Food Safety Monitoring Program
Learn about the ministry’s Food Safety Monitoring Program and review a summary of the program’s results from the past five years.
Overview
The Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) administers an annual Food Safety Monitoring (FSM) Program to test samples of Ontario grown produce for chemical and/or microbial contamination.
This helps to determine compliance with the food safety requirements under Ontario Regulation 119/11 – Produce, Honey and Maple Products (O. Reg. 119/11) under the Food Safety and Quality Act, 2001 (FSQA).
Anyone in Ontario who packs, labels, transports, advertises or sells produce and is not federally licensed to do so, must comply with this regulation.
About the process
Sample collection
Samples of Ontario produce are collected by OMAFRA inspectors who are appointed under the Food Safety and Quality Act, 2001 (FSQA). These inspectors have authority under the FSQA to collect samples of regulated products at the expense of the owner.
Samples are randomly collected from producers, retailers, and distribution centers. This may include sampling directly from:
- producer’s farm-gate
- farmers’ markets
- warehouses
Samples are collected and transported according to strict sampling and transportation protocols that ensure sample integrity and chain of custody are maintained throughout the collection and testing process.
All samples undergo laboratory analysis by the University of Guelph’s Agriculture and Food Laboratory for one or more types of contaminants.
Types of laboratory analysis
Samples are analyzed by the University of Guelph’s Agriculture and Food Laboratory for one or more of the following:
- microbial contaminants (for example, Salmonella spp., E. coli, Campylobacter)
- agricultural chemical residues (pesticides)
The specific parameters of each sampling project may change from year to year.
Sampling plan design
The FSM program consists of two parts: routine monitoring and compliance sampling.
Routine monitoring
Under the routine monitoring program, samples of fresh produce and sprouts are collected randomly from a variety of growers and producers across the province. Historically, sweet apple cider, minimally processed fruits and vegetables and processed produce products were also collected.
A sampling plan specifies the commodity types and the number of samples to be collected, but it does not specify the collection locations. Collection locations and producer operations are randomly chosen by the inspector.
The ministry develops this sampling plan each year using a risk-based approach that considers several factors when determining the produce types and number of samples to be tested. These factors include:
- consumption patterns
- how commodities are consumed (raw, cooked)
- worldwide outbreak data
- program testing data from previous years
- production volumes in Ontario
- history of non-compliance of a given commodity
If non-compliance is detected (for example, a sample tests positive for a pathogen or if a chemical level detected exceeds the limit set by Health Canada), program staff follow-up with the producer to determine the cause of the contamination and make recommendations to prevent reoccurrence. The producer is then added to the compliance sampling part of the program.
Refer to Laboratory results and compliance activities for more information.
Compliance sampling
Compliance sampling involves the collection of samples from specific producers. These producers are identified based on their history of non-compliance.
Samples are collected from these producers until they have maintained two consecutive years of compliant results for their products. The producer is then removed from the compliance sampling program.
These producers may be sampled again under the routine monitoring part of the program.
Laboratory results and compliance activities
All producers receive a letter that details the testing results for their sample(s).
When contaminants are found above the federal government’s allowable levels, the producer is immediately notified by OMAFRA staff.
Arrangements are made for an OMAFRA Food Safety Inspector to follow-up with the producer to:
- help identify the cause(s) of the contamination
- suggest corrective actions to prevent reoccurance
Results which pose a food safety risk are also reported to the Canadian Food Inspection Agency (CFIA) for possible follow-up action.
The CFIA is responsible for conducting a risk assessment of the product and determining if further actions, such as a product recall, are required. The Ministry of Health may also be notified.
Program results
The following tables provide an aggregate summary of the results from OMAFRA’s Food Safety Monitoring Program from 2018 to 2022.
Please note that the results from this program are not statistically valid and cannot be used to generalize the state of the produce industry.
The summary is organized by commodity type as follows:
- fresh produce
- sprouted seeds
- microgreens
- in-shell nuts
- minimally processed produce (discontinued in 2022)
- apple cider (discontinued in 2020)
- processed products (discontinued in 2019)
Fresh produce
Samples of whole, harvested fruits, vegetables, herbs and microgreens that were offered for sale or intended for sale were tested for either microbial contaminants or agricultural pesticide residues.
Table 1 and Table 2 detail the specific commodity types and the quantity tested over the past five years.
