fruits and vegetables before eating them.
  • When buying and storing groceries, keep meats separate from fruits, vegetables, cooked foods and ready-to-eat foods.
  • Because bacteria grow quickly at room temperature, go directly home from grocery shopping and refrigerate or freeze food immediately.
  • Always defrost food in the refrigerator, in cold water or in the microwave, never at room temperature. Set your refrigerator to 4 degrees C (40 degrees F) and your freezer to -18 degrees C (0 F).
  • Wash your hands before handling any food. Be sure to wash your hands, cutting boards, counters, knives and other utensils after preparing uncooked foods.
  • If you have been diagnosed with salmonellosis, do not prepare food or pour water for anyone else until you are clear of the bacteria.
  • Wash your hands after contact with animal feces, for example, after changing the kitty litter or scooping up after your dog.
  • Since reptiles can have Salmonella, always wash your hands after handling them. Reptiles, including turtles, are not appropriate pets for children and should not be in the same house as an infant.
  • If you are diagnosed with salmonellosis, be sure that you or your doctor informs the local Public Health Department. If many cases occur at the same time, it may mean that a restaurant or a particular food item has a problem that needs to be corrected.

The Government of Canada’s Role

Health Canada sets policies and standards to ensure the safety and nutritional quality of all food sold in Canada. The Canadian Food Inspection Agency (CFIA) enforces the policies and standards and together with Health Canada helps to ensure that foodborne illness is detected early. The two organizations work together to ensure that all necessary warnings go out to the public quickly and that appropriate action is taken. When asked for help by a province, Health Canada will provide on-site expert assistance to help provincial health authorities identify the source of a Salmonella outbreak.

As a founding member of the Canadian Partnership for Consumer Food Safety Education, Health Canada also participates in public awareness campaigns about safe food practices. One example is Fight BAC™, a program that encourages Canadian consumers to think of food safety at every step of the food handling process, from shopping to preparing and re-heating foods.

Need More Info?

Add comment April 13, 2009

Safe Food Storage

Fresh? Frozen? Or shelf-stable? Food items in the supermarket are stored a certain way to maintain product quality and to keep foods safe. Once a food product has been chosen from the shelf or cooler, the consumer is responsible for making sure it is properly transported and stored at home. Failure to safely store food may cause bacteria in food to multiply and could result in a foodborne illness if the food is consumed.

At the supermarket

  • Choose canned and dry goods first. Buy refrigerated/frozen and hot deli items last.
  • Don’t choose cans that bulge, leak or are dented at the seam or rim.
  • Double bag (in plastic) meat and poultry to prevent cross-contamination from any dripping juices.
  • Check eggs to make sure that they are not cracked or dirty.

On your way home

  • Foods containing bacteria that can cause foodborne illness can’t be in the “Danger Zone” (less than 60° C or 140° F or above 4° C or 40° F) longer than two hours. Bacteria multiply rapidly and can reach dangerous levels at this stage.
  • Once you have purchased your food, go directly home. If this is not possible, place perishable foods in a cooler until you get home.

Storing shelf stable foods

  • Store unopened dry foods, canned goods and high acid items (like ketchup, mustard and vinegar) in a clean, dry place where the temperature is neither too hot (above 100° F) or too cold. After opening, refrigerate any foods that need to be kept cool.
  • Do not use food from cans or jars that are damaged.

Storing refrigerated food

Though food is refrigerated to prolong freshness and inhibit bacterial growth, there is a limit to how long food can be kept in the refrigerator. Once food begins to look or smell bad, it should be discarded. Follow these tips to help keep refrigerated food safe:

  • Maintain a temperature of 4° C or 40° F or less to inhibit bacterial growth.
  • Store eggs in their carton on a shelf, not in the door.
  • Keep meat and poultry products in the original packaging. Less handling reduces the incidence of cross-contamination.
  • Keep your refrigerator clean to avoid cross-contamination from spilled or spoiled foods.
  • Don’t let meat or juices of raw meat and poultry contaminate other foods in the refrigerator.

Storing frozen foods

  • Keeping food at -18°C (0° F) stops bacterial growth, but it will not kill bacteria already present.
  • Food can safely be defrosted in the refrigerator, under cold running water or in the microwave. If you defrost food in the microwave, cook it immediately.
  • Foods frozen near the beginning of their durable life will taste better than foods frozen near the end of their durable life.
  • Food that is freezer burnt (dry in spots) is safe to eat (but may not taste very good).

