Food
Supporting safe and healthy food systems through food safety, hygiene, and healthy eating resources.
Key Messages
Canada faces unique challenges to food supply cold chains that are expected to be exacerbated by climate change.
As climate change is expected to…
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…
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…
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…
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…
A novel food trend has been popping up in shopping malls, carnivals, fairs, and restaurants, using liquid nitrogen to create frozen desserts, or to produce vapour clouds when foods such as cereals…
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…
The Outbreak Toolkit is a one-stop shop for resources and tools to assist epidemiologists, environmental health officers, public health nurses and other public health practitioners involved in…