Produce tested for microbial contaminants
Samples were tested for microbial contaminants including generic E. coli, Shigatoxigenic E. coli, Salmonella spp., and Campylobacter.
| Type of produce | 2022 | 2021 | 2020 | 2019 | 2018 |
|---|---|---|---|---|---|
| Apple | 15 | 16 | 15 | 30 | 17 |
| Asian vegetables | N/A | N/A | N/A | N/A | 20 |
| Basil | 16 | 16 | 17 | 16 | 61 |
| Beans | N/A | N/A | N/A | N/A | 30 |
| Broccoli | 15 | 20 | 25 | 30 | 52 |
| Cantaloupe | 15 | 21 | 21 | 24 | 15 |
| Carrot | 16 | 19 | 22 | 31 | 45 |
| Cauliflower | N/A | N/A | N/A | N/A | 11 |
| Celery | 8 | N/A | 6 | 6 | 9 |
| Cherry | N/A | N/A | N/A | N/A | 15 |
| Cilantro | 16 | 15 | 12 | 19 | 46 |
| Field cucumber | N/A | N/A | 39 | 32 | 33 |
| Green onion | 35 | 41 | 2 | N/A | 20 |
| Bulb onion | 20 | 20 | 32 | 69 | N/A |
| Kale | 51 | 51 | 56 | 79 | 65 |
| Lettuce | 41 | 42 | 43 | 136 | 119 |
| Microgreens | 14 | 15 | 19 | 31 | 22 |
| Other | N/A | N/A | N/A | 1 | 1 |
| Parsley | 15 | 17 | 27 | 23 | 54 |
| Pear | N/A | N/A | N/A | N/A | 9 |
| Pea | N/A | N/A | N/A | N/A | 22 |
| Raspberries | N/A | 20 | N/A | N/A | 55 |
| Spinach | 17 | 16 | 28 | 23 | 38 |
| Strawberries | N/A | 46 | N/A | N/A | 49 |
| Sweet pepper | N/A | N/A | N/A | 30 | 32 |
| Tomato | 31 | 50 | 42 | 140 | 49 |
| Watermelon | N/A | N/A | N/A | 11 | 10 |
| Annual total | 376 | 425 | 406 | 731 | 899 |
Summary of results
- 2022: One kale and one basil contained levels of generic E. coli greater than Health Canada’s allowable level. One cilantro, one kale and one spinach tested positive for Shigatoxigenic E. coli.
- 2021: One kale and two lettuce samples contained levels of generic E. coli greater than Health Canada’s allowable level. One cilantro tested positive for Shigatoxigenic E. coli.
- 2020: One spinach contained levels of generic E. coli greater than Health Canada’s allowable level. One celery, one carrot and one spinach sample tested positive for Shigatoxigenic E. coli.
- 2019: One kale sample and one onion sample tested positive for Shigatoxigenic E. coli. Six samples contained levels of generic E. coli greater than Health Canada’s allowable level: Two parsley, one cilantro, one basil, one lettuce and one kale.
- 2018: Eleven samples contained levels of generic E. coli greater than Health Canada’s allowable level: Two cilantro, three lettuce, two parsley, two spinach, one carrot and one celery. One sample of basil tested positive for Campylobacter.
Produce tested for chemical contaminants
Samples of fruits, vegetables and herbs were tested for the presence of more than 500 agricultural chemical (pesticide) residues. Chemical levels were compared to the allowable limits set by Health Canada under the Pest Control Products Act. These limits are unique to each chemical/commodity type. The table below summarizes the number and type of fresh fruits and vegetables analyzed for chemical residues 2018 to 2022.
