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Canadians Consuming Expired Food to Cope With Rising Grocery Prices

Calgary Daycares Linked to Rising E. Coli Cases

In light of recent increases in grocery prices, Canadians are facing new challenges in maintaining food safety. Research conducted by Dalhousie University's Agri-Food Analytics Lab has sparked a conversation about the risks of consuming food that has gone beyond its best-before date—a practice becoming more common as consumers try to stretch their budgets.

Health risks of expired food

Consuming food that has gone beyond its intended shelf life can lead to health risks, including food-borne illnesses that can cause anything from minor discomfort to hospitalization or even death. It is a practice that is particularly risky for vulnerable populations such as children, the elderly, and those with compromised immune systems.

Consumer behavior

With the cost of living on the rise, many are making tough choices at the grocery store, opting for discounted items that are close to or past their best-before dates. Dalhousie University’s study reveals a shift in consumer behavior driven by economic pressure, which could have long-term health implications.

"It is really happening across the country," said Dalhousie University Agri-Food Analytics Lab Professor Sylvain Charlebois, who published the food safety study.

"The findings reveal 58 per cent are more enticed to eat food that would have the best before date either on that day or after," he said, adding that eating potentially spoiled food to save money is dangerous.

"Take, for example, animal proteins. I would be very careful," Charlebois warned.

Key findings

The survey was conducted in April 2024, with 9,109 Canadians providing responses. Here are three key findings:

  1. Prevalence of consuming expired foods: The study found that about 45 percent of Canadians have eaten food past its best-before date in the last year, with a significant number doing so due to cost of living.

  2. Age group differences: Millennials are particularly prone to this practice, with over 50% reporting they regularly consume food past its recommended consumption date.

  3. Health concerns: This trend raises concerns about potential health risks, including an increased likelihood of food-borne illnesses, which could place further strain on healthcare services.

Strategies for safe consumption

First of all, it is crucial to understand the difference between "best before" and "use by" dates. "Best before" dates generally indicate peak quality rather than safety, whereas "use by" dates are more critical from a health perspective. The Canadian Institute of Food Safety explains the differences in more detail here.

Below are three essential tips for avoiding sickness caused by the consumption of expired food items:

  1. Prioritize proper storage: Ensure that your food is stored correctly to extend its freshness and safety.

  2. Understand food labels: Educate yourself about what date labels on food really mean and make informed choices.

  3. Plan purchases wisely: Buy quantities you can realistically consume before expiration and consider preserving techniques like freezing.

Navigating these challenging times

With expired food consumption becoming the norm in Canada, it is more important than ever that better food affordability strategies and public education campaigns are put in place to help consumers make safer choices without compromising their health due to financial constraints.

As consumers navigate these challenging times, being informed and cautious can help mitigate the risks associated with food consumption. Ensuring food safety is a shared responsibility that requires attention from individuals, communities, and policymakers alike.

Food Bank Usage in Canada Rises, Urging Business Support

In a nation known for its generosity and cultural diversity, an alarming trend is on the rise. The use of food banks in Canada has surged, with people all over the country struggling to put food on the table.Recent statistics reveal a 32% increase in visits to food banks throughout Canada between March 2022 and March 2023, highlighting a growing issue that demands immediate attention.

The Demographics of Food Poverty

Contrary to stereotypes, poverty can affect anyone, with over half of Canadians living just one paycheck away from financial crisis. Unforeseen circumstances such as illness, accidents, job loss, or family emergencies can push individuals into the challenging position of relying on food banks for their basic needs.

Astonishingly, 33% of food bank users in Canada are children, a group that constitutes only 20% of the total population. Seniors currently make up 8% of food bank users, but this group’s food bank usage is increasing at a faster rate than any other demographic. 

However, perhaps the most surprising statistic of all is that 1 in 6 individuals accessing food banks in Canada are actually employed, which further highlights the far-reaching impact of economic instability.

Social Responsibility

Given the severity of the situation, businesses are set to play a pivotal role in alleviating food insecurity. The positive impact of social responsibility is evident, as consumers are nearly five times more likely to support companies they perceive to have a strong purpose.

There are several steps your organisation can take to support food bank charities in Canada:

1. Engage Your Employees

Encourage your staff to participate in challenges that raise awareness and funds for Food Banks Canada. Involving employees in initiatives related to food insecurity not only contributes to the cause but also fosters a sense of community within the workplace.

2. Make a Financial Donation

Business donations have the power to make a substantial difference. Let your financial contribution work towards improving the lives of those affected by food insecurity.

3. Create a Campaign

Partner with Food Banks Canada to create a campaign that not only elevates your brand but also creates a positive impact in the wider community.

4. Donate Services In-Kind

Beyond financial support, in-kind gifts, such as assisting with food transportation and overcoming warehousing challenges, are invaluable in helping food banks meet the ever-growing demand.

5. Donate Food

Your food business can contribute to meeting the urgent need for food, playing a crucial role in building a future where no one goes hungry.

6. Volunteer

Engage your staff in volunteering efforts. This could involve virtual or on-site food drives or participating in other food charity events. Giving back not only boosts employee morale but also enhances community engagement.