Durable life information on food products

  • Durable life is the amount of time that an unopened product will retain all of its wholesomeness, taste, nutritional value, and any other qualities claimed by the manufacturer, when stored under appropriate conditions.
  • Manufacturers and retailers are responsible for determining the durable life of foods they manufacture and sell.
  • Durable life information is not a guarantee of product safety.

For more information on foodborne illness and safe food handling practices, visit the Canadian Food Inspection Agency website at www.inspection.gc.ca

Add comment April 13, 2009

Milk – One of the nine most common food allergens

Allergic reactions

Allergic reactions are severe adverse reactions that occur when the body’s immune system overreacts to a particular allergen. These reactions may be caused by food, insect stings, latex, medications and other substances. In Canada, the nine priority food allergens are peanuts, tree nuts, sesame seeds, milk, eggs, seafood (fish, crustaceans and shellfish), soy, wheat and sulphites (a food additive).

What are the symptoms of an allergic reaction?

When someone comes in contact with an allergen, the symptoms of a reaction may develop quickly and rapidly progress from mild to severe. The most severe form of an allergic reaction is called anaphylaxis. Symptoms can include breathing difficulties, a drop in blood pressure or shock, which may result in loss of consciousness and even death. A person experiencing an allergic reaction may have any of the following symptoms:

  • Flushed face, hives or a rash, red and itchy skin
  • Swelling of the eyes, face, lips, throat and tongue
  • Trouble breathing, speaking or swallowing
  • Anxiety, distress, faintness, paleness, sense of doom, weakness
  • Cramps, diarrhea, vomiting
  • A drop in blood pressure, rapid heart beat, loss of consciousness

How are food allergies and severe food allergy reactions treated?

Currently there is no cure for food allergies. The only option is complete avoidance of the specific allergen. Appropriate emergency treatment for a severe food allergy reaction includes an injection of epinephrine (adrenalin), which is available in an auto-injector device. Epinephrine must be administered as soon as symptoms of a severe allergic reaction appear. The injection must be followed by further treatment and observation in a hospital emergency room. If your allergist has diagnosed you with a food allergy and prescribed epinephrine, carry it with you all the time and know how to use it. Follow your allergist’s advice on how to use an epinephrine auto-injector device.

Frequently asked questions about milk allergies

I have a milk allergy. How can I avoid a milk-related reaction?

Avoid all food and products that contain milk and milk derivatives. These include any product whose ingredient list warns it “may contain” or “may contain traces of” milk.

Can a milk allergy be outgrown?

Studies show that two to four per cent of infants are milk allergic and most outgrow their allergy by three years of age. However, a severe milk allergy can last a lifetime. Consult your allergist before reintroducing milk products.

What is the difference between milk allergy and lactose intolerance?

When someone has a milk allergy his/her immune system has an abnormal reaction to milk proteins, which may be life-threatening. When a person is lactose intolerant, his/her body does not have enough of the enzyme lactase, needed by the digestive system, to break down the milk sugar lactose. Symptoms of lactose intolerance include abdominal pain, bloating and diarrhea after milk ingestion. Lactose intolerance is not an allergy. If you are unsure whether you have milk allergy or lactose intolerance, consult an allergist.

How can I determine if a product contains milk or milk derivatives?

Always read the ingredient list carefully. Milk and milk derivatives can often be present under different names, e.g., casein. For other common ingredient label names, refer to the list below.

What do I do if I am not sure whether a product contains milk or milk derivatives?

If you have a milk allergy, do not drink or eat or use the product. Get ingredient information from the manufacturer.

Does product size affect the likelihood of an allergic reaction?

It does not affect the likelihood of a reaction; however, the same brand of product may be safe to consume for one product size but not another. This is because product formulation may vary between different product sizes of the same product.

Avoiding milk and milk derivatives

Make sure you read product labels carefully to avoid products that contain milk and milk derivatives. Avoid food and products that do not have an ingredient list and read labels every time you shop. Manufacturers may occasionally change their recipes or use different ingredients for varieties of the same brand. Refer to the following list before shopping:

Other names for milk

  • Ammonium/calcium/magnesium/potassium/sodium caseinate
  • Casein/caseinate/rennet casein
  • Curds
  • Delactosed/demineralized whey
  • Dry milk/milk/sour cream/sour milk solids
  • Hydrolyzed casein, hydrolyzed milk protein
  • Lactalbumin/lactalbumin phosphate
  • Lactate/lactose
  • Lactoferrin
  • Lactoglobulin
  • Milk derivative/fat/protein
  • Modified milk ingredients
  • Opta™, Simplesse® (fat replacers)
  • Whey, whey protein concentrate

Avoid food and products that do not have an ingredient list and read labels every time you shop.