| Type of produce | 2022 | 2021 | 2020 | 2019 | 2018 |
|---|---|---|---|---|---|
| Apples | N/A | N/A | N/A | N/A | 9 |
| Bok choy | 18 | 20 | 20 | 29 | 14 |
| Basil | 11 | 17 | 19 | 16 | 31 |
| Beans | N/A | N/A | N/A | N/A | 12 |
| Bell pepper | 21 | 25 | 28 | 21 | 23 |
| Broccoli | N/A | N/A | N/A | N/A | 11 |
| Cilantro | 11 | 16 | 12 | 19 | 20 |
| Kale | 48 | 49 | 51 | 65 | 68 |
| Lettuce | 41 | 44 | 51 | 23 | 30 |
| Green onions | N/A | N/A | N/A | N/A | 11 |
| Parsley | 16 | 18 | 11 | 30 | 43 |
| Peach | N/A | N/A | N/A | N/A | 13 |
| Raspberries | 38 | 27 | 44 | 46 | 11 |
| Spinach | 22 | 24 | 23 | 20 | 43 |
| Strawberries | 48 | N/A | N/A | 1 | 11 |
| Tomatoes | N/A | N/A | N/A | 1 | N/A |
| Annual total | 274 | 240 | 259 | 271 | 350 |
Summary of results
- 2022: 17 samples contained chemical residue levels above Health Canada’s allowable limits: five raspberries, four strawberries, two kale, one parsley, one cilantro, one sweet pepper and one spinach. An additional parsley and strawberry contained two chemical residue levels above Health Canada’s allowable limits.
- 2021: 39 samples contained chemical residue levels above Health Canada's allowable limits: eight basil, seven cilantro, ten parsley, one spinach, one bok choy, three raspberries, five kale and two peppers. An additional parsley contained two chemical residue levels above Health Canada’s allowable limits and one additional kale contained four chemical residue levels above Health Canada’s allowable limits.
- 2020: 22 samples contained chemical residue levels above Health Canada’s allowable limits: Six basil, one cilantro, seven kale, five parsley, three raspberries and one spinach. One of the kale samples contained two chemical residue levels above Health Canada’s allowable limits.
- 2019: 33 samples contained chemical residue levels above Health Canada’s allowable limits: Nine parsley, eight kale, six raspberries, three basil, three bok choy, three cilantro and one spinach. One parsley and one basil sample each contained two chemical residue levels above Health Canada’s allowable limits.
- 2018: 31 samples contained chemical residue levels above Health Canada’s allowable limits: 14 parsley, seven kale, five basil, two cilantro, one strawberry, one raspberry and one spinach. Two of the kale and one parsley each contained two chemical residue levels above Health Canada’s allowable limits.
Sprouted seeds
Sprout samples were collected from sprouting facilities across the province. Five samples were collected during each visit.
All samples were tested for the presence of coliforms, generic E. coli, Listeria monocytogenes, Salmonella spp., and Shigatoxigenic E. coli.
Table 3 summarizes the number of sprout facilities sampled and the total number of samples collected each year.
| 2022 | 2021 | 2020 | 2019 | 2018 | |
|---|---|---|---|---|---|
| Total samples collected | 90 | 110 | 105 | 160 | 180 |
| Number of sprout facilities sampled | 12 | 13 | 12 | 16 | 16 |
Summary of results
- 2022: One sample was positive for Listeria monocytogenes.
- 2021: Four samples were positive for Listeria monocytogenes.
- 2020: Two samples were positive for Listeria monocytogenes.
- 2019: One sample was positive for Listeria monocytogenes. One sample was positive for Salmonella spp. A Class II recall was initiated by the Canadian Food Inspection Agency.
- 2018: One sample was positive for Listeria monocytogenes.
Minimally processed produce
Please note that this sampling project was discontinued in 2022.
Minimally processed produce is produce that that has been peeled, cut, sliced or shredded in order to prepare and package it for sale as ready-to-eat or ready-to-cook. Examples of minimally processed produce include bagged chopped salad or packages of sliced mushrooms.
Minimally processed samples were tested for the presence of generic E. coli, Listeria monocytogenes, Salmonella spp. and Shigatoxigenic E. coli.
Table 4 shows the number of minimally processed samples tested each year. The table summarizes the number of samples that either tested positive for one of the pathogens or contained pathogen levels above Health Canada’s allowable limit.
