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

Document

Ethnic foods: Balut, Pork dinakdakan, ceviche and chile relleno

Topics: Food General, Canada 

Canada’s population is highly diverse with variations across regions, bringing with it an ever-growing variety of specialty ethnic foods. With the rising popularity of specialty ethnic foods, public health inspectors (PHIs) are increasingly required to assess the safety of new and unfamiliar food products in food service establishments and food outlets. This gap in knowledge about specialty...

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Risk Factors and Surveillance Systems for Foodborne Illness Outbreaks in Canada (University of Guelph Master of Public Health Program)

Topics: Food General, Canada 

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 functioncollaboratively. The efficiency of surveillance systems to produce...

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Review of Food Safety Interventions and Evaluation in Food Service Establishments

Topics: Food General, Canada 

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 developed countries due to high consumption of food prepared outside homes. To reduce foodborne illness risks, many health authorities implement food safety interventions in FSEs in order to modify food...

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Perceived and Potential Human Health Risks Associated with Consumption of Genetically Modified Animals (University of Guelph Master of Public Health Program)

Topics: Food General, Canada 

Numerous varieties of genetically modified (GM) crops have been approved in Canada, and processed foods containing GM ingredients can be found on grocery store shelves. In contrast, there are currently no GM animals or products derived from GM animals approved for human consumption in Canada. According to the principle of substantial equivalence, which is used to evaluate the safety of GM foods...

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What are buzz buttons and what are the known risks associated with exposure to them?

Topics: Food General, Canada 

Primary inquiry Buzz buttons were seen on the menu for a special event at which food was served. An environmental health officer inquired about the following:   What are buzz buttons and how are they consumed and used? What are the known risks associated with exposure to buzz buttons? What are the current regulations regarding the use of buzz buttons? Background The term buzz button refers to...

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Indigenous Food Safety and Security: Community Adaptations in the Wake of Climate Pressures

As ecosystems try to adapt to climate volatility, so are Indigenous communities striving to become more food self-sufficient — both in reaction to and in anticipation of further climate pressures. This has led some communities to develop alternative food preservation and growing options, adaptations of their own that can help address limited financial resources or access to physical assets. This...

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Microbial Risks and Canadian Regulations For Specialty Ethnic Foods: Ceviche

Topics: Food General, Canada 

Ceviche is a popular dish in Central and South America, and is rapidly gaining popularity in Canada and the US. Typically, raw fish or shellfish such as shrimp or scallops are marinated in lime or other citrus juices until the flesh firms up and turns opaque, although cooked seafood can also be used. It is then mixed with seasonings and other ingredients and eaten as a snack or appetizer. This...

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Microbial Risks and Canadian Regulations For Specialty Ethnic Foods: Pork Dinakdakan

Topics: Food General, Canada 

Dinakdakan is a popular appetizer dish originating from the Ilocos region in the Philippines. This dish typically consists of cooked pig organs such as ears,liver, face, stomach, and/or intestines, but can be made with other cuts of meat. Pig brain is typically used to thicken and bind the ingredients together,although in North America, pig brain is difficult to find so mayonnaise may be used in...

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Foodbook Report

Topics: Food General, Canada 

Outbreaks associated with widely-distributed food products can have important health and economic impacts in Canada. These outbreaks also affect the health of Canadians and may impact the public's confidence in the food safety system. One of the challenges facing the Public Health Agency of Canada (the Agency) in identifying the source of multi-jurisdictional outbreaks has been the availability...

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March 2018 Environmental Health Research Scan

Full Scan  The attached PDF version of the Research Scan has over 100 references and is broken into over 30 categories. Editor’s Picks After searching through the dozens of articles referenced in the scan, our librarian picks the ones she feels may be especially interesting to our stakeholders.  Her “Editor Picks” for March 2018 include: Wildfires, emergency preparedness, and the importance of...

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April 2018 Environmental Health Research Scan

Full Scan The attached PDF version of the Research Scan has over 100 references and is broken into over 30 categories. Editor’s Picks After searching through the dozens of articles referenced in the scan, our librarian picks the ones she feels may be especially interesting to our stakeholders.  Her “Editor Picks” for April 2018 include: The built environment: Understanding how physical...

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February 2018 Environmental Health Research Scan

Full Scan The attached PDF version of the Research Scan has over 100 references and is broken into over 30 categories. Editor’s Picks After searching through the dozens of articles referenced in the scan, our librarian picks the ones she feels may be especially interesting to our stakeholders.  Her “Editor Picks” for February 2018 include: A review of the experimental evidence on the...

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January 2018 Environmental Health Research Scan

Full Scan The attached PDF version of the Research Scan has over 100 references and is broken into over 30 categories. Editor’s Picks After searching through the dozens of articles referenced in the scan, our librarian picks the ones she feels may be especially interesting to our stakeholders.  Her “Editor Picks” for January 2018 include: Adverse effects after medical, commercial, or self-...

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Food Deserts and Food Swamps: A Primer

Topics: Equity, Food General, Canada 

Our food environments, which include the food that is available to us in our day-to-day environments, is a determinant of what we eat as individuals. This document is intended for environmental public health professionals, including medical health officers and public health inspectors, as well as other public health professionals such as public health dietitians and health promoters, whose work...

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Food Issues: Notes from the Field

Topics: Food General, Canada 

Food Issues: Notes from the Field is a collection of food safety assessments the British Columbia Centre for Disease Control (BCCDC) has provided in response to inquiries made by Environmental Health Officers. Example assessments include safety concerns associated with kombucha tea, raw carob powder in raw foods, and unwashed bakery couche (linens). These opinions, created by food safety...

