No link between botulism-olive recalls – Canadian food authorities

By Mark Astley

- Last updated on GMT

Related tags Clostridium botulinum Botulism

No link between botulism-olive recalls – Canadian food authorities
Canadian food authorities have denied any link between a botulism-related olive recall and another that took place in the US earlier this month.

The Canadian Food Inspection Agency (CFIA) told that the recall of Domaine de l'Ouliviebrand Lucque Olives de Pays brand olives was in no way associated with the US recall of Bio Gaudiano brand olives at the beginning of November.

One person died and another was hospitalised in Finland after eating the botulism-tainted Bio Gaudiano brand Organic Olives Stuffed with Almonds.

No illnesses associated with the Canadian recall have been reported, a CFIA spokesperson added.

Full recall

The CFIA published a statement warning against the consumption of Domaine de l'Ouliviebrand Lucque Olives de Pays brand olives after an inspection discovered that the product was not adequately processed to dissuade Clostridium botulinum – a botulism causing bacterium.

“The recall was initiated through an investigation into the product, which found it was not adequately processed to ensure Clostridium botulinum did not grow,” ​a CFIA spokesperson told

“The CFIA decided at that point that the product held a potential health risk so we initiated the recall.”

Marche Transatlantique Inc, the company which imported the olives, has begun a voluntary recall of the potentially contaminated product from stores in Quebec.

“The importer, Marche Transatlantique Inc, is recalling the products and the CFIA will continue to monitor the effectiveness of the recall,” ​added the spokesperson.

All batch codes of the olives have been affected by the recall.

Caution urged

Consumers are warned not to eat the potentially contaminated olives even if they do not look or smell spoiled.

Eating food contaminated with the toxin can lead to symptoms including nausea, fatigue and headaches – all of which usually start within 12 to 36 hours of consumption.

In extreme cases it can lead to respiratory failure, paralysis and even death.

Related topics Food Safety & Quality

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