Canadian Food Inspection Agency

Metals are naturally-occurring elements that may be present in very low amounts in rock, water, soil, or air. Finding these substances in food products is not unexpected as trace levels generally reflect normal accumulation from the environment. They may be present in finished foods due to their...

​Alternaria toxins are naturally occurring toxins released by plants. The toxin levels in selected foods on the Canadian retail market were examined. The most important Alternaria toxins are alternariol (AOH), alternariol monomethyl ether (AME), altuene (ALT) and L-tenuazonic acid (TeA). TeA is...

Ethyl carbamate (EC) is a chemical that unintentionally forms during the fermentation process. It can be found in alcoholic beverages such as wine, beer, spirits, and fermented foods such as bread and yogurt. EC levels in alcoholic beverages and vinegars can be affected by a wide range of...

The main objectives of this targeted survey were to expand baseline data on the presence and levels of mycotoxins in corn products, crackers, other grain (non-staple) products, pasta and gluten-free products; and to compare these results to other data, where feasible. Mycotoxins are natural...

The main objectives of the 2018 CFP were to: •Collect data and assess the compliance of infant foods to Canadian standards for residues of veterinary drugs, pesticides and metals •Collect baseline data on the levels of aflatoxin M1 in infant foods and formula containing milk In the 2018 CFP, a...

The main objective of this survey was to obtain baseline information regarding the presence and levels of undeclared allergens and gluten in frozen desserts. 598 samples were tested in this survey, and 10 of the samples were found to contain undeclared allergens including the milk protein...

Grain, nut/seed and vegetable-based products are staple foods consumed in Canada. These are products of agricultural commodities and may contain pesticide residues introduced from the environment or if the crops were treated with pesticides in the field, during transport and/or during storage to...

Grain-based and vegetable-based products are staple foods consumed in Canada. These are products of agricultural commodities and may contain pesticide residues introduced from the environment or if the crops were treated with pesticides in the field, during transport and/or during storage to...

Furan is a chemical that can unintentionally form in foods that undergo thermal treatment such as canning. Precursors to furan that are often present in food include ascorbic acid, polyunsaturated fatty acids, amino acids and sugars. This compound occasionally coexists with 2-methylfuran and...

Polycyclic aromatic hydrocarbons (PAHs) are products of the incomplete combustion of materials such as coal, oil, gas, wood and charbroiled meat. They are a common airborne pollutant and often contaminate crops. PAHs can also form in food during thermal processing. This survey analyses the 4 most...

​The main objective of this survey was to obtain baseline information regarding the presence and levels of undeclared peanut and gluten in cumin and paprika products. 299 samples were tested in this survey, and approximately 19% (57) of the samples were found to contain undeclared gluten and/or...

The main objective of this survey was to obtain baseline information regarding the presence and levels of undeclared tree nuts in various types of products with a tree nut free claim. 999 were tested and 0.1% (1) of the samples was found to contain undeclared almond. This positive result was...

​The main objective of this survey was to obtain additional information regarding the presence and levels of undeclared allergens in a variety of flavour packets. 993 samples were tested, and 19% (185) of the samples were found to contain at least 1 undeclared allergen including gluten, soy,...

The main objective of this survey was to obtain baseline information regarding the presence and levels of undeclared almond, hazelnut and sesame in butters made from seeds, legumes or peanuts. 248 samples were tested, and none of the samples were found to contain undeclared allergens.

​The main objective of this survey was to obtain baseline information regarding the presence and levels of undeclared beta-lactoglobulin (BLG) (one of the milk proteins), egg, soy and gluten in prepackaged processed fish and seafood products. Of 600 samples tested, approximately 26 were found to...

2 surveys were completed to assess the presence of undeclared allergens and gluten in herb and spice products. The initial survey took place from April 1, 2015 to March 31, 2016, in which the main objective was to obtain baseline information regarding the presence and levels of undeclared...

​The main objective of this survey was to obtain baseline information regarding the presence and levels of undeclared gluten in products containing gluten-free oats. 300 samples were tested and 2.7% (8) of the samples were found to contain undeclared gluten. Most positive results for undeclared...

The main objective of this survey was to obtain baseline information regarding the presence and levels of undeclared gluten in gluten-free prepackaged ready-to-eat (RTE) bakery products. Of the 300 samples tested, 5 were found to contain undeclared gluten. The most frequent positive results of...

The main objective of this survey was to obtain baseline information regarding the presence and levels of undeclared gluten in gluten-free bakery mixes. Of the 300 samples tested, 9 were found to contain undeclared gluten. The most frequent positive results of the presence of undeclared allergens...

​The main objective of this survey was to obtain baseline information regarding the presence and levels of undeclared hazelnut and almond in milk alternative products. 400 samples were tested and none of the samples was found to contain undeclared hazelnut and almond.