Health Canada and the Canadian Food Inspection Agency (CFIA) have issued a public advisory reminding consumers of the potential health risks of imported raw Enoki mushrooms. The advice emphasizes the risk of contamination with Listeria monocytogenes, a harmful bacterium that can cause serious illness.
Enoki mushrooms, with a long and thin stem and white caps, are widely used in Asian cuisine and have become popular in Canada. Although they are usually cooked, they are sometimes served raw, increasing the risk of foodborne illness. Most Enoki mushrooms available in Canada are imported from South Korea and China. Several brands from those countries have been recalled since 2020 due to Listeria contamination.
The risk of infection with Listeria
Listeria contamination is a major concern for food safety authorities because the bacteria can survive and grow even at refrigerated temperatures. Contaminated Enoki mushrooms may not look or smell spoiled, but they may still contain the bacteria. Symptoms of listeriosis, the disease caused by Listeria, can occur within three to 70 days after consuming contaminated food and include fever, nausea, diarrhea, vomiting, muscle aches and headache.
Although many people exposed to Listeria remain asymptomatic, certain groups are at greater risk for severe illness. These include pregnant women, the elderly and individuals with weakened immune systems. Pregnant women in particular can suffer miscarriages or stillbirths as a result of a Listeria infection.
Tips for safe use and consumption
Health Canada advises consumers to properly handle and store Enoki mushrooms to reduce the risk of contamination. Here are the most important safety tips:
- Buy Enoki mushrooms in the refrigerated section of the supermarket.
- Store them in the refrigerator at 4 degrees C (40 degrees F) or lower immediately after purchase.
- Keep raw Enoki mushrooms separate from other foods to prevent cross-contamination.
- Wash your hands, utensils and surfaces with soap and warm water for at least 20 seconds before and after handling raw Enoki mushrooms.
- To kill harmful bacteria, always cook Enoki mushrooms at an internal temperature of 70 degrees C (158 degrees F) for at least two minutes.
Health officials are also urging vulnerable populations to avoid eating raw or undercooked Enoki mushrooms. Thorough cooking significantly reduces the risk of Listeria contamination.
Ongoing recalls and import controls
Since 2020, the CFIA has recalled multiple brands of imported Enoki mushrooms due to Listeria contamination. Recent recalls include brands like Meta, K-Fresh, Golden Mushroom and Enoki brand mushrooms. The CFIA continues to work with the food safety authorities of South Korea and China to manage the risk. As part of these efforts, stricter import controls were introduced in March 2023, requiring all Enoki mushrooms from these countries to be tested for Listeria at the first point of entry into Canada.
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