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What is this project about?
Alberta Agriculture and Rural Development designed the Alberta’s Safe Produce Surveillance Project to create information that will demonstrate the safety of Alberta’s produce and to provide information to improve industry’s food safety practices.
The Food Safety Division of Alberta Agriculture and Rural Development conducts baseline studies as part of a comprehensive system of surveillance of all kinds of food from farm to fork. In collaboration with Calgary Health Region and Capital Health, the Food Safety Division is conducting this project to gather baseline information on the levels of selected food-borne microorganisms in Alberta-grown produce.
What is the difference between inspection and surveillance?
Inspection and surveillance are done for different reasons. Inspection is done to enforce a set of standards. This project is designed to create information that can be used in a number of ways: to demonstrate the safety of Alberta-grown produce, to create baseline information about where we are now so that we have information to compare against in the future, to test new food safety practices, and so on. This project is designed to create information that a lot of people can use for their benefit.
How does this project work?
Calgary Health Region and Capital Health hired summer students to purchase small samples of certain produce from markets in Calgary, Edmonton and the surrounding areas. The samplers will introduce themselves and will likely ask a few questions about where the produce was grown. They also have small cards to hand out so that vendors will know how to find more information about the project.
From there, the samples are taken to the lab for extensive testing. After the testing, scientists will undertake extensive analysis of what the results actually mean.
The funding comes in part from Agriculture and Agri-Food Canada through the Food Safety Initiative of the Agricultural Policy Framework - a federal, provincial and territorial initiative.
Why are you sampling produce only at markets?
Farmers' markets and public markets were chosen simply for convenience. It would be much more difficult to obtain samples of Alberta produce directly from individual producers at the farm level and it is difficult to identify the Alberta-grown produce in grocery retail stores. That is the only reason we chose to purchase samples at farmers’ markets.
Isn’t all food tested?
No, all food produced in Canada is not tested. Government has a comprehensive set of food safety systems in place to support the safety of our food. Food safety surveillance projects such as this are a way of ensuring that those systems work.
Are there other studies being done on produce in Canada?
Yes. The Canadian Food Inspection Agency is looking at fresh produce at the warehouse level. The number of samples from Alberta is small, and the Food Safety Division will not have enough data to demonstrate the safety of Alberta produce just from that study.
Are we doing this as a result of recent food safety incidents?
With the increasing consumption of fresh vegetables and fruits, there is an increased need to obtain information on the safety of produce. The Food Safety Division has a ongoing program of food safety surveillance and this study would have been done regardless of events that have occurred elsewhere in Canada or the United States. We want to demonstrate the safety of Alberta products and to promote consumer confidence in these products.
What information will be posted on the website?
Information about this project will be posted on the website of Alberta Agriculture and Rural Development as it becomes available.
What happens when there is a positive test result?
In the event that a foodborne pathogen is discovered, the Public Health Inspectors of the regional health authority will decide what action is required. The action required will be appropriate to the actual risk to public. Scientists and health inspectors are aware that there are numerous reasons why produce could become contaminated. Some pathogens are found naturally in the environment. While the primary intention of this surveillance project is to prove the safety of Alberta produce, it may also assist some producers to identify issues and to provide opportunities to improve their safe food handling practices.
Will the public be notified if there is a problem with any produce?
If a problem is identified, the Public Health Inspectors will determine if the public needs to be notified. The Food Safety Division does not anticipate finding any serious problems. However, if the safety of the public is at risk, appropriate actions by the regional health authorities will be taken.
Will vendors receive the results from the tests on their produce?
Individual producers/vendors will not be notified of their test results. We are not collecting enough samples from individual producers to be able to say anything meaningful about their specific operation. If a producer wants to test produce in order to see whether their food safety practices are working, they can certainly take their produce to be tested at a private laboratory.
Why are we differentiating between organic and conventionally grown produce?
The Food Safety Division wants to determine if production methods have an impact on pathogen levels. That information is currently not available within Alberta. Studies done in other areas of the country suggest that there are differences. Information discovered by this surveillance study will be used to help producers improve their food safety handling practices.
Will there be a recall if a pathogen is found?
No, it is unlikely that a recall will occur. The laboratory testing requires three to ten days. Any positive results will require additional testing to confirm the initial finding. Because produce is a very perishable product, it is quite likely that none of the affected product would be in the market place.
Where can vendors direct their customers for more information about produce safety and how to handle fresh fruits and vegetables?
You can ask for information on safe produce from your regional health authority.
How should customers handle their produce in their kitchens?
Thorough washing of fruits and vegetables before eating is extremely important in preventing food-borne illness. Firm fruits and vegetables (e.g. carrots, tomatoes, cucumbers) should be washed under running water with a clean produce brush. Ripe or fragile berry fruits (e.g. strawberries, raspberries, blueberries) should be placed in a colander and sprayed with a kitchen sink sprayer. Wash vegetables in the coldest tap water possible to maintain crispness. Throw away the outer leaves of greens used to make salads before washing.
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