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[ARCHIVED] Impact of Home Preparation and Cooking Methods on Levels of Dioxin and Dioxin-Like Compounds in Foods
October 19, 2010
[This content has been archived. We archive content that is dated 10 years or older or content with rapidly evolving evidence or guidance that is now out of date (e.g., COVID-19). If you have…
[ARCHIVED] Church/Community Suppers: What is the Evidence for Risk of Food-borne Illness?
March 14, 2010
[This content has been archived. We archive content that is dated 10 years or older or content with rapidly evolving evidence or guidance that is now out of date (e.g., COVID-19). If you have…
Food resources
November 19, 2014
Public health is affected by the food choices people make, the quality and quantity of food available, and the ways food is produced. The modernization of food systems has resulted in complex…
Improving Food Safety in Private Homes by Marketing Behaviour, not Information
Describe what you did in a few sentences (Who, What, When, Where, Why and How?).Goal:To improve food safety practices in private homes(a performance expectation of the provincial Food Safety Core…
Ethnic and specialty foods
March 29, 2019
The definition of “ethnic food” depends on the geographic and cultural context in which the cuisine is found. Broadly speaking, ethnic foods are defined by others outside of the respective ethnic…
Review of Food Safety Interventions and Evaluation in Food Service Establishments
September 14, 2013
The public health and economic implications for foodborne illness in industrialized nations can be costly. Food service establishments (FSEs) are major settings for foodborne pathogen exposure in…
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-person or…
“Out of the box” food safety considerations for meal kits
March 11, 2022
Online shopping has provided a convenient option for consumers to procure products and services, one example of which is meal kits. Meal kits are boxes of perishable ingredients that are pre-…
Community refrigerators in the time of a pandemic: food-sharing safety
January 20, 2021
Food insecurity has been an increasing global issue well before the current pandemic. Grassroot activists have started initiatives in their communities to help combat food insecurity and food waste…
(Raw) food for thought: antimicrobial resistance and BARF pet diets
February 16, 2022
There is growing popularity among pet owners choosing to feed their pets a raw meat-based diet (RMBD) in lieu of standard dried and canned pet foods. Due to the risk of contaminated raw meat and the…