Food


Supporting safe and healthy food systems through food safety, hygiene, and healthy eating resources.

Printer Friendly, PDF & Email

BC Healthy Living Alliance - Hashing it Out: Can We Learn About Cannabis From What We Know About Alcohol?

In recent years, there has been a dramatic shift in policy approaches to substance use in Canada and BC.The introduction of Happy Hours and expansion of booze sales to new places such as farmers…
View Full Article

Bridging the Evidence-Practice Divide: The Science and Policy of Bisphenol-A

Cannabis Resources for Environmental Health Practitioners

This topic page is intended to help environmental health practitioners understand the guiding principles and public health objectives being used to develop cannabis policy, both federally and across…
View Full Article

Church/Community Suppers: What is the Evidence for Risk of Food-borne Illness?

We estimate that 3% to 16% of food-borne outbreaks investigated by public health agencies are associated with community events including church suppers, fairs, potlucks, picnics, etc. However, there…
View Full Article

CIPHI Ontario Seminar Series - Student Edition

This CIPHI Seminar Series will feature three student abstracts.Microbial Levels of Kibbeh NayyehPresenter: Mahmoud KanaanKibbeh Nayyeh is a raw beef ready-to-eat dish typically found in the Middle…
View Full Article

Comparison of the prevalence of bacterial enteropathogens, potentially zoonotic bacteria and bacterial resistance to antimicrobials in organic and conventional poultry, swine and beef production

The prevalences of zoonotic and potentially zoonotic bacteria or bacteria resistant to antimicrobials in organic and conventional poultry, swine and beef production were compared using systematic…
View Full Article

COVID-19 and use of disinfectants and sanitizers in food premises

This blog is based on the NCCEH guidance document Disinfectants and Sanitizers for Use on Food Contact Surfaces to reflect recent developments due to COVID-19. SARS-CoV-2 is the coronavirus…
View Full Article

Disinfectants and Sanitizers for Use on Food Contact Surfaces - revised

Health Canada has approved the sale of disinfectants for food premises which contain chlorine compounds (e.g., bleach), peroxide and peroxyacid mixtures, carboxylic acids, quaternary ammonium…
View Full Article

Does Eating Organic Food Reduce Pesticide Exposures and Health Risks?

Diet is an important source of pesticide exposure, particularly for children, but data are lacking on the amount of pesticides consumed in the diet relative to exposures from other sources. Available…
View Full Article

Efficacy of some sanitizers or alternatives on food contact surfaces?

Impact of Home Preparation and Cooking Methods on Levels of Dioxin and Dioxin-Like Compounds in Foods

Human exposure to dioxins and dioxin-like compounds (DLCs) is primarily from ingestion of fish, meat, and dairy products. Based on studies where populations were exposed to much higher levels of DLCs…
View Full Article

Marine Shellfish Poisoning

Marine shellfish poisoning refers to illnesses in humans caused by consumption of marine bivalve shellfish (e.g., clams, mussels, oysters, scallops, cockles) that contain biotoxins (e.g., domoic acid…
View Full Article

Nanotechnology: A Review of Exposure, Health Risks and Recent Regulatory Developments

Nanotechnology is the creation of materials, devices, and systems by controlling matter at the nanometer scale (1-100 billionths of a meter). Potential exposures to engineered nanoparticles (ENPs)…
View Full Article

Norovirus

Norovirus is a group of highly contagious viruses that cause short-term gastroenteritis symptoms including nausea, vomiting, diarrhoea, and potentially chills and fever. Norovirus infection can occur…
View Full Article

Paralytic Shellfish Poisoning

Trigger for InvestigationOn June 18, 2010 a commercial harvester advised an inspection specialist at CFIA of four cases of suspect PSP-related illness that occurred June 17, 2010. CFIA began an…
View Full Article

Pepper Spray in the Indoor Environment and in the Vicinity of Food Products and Preparation Surfaces

Pepper spray is discharged during an attempted robbery of a jewellery store in a large urban mall.  The robbery site is located next to the mall’s food court.  For several days, mall patrons continue…
View Full Article

Simon Fraser University (SFU) - Mycotoxins in Food Insecure Countries

Presenter: Dr. J. David Miller, Department of Chemistry, Carleton University, OttawaAbstract: There are five agriculturally important mycotoxins in food and feed, aflatoxin (1961), ochratoxin (1965…
View Full Article