Thanksgiving is the traditional celebration of fall bounty, harvest and food in general. We tend to eat a lot on this holiday and we make those big meals happy occasions. But these days the issue of food safety has also crept into the conversation. From listeria outbreaks, to salmonella in salads and additives in our meat and milk ... concerns about what we eat have become increasingly top of mind.
CBC News Vancouver is examining some myths and realities about what's safe to put on our dinner tables and what's new in terms of regulations around food production in this province.
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DID YOU KNOW?: Food Safety Facts »
INTERACTIVE MAP: B.C. Chicken Facts »
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The Early Edition at 7:10 a.m., Victoria's On The Island at 7:40 a.m., Kelowna's Daybreak South at 7:50 a.m., and the north's Daybreak North at 8:10 a.m.
WATCHANTIBIOTIC-RESISTANT BACTERIA: Doctors are raising concerns about the levels of antibiotic-resistant bacteria found in meat. What is Health Canada doing about this?
Tuesday Oct. 5IS ORGANIC FOOD SAFER?: There is an assumption that organic produce is "better" for you, but is it really safer, given that the vast majority of food-related illnesses are bacterial?
Wednesday, Oct. 6DANGERS OF LISTERIA: There's a whole new awareness of the dangers of listeria. Find out what happened when we tested local deli meats and seafood at a UBC lab.
Thursday, Oct. 7GOVERNMENT REGULATIONS TOO TIGHT?: Salt Spring Island is known for producing some of the best lamb in the country. But small farmers say they're being squeezed out thanks to tighter government regulations.
Friday, Oct. 8FUTURE OF FOOD SAFETY: What's the future of food safety? Smart phones, bar codes and nanotechnology could soon take the guesswork out of whether those ingredients are safe for supper.
TURKEY PREP 101: Tips for safe turkey preparation leading up to Thanksgiving
Food Safety Facts:
There are 1800 different strains of salmonella. Most of them cause food poisoning. Millions suffer food poisoning every year, mostly because of human error.
Pot luck meals are responsible for a large amount of food poisonings. They are usually caused by poor food temperature controls in egg or meat products.
It takes about four hours for the bacteria on melons to start multiplying. Eat it before then. Refrigeration stops the growth of them significantly.
Harmful bacteria does not stop multiplying unless refrigerated below 5 degrees. However, most refrigerators are not capable of this temperature.
Freezing products does not kill bacteria. It does stop their growth. Cooking is the only thing that kills the bacteria.
It is a good idea to boil kitchen sponges once a week in order to keep them free of contaminants.
Do not eat foods directly from a jar or can. Saliva can contaminate the contents inside.
Peanut butter needs to be stored in a refrigerator after opening to prevent the fats from going rancid.
Related Links:
Canadian Food Inspection Agency audit uncovers flaws in systems it supervises to ensure food safety.
Anti-bacterial soap "helps superbugs"
A list of all the antibiotics and other medication that can be put into animal feed - without a prescription from a vet. Farmers purchase the feed with the drugs in it.
Your Comments
"Having had Listeriosis once, this really scares me. This is just not acceptable." - Oy Vey, Vancouver
Join the discussion from CBC News story: Listeria in smoked salmon prompts probe
"Concentrated raising of animals is the real problem. With enough room to roam chickens do not eat their own waste." - 10JBirch, Quesnel
Join the discussion from CBC News story: Livestock superbugs threaten human: doctor
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