Canada issues public advisory on imported enoki mushrooms because of Listeria risk

Health Canada and the Canadian Food Inspection Agency (CFIA) have issued a public advisory reminding consumers of the potential health risks of imported raw Enoki mushrooms. The advisory highlights the risk of contamination with Listeria monocytogenes, a harmful bacterium that can cause serious illness.

Enoki mushrooms, long and thin-stemmed with white caps, are commonly used in Asian cuisine and have become popular in Canada. Although typically cooked, they are sometimes served raw, increasing the risk of foodborne illness. Most Enoki mushrooms available in Canada are imported from South Korea and China. Several brands from those countries have been recalled since 2020 because of Listeria contamination.

The risk of Listeria contamination
Listeria contamination is a major concern for food safety authorities because the bacteria can survive and grow even at refrigeration temperatures. Contaminated Enoki mushrooms may not look or smell spoiled but can still carry the bacteria. Symptoms of listeriosis, the illness caused by Listeria, can appear within three and up to 70 days of consuming contaminated food and include fever, nausea, diarrhea, vomiting, muscle aches, and headaches.

While many people exposed to Listeria remain asymptomatic, certain groups are at higher risk of severe illness. These include pregnant women, the elderly, and individuals with weakened immune systems. Pregnant women, in particular, may experience miscarriages or stillbirths as a result of Listeria infection.

Safe handling and consumption tips
Health Canada advises consumers to handle and store Enoki mushrooms properly to reduce the risk of contamination. Here are key safety tips:

• Purchase Enoki mushrooms from the refrigerated section of the grocery store.
• Store them in a refrigerator at 4 degrees C (40 degrees F) or lower immediately after purchase.
• Keep raw Enoki mushrooms separate from other foods to prevent cross-contamination.
• Wash hands, utensils, and surfaces with soap and warm water for at least 20 seconds before and after handling raw Enoki mushrooms.
• To kill harmful bacteria, always cook Enoki mushrooms to an internal temperature of 70 degrees C (158 degrees F) for at least two minutes.

Health officials also urge vulnerable populations to avoid eating raw or undercooked Enoki mushrooms. Thorough cooking significantly reduces the risk of Listeria contamination.

Ongoing recalls and import controls
Since 2020, the CFIA has recalled multiple brands of imported Enoki mushrooms due to Listeria contamination. Recent recalls include brands such as Meta, K-Fresh, Golden Mushroom, and Good brand Enoki mushrooms. The CFIA continues collaborating with South Korea and China food safety authorities to manage the risk. As part of these efforts, stricter import controls were introduced in March 2023, requiring all Enoki mushrooms from these countries be tested for Listeria at the first entry point into Canada.

(To sign up for a free subscription to Food Safety News, click here.)