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Supporting safe and healthy food systems through food safety, hygiene, and healthy eating resources.
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...View Full Article
Presentations: Introductions and purpose of the workshopMona Shum, NCCEH What is Health Promotion in the context of Health Protection?Audrey Campbell, University of British Columbia A Collaborative Health Promotion ApproachWayne Fletcher, Toronto Public Health The Role of Health Protection in a Safe Housing ProgramNelson Fok, Alberta Health Services Getting Local Food to the Table for Food...View Full Article
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....View Full Article