(BHofack2/iStock/Getty Images)

Major grocers pull romaine lettuce nationwide

Despite seeing no evidence yet of nationwide contamination, several major Canadian grocers are pulling romaine lettuce from sale across Canada in the wake of E. coli-related illness outbreaks in three provinces. Loblaw Companies announced Wednesday it was recalling and removing from its store shelves across the country all romaine lettuce products “out of an abundance […] Read more



Yes, you can have a juicy burger while eliminating the risk of E. coli contamination.

There’s a magic number when cooking beef — and it’s 71 C

Doubts had been raised on the safe temperature for cooked beef, but new research has settled the question

Reading Time: 2 minutes Your burger is still done at 71 C. New research has concluded that all E. coli pathogens are killed at that temperature. “The last time people wrote articles about this in 2016, there was work that referenced the implication that 71 C was not safe,” said Mark Klassen, director of technical services with the Canadian Cattlemen’s […] Read more

(Screengrab from RobinHood.ca)

Flour recalls widen in E. coli probe

Federal public health officials and flour miller Ardent Mills are warning Canadians to follow “safe flour handling practices” as an E. coli-related flour recall widens from one specific batch of Robin Hood flour to include several other Ardent-made products. The Canadian Food Inspection Agency on Sunday updated its food recall warnings to include several lots […] Read more


(Screengrab from RobinHood.ca)

Robin Hood flour pulled in E. coli probe

Federal health officials investigating over two dozen cases of E. coli poisoning across Canada are warning consumers to get rid of a certain batch of Robin Hood flour. The Canadian Food Inspection Agency (CFIA) on Tuesday issued a food recall warning for Robin Hood All-Purpose Flour, Original, distributed in British Columbia, Alberta, Saskatchewan, and Manitoba. […] Read more

Irradiated ground beef, such as these burger patties, is expected to have a lower potential presence of harmful pathogens such as E. coli. (Stephen Ausmus photo courtesy ARS/USDA)

Health Canada clears ground beef irradiation

Fresh and frozen ground beef treated with irradiation can now be sold in Canada, the federal health department announced Wednesday. Health Canada has published regulations in the Canada Gazette which add fresh and frozen ground beef to the short list of irradiated foods, such as potatoes, onions, spices and flour, that are permitted for sale, […] Read more


Rare is not a good idea, especially given the discovery by Alberta researchers of new strains of E. coli that can withstand very high temperatures.

Alberta scientists discover new heat-resistant strains of E. coli

The new strains found by U of A scientists can survive the 
temperature recommended by Health Canada for proper cooking

Reading Time: 2 minutes You might need to cook your meat at a higher temperature next time you fire up the barbecue. Scientists from the University of Alberta have found a new heat-resistant E. coli that can survive at 71 C — the level of heat advised by Health Canada for proper cooking. “We discovered that some strains of […] Read more



Cows in pasture

Preventing negative side-effects of vaccinations in cattle

Beef 911: Vaccinating is a great tool, but producers need vaccination protocols and should be ready to deal with their negative effects

Reading Time: 4 minutes There is now a multitude of vaccines on the market for all facets of the beef and dairy industry. Vaccinating has become part of the biosecurity program on your farm, ranch or dairy. It is good for our industry as it controls disease, minimizes antibiotic use, improves production, and decreases death or losses from abortion. […] Read more

meat microbiologist Lynn McMullen

Alberta researchers hot on the trail of deadly bacteria

In response to the E. coli contamination at XL Foods, scientists 
have devised a test that slashes detection time in half


Reading Time: 3 minutes The time it takes to detect E. coli in a meat-processing plant has been cut in half, thanks to technology developed by researchers from the University of Alberta. “We have been able to shorten the time and we can go from cold meat to detection of Enterohaemorrhagic E. coli within five to six hours,” said Lynn […] Read more