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Fermented foods safety guidance: A new resource for public health practitioners
August 14, 2024
Fermented food safety is a shared challenge for many public health practitioners across Canada. While many of these foods are generally safe, emerging fermentation trends such as the selling of…
Pickling, fermentation, packaging and canning issues: is pH 4.6 the magic number?
November 5, 2015
The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-…
BCIT Environmental Health Student Presentations 2016
June 30, 2016
The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-…
Kombucha with a kick: Ethanol content in retail brews
August 13, 2020
Kombucha is a fermented beverage that is produced by incubating sweetened tea and other flavorings with a symbiotic culture of bacteria and yeast (or “SCOBY”). During the fermentation process, yeasts…
KALAMITea - Kombucha alcohol levels affecting mothers, infants and toddlers
October 23, 2020
Presenter: Lorraine McIntyre (Food Safety Specialist with Environmental Health Services at the BC Centre for Disease Control) Kombucha is a fermented tea considered to be a healthy…
Newsletter Archive
table td {padding:5px;} Image October 2024 Features: Uses and limitations of low-cost sensors in a…
Ready-to-Eat-Meat Course announced
May 17, 2018
In December 2017, the online Ready-to-Eat (RTE) Meats Safety course was approved for 6 CIPHI PDHs and released for FREE to the public. Less than 3 months later, approximately 220 people have…
Food Issues: Notes from the Field
September 19, 2013
Food Issues: Notes from the Field is a collection of food safety assessments the British Columbia Centre for Disease Control (BCCDC) has provided in response to inquiries made by…
Black garlic: Food safety considerations during production and storage
June 7, 2023
Key Messages Black garlic is produced by aging fresh garlic in high-temperature (60–90°C) and high-humidity (70–90%) conditions for several weeks. Clostridium…
Ready-to-Eat Meats Online Course: Assessing the Food Safety Risks
This self-directed course was developed for public health inspectors and focuses on micro-, small-, and medium-sized ready-to-eat meat production operations. There are nine modules to complete and…