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Guidance Documents

This section is comprised of recommendations and tools designed to advise on issues encountered in the field. These documents are peer-reviewed and the content is the responsibility of the authors.

Microbial Risks and Canadian Regulations For Specialty Ethnic Foods: Ceviche

Topics: Food Location: General, Canada

Ceviche is a popular dish in Central and South America, and is rapidly gaining popularity in Canada and the US. Typically, raw fish or shellfish such as shrimp or scallops are marinated in lime or other citrus juices until the flesh firms up and turns opaque, although cooked seafood can also be used. It is then mixed with seasonings and other ingredients and eaten as a snack or appetizer. This...

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Microbial Risks and Canadian Regulations For Specialty Ethnic Foods: Pork Dinakdakan

Topics: Food Location: General, Canada

Dinakdakan is a popular appetizer dish originating from the Ilocos region in the Philippines. This dish typically consists of cooked pig organs such as ears,liver, face, stomach, and/or intestines, but can be made with other cuts of meat. Pig brain is typically used to thicken and bind the ingredients together,although in North America, pig brain is difficult to find so mayonnaise may be used in...

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