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Food and Nutrition

Consultation on the Food Directorate's Draft Guideline on Reducing the Risk of Clostridium botulinum in Plant and Mushroom Products Stored in Oil

Background

The purpose of this consultation is to solicit feedback on guidance proposed by the Food Directorate's Bureau of Microbial Hazards to control C. botulinum in plant and mushroom products stored in oil or infusing oils. This guidance document applies to any plant and mushroom product that has been stored in oil, which can be found in a sealed package, displayed for sale at the retail level. Plant products include fresh, brined, roasted, dehydrated and re-hydrated vegetable and fruit matter, herbs and spices.

Consultation document

To obtain an electronic copy of the draft Guidelines on Reducing the Risk of Clostridium botulinum in Plant and Mushroom Products Stored in Oil, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "HPFB BMH Guideline Plant and Mushroom Products Stored in Oil".

How to get involved

This consultation is open for comment starting May 29, 2017 until July 28, 2017 (60 days). Comments on this proposal may be submitted in writing by regular mail or electronically at the address indicated below. If you are submitting your comments electronically, please use the phrase "Plant and Mushroom Products Stored in Oil" in the subject box of your e-mail to ensure that your comments will be captured.

Comments must be received by July 28, 2017.

Contact information

To submit comments related to this proposal, please contact the Food Directorate's Bureau of Microbial Hazards:

Bureau of Microbial Hazards
Evaluation Division
100 Metcalfe Street, Suite 200, A.L. 4102A
Ottawa, Ontario
K1A 0K9
E-mail: bmh_bdm@hc-sc.gc.ca

Reporting to Canadians

The results of this consultation will be made available. For more information, please contact the Bureau of Microbial Hazards at bmh_bdm@hc-sc.gc.ca, using the words "Plant and Mushroom Products Stored in Oil" in the subject line of your e-mail.