These products should be prepared using only fresh ingredients, and must be kept refrigerated. Discard home-prepared food products stored in oil if they are more than a week old. Date and label preserves and canned goods and follow proper canning requirements. All work surfaces, food, utensils, equipment, and hands must be kept clean during all stages of the canning process. If you experience symptoms of botulism, seek medical attention immediately.
Processors add salt and nitrites to many vacuum-packaged foods that enhance flavour and colour.
These nitrites also reduce the growth of C. botulinum . Individual companies and industry associations are working to develop systems that will further enhance the safety of their product. The CFIA administers and enforces 12 Acts governing food safety and food inspection within Canada and at our borders. CFIA inspectors monitor food processing in federally registered slaughtering and processing establishments. CFIA inspectors check packaging dates and labels in retail stores.