| Type of produce | 2021 | 2020 | 2019 | 2018 |
|---|---|---|---|---|
| Apples | N/A | N/A | 1 | 1 |
| Beans | N/A | N/A | 1 | N/A |
| Beets | N/A | N/A | 1 | N/A |
| Bell Pepper | 1 | 2 | 2 | 2 |
| Broccoli | 1 | 1 | 5 | 3 |
| Cabbage | 1 | 3 | 5 | 7 |
| Cantaloupe | 2 | 3 | 4 | N/A |
| Carrots | 2 | 3 | 8 | 11 |
| Cauliflower | N/A | N/A | 2 | 1 |
| Celery | 5 | 4 | 3 | 3 |
| Cucumber | N/A | N/A | N/A | N/A |
| Grapes | N/A | N/A | N/A | N/A |
| Honeydew | 2 | 2 | N/A | 1 |
| Kale | 1 | 1 | 3 | 4 |
| Leek | N/A | N/A | N/A | 2 |
| Lettuce | 2 | 3 | 5 | 3 |
| Mixed greens | N/A | N/A | 2 | 1 |
| Mixed vegetables | N/A | N/A | N/A | N/A |
| Mushrooms | 2 | 2 | 16 | 19 |
| Onions | 1 | 1 | 2 | 4 |
| Radicchio | N/A | N/A | 1 | 1 |
| Rutabaga | N/A | N/A | N/A | 1 |
| Spinach | N/A | N/A | N/A | 1 |
| Tomatoes | N/A | N/A | 1 | 2 |
| Watermelon | N/A | N/A | N/A | 1 |
| Zucchini | N/A | N/A | N/A | 2 |
| Annual total | 20 | 25 | 62 | 70 |
Summary of results
- 2021: 20 samples were collected from 8 processing facilities in Ontario. All samples tested negative for microbial contamination.
- 2020: 25 samples were collected from 8 processing facilities in Ontario. All samples tested negative for microbial contamination.
- 2019: 62 samples were collected from 28 processing facilities in Ontario. All samples tested negative for microbial contamination.
- 2018: 70 samples were collected from 29 processing facilities in Ontario. All samples tested negative for microbial contamination.
Microgreens
Samples of microgreens were added in the 2021 season. Samples were collected from growers across the province. Multiple samples were collected during each visit. Microgreen varieties include sunflower, pea shoots and radish.
The microgreen samples were tested for Listeria spp. and a composite sample from the lot was tested for coliforms, generic E. coli, Salmonella spp., Campylobacter spp. and Shigatoxigenic E. coli.
| 2022 | 2021 | |
|---|---|---|
| Total samples collected | 30 | 20 |
| Number of microgreen producers sampled | 8 | 4 |
Summary of results
- 2022: All samples tested negative for microbial contamination.
- 2021: All samples tested negative for microbial contamination.
In-shell nuts
Samples of in-shell nuts were collected from nut producers across the province. Multiple samples were collected during each visit. Nut varieties include hazelnuts, walnuts, pecans and chestnuts.
All samples are tested for Shigatoxigenic E. coli, E. coli O157, Salmonella spp. and aflatoxins.
| 2022 | 2021 | 2020 | 2019 | 2018 | |
|---|---|---|---|---|---|
| Total samples collected | 20 | 20 | 20 | 15 | 35 |
| Number of nut producers sampled | 4 | 4 | 4 | 3 | 4 |
Summary of results
- 2022: All 20 samples tested negative for microbial contamination and aflatoxins.
- 2021: All 20 samples tested negative for microbial contamination and aflatoxins.
- 2020: All 20 samples tested negative for microbial contamination and aflatoxins.
- 2019: All 15 samples tested negative for microbial contamination and aflatoxins.
- 2018: All 35 samples tested negative for microbial contamination and aflatoxins.
Apple cider
Please note that this sampling project was discontinued in 2020.
Samples of pasteurized, UV-treated and unpasteurized sweet apple cider were tested for patulin (a toxin produced by mould) and microbial contamination (Shigatoxigenic E. coli, Salmonella spp., Cryptosporidium).
| 2019 | 2018 | |
|---|---|---|
| Total samples collected | 7 | 50 |
Summary of results
- 2019: Seven samples were collected. All seven samples tested negative for patulin and microbial contamination.
- 2018: 50 samples were collected. Five samples contained patulin levels greater than Health Canada’s allowable level.
Processed products
Please note that this sampling project was discontinued in 2019.
Processed fruits and vegetables are canned or preserved (pickled vegetables, fruit butters, salsas, etc.). As part of this project, processed products were tested for pH, mesophiles and water activity to determine if these factors could support the growth of Clostridium botulinum.
| 2018 | |
|---|---|
| Total samples collected | 150 |
Summary of results
- 2018: No food safety concerns were identified.
Contact us
For more information about OMAFRA’s Food Safety Monitoring Program or to obtain results prior to 2018, please contact the Inspection Programs Unit by email at fpo.omafra@ontario.ca or call