Are you properly storing raw imported Enoki mushrooms? Health Canada warns of listeria risk, offers safe handling tips to avoid illness

Article Published September 16, 2024
Article Source: How to handle and store raw Enoki mushrooms safely | News | toronto.com

Health Canada and the Canadian Food Inspection Agency (CFIA) are advising Canadians of safe handling practices when it comes to imported raw Enoki mushrooms.

Although there aren’t any new recalls related to the mushrooms, Health Canada issued a public advisory last week, explaining the CFIA has recalled several brands of imported raw Enoki mushrooms from South Korea and China since 2020, due to contamination with Listeria.

“The CFIA is continuing to work with importers and food safety authorities from these to countries to manage this food safety risk,” Health Canada said in the alert.

What are Enoki mushrooms?

Commonly used in Asian cuisine, these long, white, thin-stemmed mushrooms are usually cooked, but are occasionally served raw in some recipes, according to Health Canada.

The majority of these mushrooms available on the Canadian market are imported from Asia, as the market has expanded into Canada in recent years.

What you should know about listeria

Listeria monocytogenes is a bacteria that can naturally exist in soil, plants, decaying vegetables, sewage and untreated water.

Listeria can also get into sources of water when feces from infected animals gets into the water supply.

Health Canada says although listeriosis – the name of the illness caused by the bacteria – is a rare disease in Canada, some foods are more likely to carry the bacteria than others, such as refrigerated smoked fish, raw or unpasteurized milk, soft and unpasteurized cheeses and ready-to-eat meats such as pâté, deli meats and hot dog wieners.

Health Canada warns food contaminated with listeria may not look or smell spoiled, but can still make you sick.

Symptoms of listeriosis include fever, nausea, cramps, diarrhea, vomiting, headache, constipation or muscle aches. These symptoms can start as early as three days after eating contaminated food.

People with weakened immune systems, pregnant women – including their unborn or newborn baby – and adults over the age of 60 are the groups most at risk of becoming sick with severe listeriosis.

How can you handle Enoki mushrooms safely?

·         Always buy raw Enoki mushrooms from the refrigerated section at a grocery store.

·         Refrigerate and store the mushrooms at no more than 4 C as soon as you get home from the grocery store.

·         Keep raw Enoki mushrooms separate from foods that will not be cooked to avoid potential cross-contamination.

·         Wash your hands with warm water and soap for at least 20 seconds before and after handling.

·         Wash utensils, countertops and cutting boards before and after handling.

·         Individuals who may be vulnerable to Listeria contamination should only eat thoroughly cooked Enoki mushrooms. People in non-vulnerable groups who choose to eat the mushrooms raw should use the freshest product possible and pay attention to the harvest date label on the product.

·         Food-related safety concerns can be reported to the CFIA.