4331 samples of ready-to-eat meat were tested for bacterial pathogens and indicators. 99.7% of the samples were satisfactory.

98.9% of the 1165 samples of ready-to-eat fish and seafood tested for bacterial pathogens and indicators were satisfactory.

A 3-year targeted survey analysed 891 samples of plant-based milk alternatives for the presence of the pathogens Salmonella species and Listeria monocytogenes. All samples were also tested for total coliforms and Aerobic Colony Count. Overall, the survey results indicate that plant-based milk alternatives sold in Canada are generally safe for consumption.

A targeted survey on bacterial pathogens in seed powder and plant-based protein powder analyzed 583 samples of seed powder and 245 samples of plant-based protein powder for generic Escherichia coli (E. coli), Salmonella species (spp.), B. cereus, Clostridium perfringens (C. perfringens) and Staphylococcus aureus (S. aureus). No Salmonella spp. and S. aureus were found in any of the samples. B. cereus was found in 3 of the seed powder samples and 10 of the plant-based protein powder. C. perfringens was found in 2 of the plant-based protein powder samples and a high level of generic E. coli was found in 1 seed powder sample. The CFIA conducted appropriate follow-up activities such as facility inspections and additional sampling.

A targeted survey on bacterial pathogens in mechanically tenderized beef steaks analyzed 975 samples for E. coli O157:H7 and generic E. coli. Of the 975 samples, 386 samples were also tested for non-O157 Verotoxigenic E. coli (non-O157 VTEC). No E. coli O157:H7 and non-O157 VTEC were found in any of the samples. Generic E. coli was found in 3 samples. CFIA conducted appropriate follow-up activities. No illnesses were reported in association with any of the positive samples.

Between 2016 and 2021, 2398 samples of raw ground beef, veal and lamb were collected at retail stores across Canada. Samples were tested for STEC O157 and non-O157 STEC. STEC O157 and non-O157 STEC were found in 0.1% (3/2398) and 6.0% (145/2398) of the ground meat samples respectively. The prevalence of STEC O157 in Canadian retail raw ground meat is low, similar to ground beef produced from processing facilities. All STEC virulence gene profiles were assessed using criteria of the FAO/WHO risk categories and the majority of the STEC strains were classified as belonging to risk level 5 which is the lowest risk level. This study indicates that the current food safety control measures implemented for ground meats in Canada are effective at maintaining an acceptable level of possible contamination with STEC strains associated with severe clinical outcomes.