Food PoisoningAvoid microbiological threats to your health
Updated September 2026 · Sourced from Health Canada and the CFIA
Every year dozens of food products are recalled across Canada because they contain harmful pathogens. So far in 2026, there have been 77 food recalls across Canada — about one recall every 3 days.
How can consumers keep themselves protected? How can restaurants, cafes and food businesses ensure they are safe from contaminants in foods they serve? Just a few hours of delay might mean unknown exposure to these bacteria and viruses.
The media and the government are inefficient in disseminating critical recall information to consumers. Often times it takes days or weeks before a major recall is announced by the media.
Consumers are asked to be proactive, but they are at the mercy of slow channels to receive important news. Some recalls aren't even mentioned anywhere except official channels.
77 food recalls so far in 2026.
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Businesses can serve their customers better and avoid costly liability issues by protecting themselves against recalls on these foods. Oversights can cause huge issues, like the Listeria infections involving three provinces: British Columbia, Manitoba and Ontario from food served in restaurants, hospitals and nursing homes.
Salmonella is consistently one of the most common causes of food recalls in Canada, contaminating produce, poultry, dried spices, nut butters, and pet treats.
Signs and symptoms of salmonella infection generally last two to seven days. Diarrhea may last up to 10 days, although it may take several months before bowels return to normal. In severe cases, the infection can spread into the bloodstream and require prompt hospitalization.
Listeria monocytogenes recalls frequently impact deli meats, unpasteurized cheeses, bagged salads, and ready-to-eat meals.
Listeria is unique because it can continue growing at refrigerated temperatures. It poses severe danger to pregnant women, newborns, adults 65 and older, and people with weakened immune systems, causing invasive infections and pregnancy complications.
Recalls for Clostridium botulinum typically involve improperly canned foods, jarred sauces, garlic-in-oil products, and vacuum-packaged smoked fish.
Botulism produces a potent neurotoxin that can cause paralysis, respiratory failure, and death even in microscopic amounts. Prompt recognition of recalled lots is essential to prevent ingestion.
Shiga toxin-producing E. coli (such as O157:H7) triggers high-priority recalls on ground beef, leafy greens, unpasteurized juices, and flour.
Infection causes severe stomach cramps, bloody diarrhea, and vomiting. In vulnerable individuals, it can trigger hemolytic uremic syndrome (HUS), a life-threatening form of kidney failure.
Other food safety alerts stem from Norovirus in raw shellfish, Hepatitis A in frozen fruits, Bacillus cereus in cooked grains, and mycotoxins or yeast spoilage in commercially packaged foods.
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Information presented from Recalls and Safety Alerts dataset, provided by the Government of Canada through the Open Government initiative and is subject to the Open Government License.
You can access this data free of charge via Recall Monitor, or through the Healthy Canadians website.
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