Food preparation methods may put Canadians at risk of liver disease

As we head into the winter months, when locally grown food is less available and our fresh foods have to be imported, do you know just how far your food has travelled and what it may have picked up along the way? Although you might not want to think about it, chances are someone has touched your food before it arrives on your plate. Have you ever wondered about the cleanliness of those "pre-washed" veggies or that refreshing slice of lemon in your iced tea?

Helping hands can pass along more than just foods:

A new survey from the Canadian Liver Foundation (CLF) shows that although Canadians worry about contracting food-related illnesses, many are unaware that their everyday food preparation and consumption habits may put them at risk for liver disease. In addition, many Canadians do not realize that exposure can happen through other routine activities as well, and many aren't making it a priority to protect themselves.

Chew on this:

"When eating at a reputable restaurant or shopping at a high-end grocery store, most Canadians believe we're minimizing the risks of food-related illnesses like hepatitis A, but this is not a guarantee," says Dr. Morris Sherman, Chairman of the Canadian Liver Foundation. "While there are some preventative measures we can all take to minimize risk for exposure to food-related illnesses, the fact is that other risk factors are completely out of our control. Canadians need to find out what they can do to protect themselves."

Interview opportunity the week of September 14, 2009

Spokespeople are available in Vancouver, Calgary, Toronto, Montreal, and Halifax to discuss:

- New national and regional statistics demonstrating Canadians' feelings
on food-related illnesses.
- What everyday activities can put Canadians at risk for liver disease?
- What steps can Canadians take to help protect themselves - and what
can happen to you if you don't?