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SOURCE Health Canada
OTTAWA, April 29, 2014 /CNW/ -
Fiddleheads are a green vegetable that is typically available in the spring. They grow along the banks of rivers and streams and are sometimes sold at farmer's markets, roadside stands and grocery stores.
Fiddleheads can be safely eaten, but can cause food poisoning if they haven't been properly cleaned, prepared, cooked and stored. There have been reported cases in Canada and the U.S. of people getting sick from eating raw or undercooked fiddleheads. However, there have been no reported cases of illness associated with eating fully cooked fiddleheads.
Eating raw or undercooked fiddleheads can cause diarrhea, nausea, vomiting, abdominal cramps and headaches. These symptoms usually occur within 30 minutes to 12 hours. Anyone who experiences these symptoms after eating fiddleheads should contact their health care professional or local public health unit
Follow these steps when preparing fiddleheads to protect you and your family from food poisoning:
For more information
Government of Canada
Partnership for Consumer Food Safety Education
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