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Food Environments: An Introduction for Public Health Practice

Topics: Food General, Canada 

This document was written for environmental public health practitioners (environmental health officers and public health inspectors), as well as other public health professionals whose work relates to healthy environments (e.g., medical health officers, public health dietitians, health promotion professionals). It introduces the concept of food environments, highlights some key evidence for the...

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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 to report uncomfortable symptoms (e.g., burning sensation in their eyes and throat) when they enter the food court.  Public Health Inspectors (PHIs) are asked to respond to concerns about...

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Paralytic Shellfish Poisoning

Trigger for Investigation On 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 investigation and trace-back and advised relevant public health authorities of illnesses to ensure follow-up of cases. You are the epidemiologist working at the local health authority where the cases...

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Workshops Presentations

Food Security 101: What is Food Security and What Does It Have To Do With Food Protection?

Raw Milk: Clarifying the Debate and Moving Towards Healthier Public Policy

Event

Listeriosis in Ontario

In 2008, Ontario experienced the largest listeriosis outbreak ever recorded in the province. Since then, the Ministry of Health and Long-Term Care, Public Health Ontario and local public health units have been collaborating with the Public Health Agency of Canada to conduct enhanced surveillance for this disease. Surveillance of enteric diseases is one of the core mandates of Public Health...

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CIPHI Ontario Seminar Series: The Effect of Food Handler Training Certification on Food Premises in Ontario, Canada

Topics: Food General, Canada 

Although food handler training certification for operators of food premises have been implemented by many health units, the effectiveness of this intervention remains inconclusive. Regression models were built using inspection data from a health unit in Ontario, Canada to measure the effect of certification on premise inspection results. We found that premises without certified food handlers at...

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Outcome Based Regulations – Safe Food for Canadian Regulations

Topics: Food General, Canada 

Effective earlier this year, the new Safe Food for Canadians Regulations (SFCR) consolidated 14 sets of existing regulations into one. These strong, outcome based regulations focus on prevention, new inspection approaches, services and the use of risk based oversight to strengthen the Canadian Food Inspection Agency's ability to meet the needs of consumers and industry. The SFCR require food...

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A local food environment policy framework: How to take action and measure change in Ontario

Government policies targeting the availability, affordability, and marketing of foods can shape the food environment. Local governments are often the first to implement innovative healthy food policies; however the implementation of such policies in Canadian jurisdictions is not well documented.  This session will summarize current policies supporting healthy Canadian and American municipal food...

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Indigenous Food Safety and Security: Community Adaptations in the Wake of Climate Pressures

Indigenous people have long relied on traditional foods, as they are nutritionally, culturally, and economically important to individuals and communities, and are an important aspect of food sovereignty. As the climate changes and as other environmental stressors begin to amplify, many Indigenous people and communities are pursuing ways to both strengthen their connections with local land and...

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NCCEH Environmental Health Seminar

The National Collaborating Centre for Environmental Health invites you to attend the upcoming Environmental Health Seminar, which will highlight three student research projects from the BCIT Environmental Health program.    Seminar details   Presentation 1: An Evaluation of the Knowledge and Practices of Metro Vancouver Residents Regarding Mould Speaker: Chloe LeTourneau-Paci, Student, BCIT...

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Public Health Ontario (PHO) Grand Rounds - Sodium Levels in Processed Foods

Topics: Food General, Canada 

​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 disease and a risk factor for stroke and kidney disease. The Bureau of Nutritional Sciences at Health Canada recently published the results of a monitoring project that evaluated the progress made by the...

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Public Health Ontario (PHO) Grand Rounds - Healthier children living longer through better nutrition: Strategies to promote and support healthy diet

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 resources to address the nutrition of children in Canada and around the world.  This session will share new research on child nutrition and knowledge exchange and translation activities emerging from...

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Public Health Ontario (PHO) Grand Rounds - Nuggets of Wisdom: Salmonella Enteritidis Outbreaks and the Case for New Rules on Uncooked Frozen Processed Chicken

Topics: Food General, Canada 

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 same establishment. Outbreaks have been linked to uncooked, frozen, processed chicken products since the late 1990s. These three outbreaks, along with more recent incidents, highlight the potential...

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NCCEH Environmental Health Seminar Series - Policy options for healthier retail food environments in city-regions: The case for a solid measurement foundation

Title: Policy options for healthier retail food environments in city-regions: The case for a solid measurement foundation Speaker: Leia Minaker, Assistant Professor, University of Waterloo Abstract: Measurement of the food environment can be complex and depends on community context. In deciding which retail food environment measure to implement, three important criteria are worth considering:...

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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 markets, grocery stores and hair salons are a few examples of the loosening of alcohol regulations that happened when elements of the 2013 Liquor Policy Review promoting consumer convenience and...

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CIPHI Ontario Seminar Series - Student Edition

This CIPHI Seminar Series will feature three student abstracts. Microbial Levels of Kibbeh Nayyeh Presenter: Mahmoud Kanaan Kibbeh Nayyeh is a raw beef ready-to-eat dish typically found in the Middle East, but also prepared and served in Canada. Under Section 33 (7) of Ontario Regulation 562:  Food Premises (1990), it is specified that all ground meat, with the exception of poultry, must be...

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

Presenter: Dr. J. David Miller, Department of Chemistry, Carleton University, Ottawa Abstract: There are five agriculturally important mycotoxins in food and feed, aflatoxin (1961), ochratoxin (1965), deoxynivalenol (1974), zearlanone (1966) and fumonisin (1988). In the US and Canada, contamination by mycotoxins costs the agri-food system between $200 million and $2 billion in loss each year....

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