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Risk Factors and Surveillance Systems for Foodborne Illness Outbreaks in Canada (University of Guelph Master of Public Health Program)
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. Surveillance and food safety systems at the regional (or local), provincial/territorial, and federal levels are designed to function
collaboratively. The efficiency of surveillance systems to produce complete datasets with pathogen-specific risk factor information is challenged by inconsistent disease reporting and insufficient information sharing. Recommendations include standardizing reportable disease lists and procedures for reporting (case and outbreak-related) and encouraging participation of all jurisdictions in information sharing using electronic systems.
|Publication Date||Jun 17, 2014|
|Author||Lukacsovics A; Hatcher M; Papadopoulos A|
|Posted by NCCEH||Jun 18, 2014|
|Note||The content is the responsibility of the author(s).|