As the number of Canadians turning to food banks continues to rise, the importance of business involvement in combating hunger cannot be overstated. By taking action today, businesses can make a significant impact on the lives of those affected by food insecurity and contribute to building a more resilient and compassionate society.

As E. coli cases reach 264, a shared kitchen used by Calgary daycares faces scrutiny for health violations, including cockroach infestations and unsafe food practices. Dr. Mark Joffe, Alberta's chief medical officer, says the increase in pediatric ER visits prompted the inspection. Some children have developed kidney-affecting conditions due to the infection.

Alberta Health Services (AHS) is still investigating the cause. Their recent inspection report cites multiple health issues, including improper food handling and storage. The kitchen remains closed until cleared by AHS.

Kent Hehr, vice president of Fueling Brains, says their affiliated catering service is supervised by a certified chef. Communication with affected families remains a priority.

Of the hospitalized patients, 22 have developed hemolytic uremic syndrome, a severe E. coli-induced condition. Six are receiving dialysis.

Various agencies, including the Canadian Food Inspection Agency, are supporting the investigation, while the Alberta NDP calls for a full inquiry.

What Is E. Coli?

E. coli, short for Escherichia coli, is a type of bacteria that lives in the intestines of humans and some animals including cattle, goats and sheep. While some types of E. coli bacteria are harmless, others cause food poisoning and illnesses such as pneumonia and urinary tract infections. 

The type of E. coli involved in this outbreak, Shiga toxin-producing E. coli (STEC), is particularly dangerous for young children and the elderly.

How is it Transmitted?

The transmission of this type of E. coli occurs through the consumption of contaminated products, such as lettuce, sprouts, salami, and unpasteurized dairy. People can also transmit E. coli to others by neglecting to practice proper hand hygiene, especially after using the restroom.

What are the Symptoms?

Symptoms of E. coli can include:

  • nausea

  • vomiting

  • headache

  • mild fever

  • severe stomach cramps

  • watery or bloody diarrhea

These symptoms typically appear one to ten days after eating or having direct contact with a contaminated product.

In certain cases, especially in children under five, infection can progress to hemolytic uremic syndrome (HUS), a severe and life-threatening condition. HUS can result in kidney damage or failure, along with other critical complications. Treatment often entails hospitalization, including blood transfusions, plasma exchange, or kidney dialysis. 

Food Safety Approaches Can Prevent the Spread

Preventing E. coli infection involves practicing good hygiene and taking precautions when handling and consuming food. Here are a few ways businesses that handle or serve food can prevent the spread:

  • Hand Hygiene: Ensure that all staff members, including kitchen and serving staff, practice thorough handwashing with soap and warm water for at least 20 seconds before handling food, after using the restroom, and after touching potentially contaminated surfaces.

  • Food Handling Protocols: Follow strict food handling guidelines to minimize the risk of cross-contamination. Use separate cutting boards, utensils, and prep areas for raw and ready-to-eat foods. Cook ground beef, poultry, and other meats to recommended internal temperatures (e.g., 160°F or 71°C for ground beef) using a food thermometer to verify.

  • Safe Sourcing: Source ingredients from reputable suppliers who adhere to food safety standards and regulations.

  • Proper Storage: Store perishable foods at safe temperatures, typically below 40°F (4°C) in refrigeration and above 140°F (60°C) for hot holding. Promptly refrigerate leftovers and ensure proper labelling with dates for easy monitoring.

  • Raw Product Handling: Avoid using unpasteurized dairy products or raw eggs in recipes unless the safety of the product can be guaranteed. Maintain strict hygiene when handling raw products and their containers, disposing of packaging safely.

  • Pest Control: Implement robust pest control measures, including regular inspections, sealing entry points, and safe pesticide application to prevent infestations, especially by insects like cockroaches.

  • Cleaning and Sanitization: Establish a rigorous cleaning schedule for kitchen equipment, surfaces, and utensils using food-safe disinfectants. Pay special attention to high-touch surfaces and areas prone to contamination.

  • HACCP (Hazard Analysis and Critical Control Points) Plan: Develop and implement a HACCP plan that identifies potential hazards in your food production process and outlines preventive measures and corrective actions.

  • Stay Informed: Monitor food recalls and health advisories regularly, and take immediate action if any recalled products are in use or in your storage.

  • Regular Inspections: Conduct regular self-inspections to identify potential issues and rectify them promptly.

  • Communication and Education: Foster a culture of food safety within your establishment by encouraging open communication among staff members and regular training updates. Regularly educate employees about proper handwashing, safe food handling, and the importance of reporting illness symptoms.
     

Boost Safety Through Training

The absolute best way to prevent food-borne illness outbreaks is through proper training that covers all food safety techniques and practices. The Canadian Institute of Food Safety (CIFS) provides food safety and food handler training that can help you protect your customers and business — and assist in preventing the spread of food-borne illnesses. Enrol in the Official CIFS Food Handler Certification Course to ensure employees have the robust knowledge and skills required to keep customers safe.  

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