Possible sources of milk

  • Artificial butter, butter fat/flavour/oil, ghee, margarine
  • Baked goods and baking mixes e.g., breads, cakes, doughnuts
  • Brown sugar, high-protein flour
  • Buttermilk, cream, dips, salad dressings, sour cream, spreads
  • Caramel colouring/flavouring
  • Casein in wax, e.g., fresh fruits and vegetables
  • Casseroles, frozen prepared foods
  • Cereals, cookies, crackers
  • Cheese, cheese curds, cottage/soy cheese
  • Chocolate
  • Desserts, e.g., custard, frozen yogurt, ice cream, pudding, sherbet, yogurt
  • Egg/fat substitutes
  • Flavoured coffee, coffee whitener, non-dairy creamer
  • Glazes, nougat
  • Gravy, sauces
  • Kefir (milk drink), kumiss (fermented milk drink), malt drink mixes
  • Meats, e.g., canned tuna, deli/processed meats, hot dogs, pâtés, sausages
  • Pizza
  • Potatoes, e.g., instant/mashed/scalloped potatoes, seasoned french fries/potato chips
  • Seasonings
  • Snack foods, e.g., candy, fruit bars, granola bars
  • Soups, soup mixes
  • Tofu
  • Wax coated fruits and vegetables

Non-food sources of milk

  • Cosmetics
  • Medications
  • Pet food

Ingredients that do not contain milk protein

  • Calcium/sodium lactate
  • Calcium/sodium stearoyl lactylate
  • Cocoa butter
  • Cream of tartar
  • Oleoresin

Note: These lists are not complete and may change. Food and food products purchased from other countries, through mail-order or the Internet, are not always produced using the same manufacturing and labelling standards as in Canada.

What can I do?

Be informed

See an allergist and educate yourself about food allergies. Contact your local allergy association for further information.

If you or anyone you know has food allergies or would like to receive information about food being recalled, sign up for the Canadian Food Inspection Agency’s (CFIA) free e-mail “Food Recalls and Allergy Alerts” notification service available at
www.inspection.gc.ca/english/tools/listserv/listsube.shtml?foodrecalls_rappelsaliments. When you sign up you will automatically receive food recall public warnings.

Before eating

Allergists recommend that if you do not have your auto-injector device with you that you do not eat. If an ingredient list says a product “may contain” or “does contain” milk or milk derivatives, do not eat it. If you do not recognize an ingredient or there is no ingredient list available, avoid the product.

Watch out for allergen cross contamination!

Cross contamination is the transfer of an ingredient (food allergen) to a product that does not normally have that ingredient in it. Through cross contamination, a food that should not contain the allergen could become dangerous to eat for those who are allergic.

Cross contamination can happen:

  • during food manufacturing through shared production and packaging equipment;
  • at retail through shared equipment, e.g., cheese and deli meats sliced on the same slicer; and through bulk display of food products, e.g., bins of baked goods, bulk nuts; and
  • during food preparation at home or in restaurants through equipment, utensils and hands.

What is the Government of Canada doing about food allergens?

The Government of Canada is committed to providing safe food to all Canadians. The CFIA and Health Canada work closely with municipal, provincial and territorial partners and industry to meet this goal.

The CFIA enforces Canada’s labelling laws and works with associations, distributors, food manufacturers and importers to ensure complete and appropriate labelling of all foods. The CFIA recommends that food companies establish effective allergen controls to prevent the occurrence of undeclared allergens and cross-contamination. The CFIA has developed guidelines and tools to aid them in developing these controls. When the CFIA becomes aware of a potential serious hazard associated with a food, such as undeclared allergens, the food product is recalled from the marketplace and a public warning is issued. The CFIA has also published several advisories to industry and consumers regarding allergens in food.

Health Canada has worked with the medical community, consumer associations, and the food industry to enhance labelling regulations for priority allergens, gluten sources and sulphites in pre-packaged food sold in Canada. Health Canada is proposing to amend the Food and Drug Regulations to require that the most common food and food ingredients that cause life-threatening or severe allergic reactions are always identified by their common names allowing consumers to easily recognize them.

Where can I get more information?

For more information on:

  • food allergies;
  • ordering free copies of this pamphlet; and
  • subscribing to the free “Food Recalls and Allergy Alerts” e-mail notification service, visit the CFIA Website at www.inspection.gc.ca or call 1-800-442-2342/TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).

