Food
Supporting safe and healthy food systems through food safety, hygiene, and healthy eating resources.
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…
Prior to 2018, food handler certification was not mandatory in Ontario. As such, some municipalities developed their own bylaws. Learn more about how the Regional Municipality of York explored and…
“Simplifying Complexity: Public Health Approaches & Practice in Complex Systems” will dedicate two days to exploring complex adaptive systems and complexity science through a variety of plenary…
The Joannah & Brian Lawson Centre for Child Nutrition at the University of Toronto brings academics together with public and community health experts as well as provincial, national, and global…
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. …