Food Safety Measures For Fiddleheads

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Food Safety Measures For Fiddleheads

OTTAWA, May 26, 2005 - The Canadian Food Inspection Agency is reminding

consumers that fresh fiddleheads must be properly cooked before being consumed.

 

Fiddleheads are the curled, edible shoots of the ostrich fern; they are

collected in the wild and sold as a seasonal vegetable in stores or outdoor

markets. There have been a few reported cases of illnesses in Canada connected

with eating fiddleheads. Although no proven cause for this hazard has yet been

identified, the Agency believes that the most likely cause is an unidentified

natural toxin present in the fiddleheads.

 

The Agency is recommending that fresh fiddleheads be washed in several changes

of cold water and cooked in boiling water for 15 minutes or steamed for 10 to 12

minutes until tender. Water used for boiling or steaming fiddleheads should be

discarded as it may contain the toxin. Fiddleheads should also be boiled or

steamed prior to sauteing, frying or baking.

 

Symptoms usually begin 30 minutes to 12 hours after eating raw or undercooked

fiddleheads, and may include diarrhea, nausea, vomiting, abdominal cramps and

headaches. Illness generally lasts less than 24 hours. This can result in

dehydration, particularly among the elderly and in infants.

 

Anyone experiencing these symptoms after consuming fiddleheads should

immediately seek medical attention for the correct diagnoses and proper

treatment, as well as contacting the local public health unit.