Below are some organizations that can provide additional allergy information:

Allergy/Asthma Information Association
www.aaia.ca

Anaphylaxis Canada
www.anaphylaxis.ca

Association québécoise des allergies alimentaires
www.aqaa.qc.ca(French only)

Canadian Society of Allergy and Clinical Immunology
www.csaci.ca (English only)

Health Canada
www.hc-sc.gc.ca

Developed in consultation with Allergy/Asthma Information Association, Anaphylaxis Canada, Association québécoise des allergies alimentaires, Canadian Society of Allergy and Clinical Immunology and Health Canada.

Cat. No. A104-27/6-2005E
ISBN 0-662-40355-X
P0424-05/07E

Add comment April 13, 2009

Microwave Ovens and Food Safety

http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/prod/micro-f-a-eng.php

The Issue

Many Canadians use microwave ovens as a convenient way to thaw, cook and reheat food. A number of people have concerns, however, about the effect of microwaves on their health and on the health and safety of their foods.

Background

Many people who use microwave ovens say they are going to “nuke” their food. This reference to nuclear energy is incorrect and misleading. Microwaves are a form of radiofrequency electromagnetic energy. They are generated electronically. They do not come from radioactive sources and they do not cause food or the oven itself to become radioactive.

When microwaves penetrate food, they cause water molecules in the food to rotate. The rotation causes friction between the molecules and the result is a rapid rise in temperature. This is why the cooking time with microwave ovens is shorter than with conventional ovens. When you shut the microwave oven off, the microwaves disappear.

Health and Safety Concerns Associated With Microwave Cooking

Some microwave energy may leak from your oven while you are using it, but this would pose no known health risks, as long as the oven is properly maintained. The Need More Info? section below refers to an It’s Your Health article called Radiation Safety of Microwave Ovens. The article features safety tips to minimize your exposure to microwave energy when using a microwave oven.

Microwaves do not change the chemical components of in food and so the formation of new compounds, like carcinogens, is not expected. Some studies have been conducted to investigate any possible negative health effects of microwaving foods. These studies, which have been reviewed by Health Canada scientists, have found no evidence of toxicity or carcinogenicity.

In general, the health and safety concerns associated with microwave cooking are similar to the issues involved with other cooking methods, such as conventional ovens, stove-top cooking and grilling. For example, all cooking methods have some effect on the nutrients in food. The effect is worse if you over-cook the food. Microwave cooking tends to be less harsh on nutrients than conventional cooking methods, because the cooking times are shorter and less water is used. To help preserve nutrients when microwaving food, use techniques that promote the even distribution of heat. This will help prevent the formation of “hot spots” where portions of the food could be over-cooked. Steps to promote even heating are outlined in the Minimizing Your Risk section below.

There is no simple answer to questions about which cooking method is best for retaining nutrients. Research into the subject is ongoing. From a health perspective, there is no reason to use any one cooking method exclusively.

Other concerns associated with all methods of cooking, including microwave cooking, are foodborne illness and burns.

Minimizing Your Risk

Foodborne Illness

Raw food of animal origin, such as meats, seafood, poultry and eggs (including juices and drippings) may carry disease-causing bacteria. No matter which cooking method you use, the risk that bacteria will multiply and cause foodborne illness increases when foods are allowed to sit at temperatures in the “danger zone” between 4o C and 60o C (40o F to 140o F) for more than 2 hours. To minimize the risk of foodborne illness:

  • When handling raw foods of animal origin, always chill promptly.
  • Clean your hands and kitchen surfaces often.
  • Keep foods separate and do not cross-contaminate.
  • Cook food thoroughly.
  • If you use the microwave oven to defrost or partially cook food, be sure to refrigerate or finish cooking the food by some other method right away. Do not let perishable foods linger in the “danger zone” for longer than 2 hours.
  • Take steps to ensure that the microwave oven heats food evenly and does not leave underheated areas (cold spots) where bacteria might multiply and cause food poisoning. You can promote even heating in the microwave oven by:
    • cutting food into small pieces for uniform cooking
    • arranging items in a uniform manner
    • adding a liquid (such as water, juice or gravy) to solid foods
    • stopping part way through cooking to stir foods or rotate trays or containers
    • covering food with a microwave-safe lid or with microwave-safe plastic wrap to trap steam
    • following directions for “standing times”. This helps ensure that heat is distributed uniformly, even after cooking.
  • Use a food thermometer to check that your food has reached a safe internal temperature. Take the temperature at several locations, especially in the thickest area of the meat, to ensure that the food is cooked all the way through. Make sure that the thermometer is inserted away from bone, fat or gristle. For example:
    • all ground beef products should be cooked to 71°C (160°F).
    • food mixtures containing poultry, eggs, meat and fish should be cooked to 74°C (165°F).
    • leftovers should be heated to 74°C (165°F).
    • Never cook whole poultry, including turkey in the microwave.

