This presentation will describe three Canadian Salmonella serotype Enteritidis outbreak investigations in 2014 and 2015 that implicated uncooked, frozen, processed chicken products produced at the…
High dietary sodium intake has been linked to elevated blood pressure, which is the leading preventable risk factor for death worldwide. High blood pressure is the major cause of cardiovascular…
Listeria monocytogenes is a foodborne pathogen and the causative agent of listeriosis. The Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) conducts testing for Listeria monocytogenes…
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…
Risk factors for foodborne illness in Canada span along the “farm-to-fork continuum.” Human risk factors include personal hygiene, cross-contamination, temperature control and unsafe food sources. …
Aboriginal populations in Canada (First Nations, Métis, and Inuit) have a diverse culture and live in a wide range of habitats. Traditionally, they obtained foods by harvesting, hunting, and fishing…
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…
Presentations:Food safety approaches in community food security interventionsEllen Desjardins, University of WaterlooTaking a big picture approach in environmental public health: PHIs and food…