Burns

It is always important to be careful when handling or eating hot food. With conventional cooking methods, there are often warning signs that you are dealing with high temperatures. However, your microwave oven is enclosed and you cannot see the source of heat, so you may get a false sense of how hot the food and containers may be.

Therefore, with microwave ovens, there are specific concerns about potential burns related to:

  • “superheated” liquids: These liquids are at or above the boiling point, but look harmless and show no sign (such as bubbling) that the liquid has boiled. When you remove superheated liquids from the microwave oven, they can erupt suddenly and cause serious skin burns.
  • heat transfer from food to containers: Many microwave-safe containers and dishware are not heated directly by microwave energy. However, parts of these containers may become very hot due to heat transfer from the food being cooked.
  • heating formula in baby bottles: When you heat baby formula in a microwave oven, the outer container (or baby bottle) may feel cool to the touch even though the formula inside is very hot. This can pose a risk of serious burns to the baby.

To minimize these risks when using the microwave oven:

  • Be careful when heating liquids and removing them from the oven. Avoid superheating liquids by stopping the microwave oven part way through the heating process to stir the liquid.
  • Always use containers labelled as microwave-safe.
  • Use protective oven mitts or pot holders when you remove containers/dishware from the oven.
  • If you heat a bottle of baby formula in the microwave, be sure to shake the contents and test the temperature of the formula on your own skin before you go ahead with feeding the baby. Health Canada recommends using conventional methods, such as a baby bottle warmer, to heat baby formula. With these methods, you can use the warmth of the bottle to measure the temperature of the inner liquid more accurately.

Other Concerns regarding Containers and Food Wraps

Some foods come wrapped in materials (e.g., styrofoam) that may not be suitable for use in the microwave. These materials could leach chemicals into your food or cause burns if they melt during microwave cooking. To minimize risks when using your microwave oven:

  • Do not re-use trays or containers that come with convenience foods. These are designed for one-time use only.
  • Do not use containers intended for cold storage (e.g., margarine tubs) or wrappings that come with packaged foods.
  • Make sure the plastic wraps and containers you use are labelled as microwave-safe.

As a general safety precaution, always supervise young children when they use the microwave oven (or any other cooking appliance). Finally, read and follow the manufacturer’s directions for using the oven, and keep the oven in good working order.

Health Canada’s Role

Health Canada carries out many different activities to minimize risks related to the use of microwave ovens. For example, Health Canada has established a regulation under the Radiation Emitting Devices Act to govern the design, construction and functioning of microwave ovens that are imported, sold or leased in Canada. This regulation specifies limits for microwave leakage from ovens.

In addition, Health Canada assesses risks, sets standards and monitors the safety record of such products as microwave cooking containers and food packaging materials, and establishes policies on the safety and nutritional value of food. As a founding member of the Canadian Partnership for Consumer Food Safety Education, Health Canada also participates in public awareness campaigns about safe food practices. One example is CanFight BAC™, a program that encourages Canadian consumers to think of food safety at every step of the food handling process, from shopping for groceries to reheating leftovers.

Need More Info?

For information on Food Safety or contact: food-aliment@hc-sc.gc.ca

For more information on microwave radiation safety, contact:

The Consumer and Clinical Radiation Protection Bureau
775 Brookfield Road
Ottawa, ON K1A 1C1
Telephone: (613) 954-6699
Fax: (613) 952-7584
E-mail: CCRPB-PCRPCC@hc-sc.gc.ca

For additional information, visit the following Health Canada Web sites:

Additional information can also be located at:

For additional articles on other issues go to the It’s Your Health Web site.
You can also call (613) 957-2991.

Original: July 2005
© Her Majesty the Queen in Right of Canada,
represented by the Minister of Health, 2005L

1 comment April 13, 2009

CARS Fleece clog children’s shoes by Pagoda International Footwear Limited – Recall

Date
April 2009

Product Name
CARS Fleece clog children’s shoes by Pagoda International Footwear Limited

Full Product Description
This recall involves the Buster Brown & Co. “CARS” fleece clog children’s shoes. The shoe is a red plastic clog designed to resemble a car, and is lined in black fleece; the infant version of the shoe has an ankle strap. Each side of the shoe has two red and black decorative wheels and the number “95″. A tag is sewn into the shoe, bearing the names “Buster Brown & Co.” and “Disney”. The shoe was sold in infant sizes 4-6 and toddler sizes 7-11.

Hazard Identified
Pagoda International Footwear Limited has determined that the decorative wheels may separate from the shoe, posing a choking hazard to young children.

Pagoda International Footwear Limited has received one report where a young child began choking on a decorative wheel that separated from the infant version of the shoe; the incident did not result in injury to the child.

In cooperation with the United States Consumer Product Safety Commission (US CPSC) and Health Canada, Pagoda International Footwear Limited is voluntarily recalling both the infant and the toddler version of the shoe.

Corrective Action
Consumers should immediately take the recalled shoes away from young children and return their shoes to the nearest Wal-Mart store for a full refund.

For additional information, consumers may contact Buster Brown & Co. toll-free at 1-888-869-1044 between 7AM and 7PM CT Monday through Friday, or between 10AM and 6:30PM CT on Saturday. Consumers may also visit Next link will open in a new window the firm’s website, or email at busterandtige@brownshoe.com.

Consumers may view the release by the US CPSC on the Next link will open in a new window Commission’s Website.

Number Sold
Approximately 18, 000 of the recalled shoes were distributed to Wal-Mart stores in Canada, and approximately 73, 000 of the recalled shoes were distributed to Wal-Mart stores in the United States.

Time Period Sold
The recalled products were sold from September 2008 to February 2009 in Canada, and from September 2008 to March 2009 in the United States.

Manufactured in China.

Distributor
Pagoda International Footwear Limited of Hong Kong, China

Add comment April 13, 2009

CFIA’s Food Recalls and Allergy Alerts

Health Canada

http://www.hc-sc.gc.ca/fn-an/securit/allerg/allerg_alert-eng.php

Add comment April 9, 2009

Food Allergies and Intolerances

Health Canada

http://www.hc-sc.gc.ca/fn-an/securit/allerg/index-eng.php

A food sensitivity is an adverse reaction to a food that other people can safely eat, and includes food allergies, food intolerances, and chemical sensitivities.

Food allergies are sensitivities caused by a reaction of the body’s immune system to specific proteins in a food. Current estimates are that food allergies affect as many as 6% of young children and 3% to 4% of adults.

In allergic individuals, a food protein is mistakenly identified by the immune system as being harmful. The first time the individual is exposed to such a protein, the body’s immune system responds by creating antibodies called immunoglobulin E (IgE). When the individual is exposed again to the same food protein, IgE antibodies and chemicals such as histamine are released. Next link will take you to another Web site Histamine is a powerful chemical that can cause a reaction in the respiratory system, gastrointestinal tract, skin or cardiovascular system. In the most extreme cases, food allergies can be fatal. Although any food can provoke an immune response in allergic individuals, a few foods are responsible for the majority of food allergies.

A food intolerance is a food sensitivity that does not involve the individual’s immune system. Unlike food allergies, or chemical sensitivities, where a small amount of food can cause a reaction, it generally takes a more normal sized portion to produce symptoms of food intolerance. While the symptoms of food intolerance vary and can be mistaken for those of a food allergy, food intolerances are more likely to originate in the gastrointestinal system and are usually caused by an inability to digest or absorb certain foods, or components of those foods.

For example, intolerance to dairy products is one of the most common food intolerances. Known as lactose intolerance, it occurs in people who lack an enzyme called lactase, which is needed to digest lactose (a sugar in milk.) Symptoms of lactose intolerance may include abdominal pain and bloating, diarrhoea and flatulence.

Celiac disease is an inherited intolerance to gluten. The main sources of gluten in the diet are cereal grains and the only current treatment for celiac disease is to continually maintain a strict gluten-free diet.

Chemical sensitivities occur when a person has an adverse reaction to chemicals that occur naturally in, or are added to, foods. Examples of chemical sensitivities are reactions to: caffeine in coffee, tyramine in aged cheese and flavour enhancer monosodium glutamate.

If you experience adverse reactions to food, consult your family doctor and a dietitian to help you to determine if have a food allergy, intolerance or other food sensitivity.

Add comment April 9, 2009

Smart Snacking

Health Canada

http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/using-utiliser/snacks-collations-eng.php

You can enjoy snacks as part of your day. If you make wise choices, snacks can keep you energized and provide important nutrients if you make wise choices. Young children especially benefit from snacks as they have small stomachs and may have trouble eating all of the foods they need at meal time.

  • Look for snacks that count towards your recommended number of Food Guide Servings. The best choices are foods from the four food groups in Canada’s Food Guide.
  • Include nutritious snacks when planning your meals and add them to your grocery list. What you keep in your cupboards is what you’ll snack on!
  • Take nutritious snacks from home to eat at school, at work, or to eat on the go. This helps reduce your temptation to buy less nutritious snacks.
  • Avoid snacks that may be high in calories, fat, sugar or salt (sodium). This includes buttered popcorn, cakes, candies, chips, chocolate, cookies, doughnuts, French fries, granola bars, ice cream, pastries and sugary beverages such as fruit flavoured drinks, soft drinks, sports drinks and energy drinks. These foods can add extra calories to your day. Learn more about maintaining healthy habits.

Snacks to Grab and Go:

  • Fresh fruit or individually packed containers of
    cut-up fruit.
  • Raw vegetables including carrots, peppers, zucchini, cherry or grape tomatoes.
  • Baby carrots and whole wheat pita triangles with hummus.
  • Pumpernickel bagel with peanut butter and banana.
  • Fresh, frozen or canned fruit with low fat yogurt or in a smoothie.
  • Sweet red, yellow or green peppers and bread sticks with salad dressing or low fat dip.
  • Whole wheat tortilla wrap made with salmon or tuna and salad dressing, onions, celery and green peppers.
  • English muffin with melted cheese and apple slices.
  • Dry mixed cereal and a container of milk.
  • Dark green leafy salad with orange sections and almonds.
  • Nuts, pumpkin or sunflower seeds.
  • Plain popcorn.
  • Popsicles made with 100% fruit juice or yogurt.
  • Water, milk, fortified soy beverage or 100% fruit juice.

Learn More About:

Add comment April 8, 2009

Fast and Easy Meal Ideas

Health Canada

http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/using-utiliser/snacks-collations-eng.php

Getting healthy meals on the table in a hurry takes less time than you might think. It’s all about being prepared.

  • Plan your meals and do your shopping ahead of time.
  • Stock up on basics such as vegetables and fruit, whole grain bread, whole grain pasta and brown rice, milk, yogurt, cheese, lean meat, fish, poultry, eggs, beans, lentils, nuts and seeds.
  • Use frozen or canned products to help speed up preparation time. For example, canned or bottled tomato based pasta sauces, frozen or canned vegetables, frozen or canned fruit, bagged salad greens, canned tuna or salmon, canned beans or lentils.
  • Prepare foods in advance. Cook double the rice and freeze leftovers for another meal. Cook twice the chicken or ground beef you need and keep extras to make chicken salad, enchiladas, chili or spaghetti sauce the next day.
  • Cook up a big batch of soups, stews, casseroles, pasta dishes, cooked ground beef and pizza dough to keep in the freezer.

See our meal ideas for:

Breakfast
Lunch
Supper
Snacks

Meal Suggestions that follow Canada’s Food Guide

Breakfast Ideas:

  • Make a shake! Mix in a blender 125 mL (½ cup) 100% fruit juice, 125 mL (½ cup) fresh or frozen fruit such as berries or a banana, 175 g (¾ cup) plain or fruit flavoured yogurt and 15 mL (1 Tbsp) skim milk powder.
  • Have it hot! Make oatmeal with quick-cooking oats and a tablespoon each of wheat germ or wheat bran and dried raisins. Sprinkle with cinnamon and serve with milk and a small glass of 100% fruit juice.
  • Have it cold! Have a whole grain, high-fibre cereal served with milk and orange sections or a piece of other fruit.
  • Spice it up! Scramble some eggs in the microwave and roll them up in a whole wheat tortilla with shredded cheese, green peppers and hot sauce or salsa.
  • Try something different! Have sardines or baked beans on toast with a glass of tomato juice or fortified soy beverage.
  • In a hurry? Take a small homemade wheat bran or oatmeal muffin with a container of juice and a piece of cheese. Avoid buying large commercial muffins which can be higher in fat or sugar and calories!
  • Nice and easy! Mix canned peaches or frozen berries with low fat yogurt. Have with a slice of raisin bread.
  • Use leftovers! Have some cantaloupe slices with dumplings or wontons with pork and chicken broth with noodles.
  • Simply made! Have half a whole wheat bagel with a poached egg or 1 Tbsp of peanut butter and some tomato juice. Try a reduced sodium variety of juice.

Lunch Ideas:

  • Heat and eat! Microwave leftover pasta, stir-fry with rice, chili, stew or casseroles for a quick fix. Enjoy with a glass of milk or fortified soy beverage and a piece of fruit.
  • Toss it! Take mixed salad greens and toss with fresh or grilled chopped vegetables, goat cheese and balsamic vinegar dressing. Serve with whole grain bread or put in a pita.
  • Soup it up! Try black bean, tomato with lentils, squash, carrot, cauliflower or broccoli soup. Enjoy soup with a pumpernickel or whole wheat bagel and a slice of cheese.
  • Wrap it! Make up tuna, salmon or egg salad – wrap in a whole wheat tortilla with green onions, grated green peppers and lettuce. Have with a glass of fortified soy beverage or a container of yogurt.
  • Snack it! Have hummus and dip with whole wheat pita bread, baby carrots,and sliced peppers. Enjoy with cut up melon and a glass of milk.
  • Spicy! Enjoy some vegetable curry on noodles and a low fat yogurt for dessert.
  • Savoury soup! Heat up some lentil soup and have baby carrots, a whole grain bagel and one slice of cheese.
  • Fill your pocket! Spread hummus on the inside of a whole wheat pita and fill with vegetables such as dark green romaine lettuce and shredded carrots. Finish it off with a glass of milk.
  • Pack it! Use an insulated container with a freezer pack to keep your lunch cold and safe to eat.

Supper Ideas:

  • Presto pasta! Brown some onions and garlic in a large skillet. Add canned or bottled tomato-based pasta sauce and canned drained lentils or clams. Serve over pasta or couscous. A tossed green salad and glass of milk or fortified soy beverage completes the meal.
  • Steamed fish dish! Place fish in a steamer over a pot of boiling water, add cut up broccoli, green beans or asparagus. Cover and cook for 5 to 6 minutes or until fish flakes easily with a fork. Serve with brown rice.
  • Hot and spicy! Cook boneless chicken strips in a skillet until juices run clear and meat is browned. Add sliced carrots and red peppers and cook until soft. Add raisins and curry paste to taste and a bit of water and heat through. Serve with couscous or rice.
  • Fast chili! Brown lean ground beef and drain off the fat. Add chopped onions and green peppers and sauté for several minutes. Stir in a large can of stewed tomatoes, one can of tomato soup, one large can of kidney beans and 15 mL (1 Tbsp) of chili powder. Serve with whole grain toast.
  • Easy omelettes! Choose your own fillings – ham, cheese, peppers, green onions, etc. Spice it up with salsa or hot sauce. Serve with whole grain bagels or toast. Have fruit for dessert.
  • Beautiful beans! Enjoy a beans and rice dish. Just mix black or kidney beans with corn, chopped tomatoes, onions, red and yellow peppers, cooked brown rice, grated cheese and serve. Have with a glass of water with lime and lemon wedges.
  • Chicken express! Mix up some cooked chicken with couscous and a variety of vegetables. Add some garlic if you like. Enjoy with a glass of milk.
  • Experiment with noodles! Prepare a stir fry with pork and vegetables. Serve on vermicelli or soba noodles. Finish it off with a cup of fortified soy beverage.

Get More Tips to Prepare Healthy Meals:

Add comment April 8, 2009

Frog Squeeze Toys by Dollar Novelties

Date
January 2009

Product Name
Frog Squeeze Toys by Dollar Novelties

Full Product Description
This recall involves soft, green, plastic squeeze toys in the shape of frogs that were sold in packages of four. A small squeaker reed is embedded in the underside of each frog. Each package contains one large frog and three small frogs. The large frog measures approximately 13 cm (5 inches) in length and the small frogs measure approximately 5 cm (2 inches) in length. The toy is identified by item no. 000106.

Hazard Identified
Testing by Health Canada has revealed that the squeaker inside the frogs can be easily removed; these small parts pose a choking hazard to young children.

Health Canada has not received any reports of injuries or incidents related to the use of these toys.

Corrective Action
Consumers should immediately take the recalled squeeze toy away from children and dispose of it in their regular household garbage.

For additional information, consumers may contact Dollar Novelties Import Inc. at 1-403-802-1398.

Number Sold
Approximately 84 packages of the recalled squeeze toys were sold at various dollar stores in Alberta, Saskatchewan and Manitoba.

Time Period Sold
The recalled squeeze toys were sold from October 2008 to November 2008.

Manufactured in China.

Importer
Dollar Novelties Import Inc., of Calgary, Alberta.

Add comment April 8, 2009

Next Posts Previous Posts

Categories

Baby First Foods - Recent Posts

Baby First Foods - Top Posts