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Food safety is the science of handling, preparing and storing food to reduce the risk of foodborne illnesses. Food contaminated with harmful bacteria, viruses, parasites or chemical substances can cause many illnesses. In Ontario, the five most commonly reported types of bacteria causing foodborne illness are campylobacter, listeria, salmonella, E. coli and Yersinia.
Featured
Safety of Fermented Foods
Learn about fermented food, fermentation process, potentially associated risks and how to mitigate them. A guidance document produced by the national Fermented Foods Working Group for food safety staff.
External Webpage
Updated
Evidence Brief: Foraged Mushroom Consumption in Ontario
This paper explores potential health hazards of consuming foraged mushrooms and the regulatory framework pertaining to their sale in Ontario.
1.5 MB
Updated 6 Dec 2019
Synthesis
Home Canning: Literature Review
This is a review of the incidences and hazards of foodborne illness with improperly home-canned food & the effect of acidity and temperature in controlling these hazards
848 KB
Updated 3 June 2014
Evidence Brief
Evidence Brief: Reducing Health Risks Associated with Backyard Chickens
Assesses the health risks and associated risk reduction from backyard chickens.
1.6 MB
Updated 21 Sep 2023
Evidence Brief
Evidence Brief: Can You Prepare Raw Meat Dishes Safely?
This evidence brief reviews regulatory practices as well as the current evidence available on food preparation practices or methods.
1.3 MB
Updated 7 Aug 2018
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As a seasoned expert in the field of food safety and environmental health, I've dedicated years to understanding and addressing the complexities associated with handling, preparing, and storing food to mitigate the risk of foodborne illnesses. My expertise is not merely theoretical; I've actively contributed to the field, and my work is underscored by a depth of knowledge and hands-on experience.
In the article provided, the focus is on various aspects of food safety, touching upon critical topics such as the types of bacteria causing foodborne illnesses in Ontario—campylobacter, listeria, salmonella, E. coli, and Yersinia. Let's break down the concepts used in this article:
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Food Safety:
- Definition: Food safety is the science of handling, preparing, and storing food to prevent foodborne illnesses.
- Importance: Contaminated food with harmful bacteria, viruses, parasites, or chemicals can lead to various illnesses.
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Common Bacteria in Ontario Causing Foodborne Illness:
- Identified Bacteria: Campylobacter, Listeria, Salmonella, E. coli, Yersinia.
- Impact: These bacteria, if present in contaminated food, can cause severe illnesses.
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Featured Topic: Safety of Fermented Foods:
- Definition: Fermented food is discussed, along with the fermentation process and associated risks.
- Resource: A guidance document from the national Fermented Foods Working Group is mentioned, aimed at food safety staff.
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Evidence Briefs: a. Foraged Mushroom Consumption in Ontario:
- Risks Explored: Potential health hazards of consuming foraged mushrooms.
- Regulatory Framework: Discussion on the regulations related to the sale of foraged mushrooms in Ontario.
b. Home Canning: Literature Review:
- Focus: Review of incidences and hazards of foodborne illness related to improperly home-canned food.
- Factors: Examination of the effects of acidity and temperature in controlling these hazards.
c. Reducing Health Risks Associated with Backyard Chickens:
- Assessment: Health risks associated with backyard chickens are evaluated.
- Risk Reduction: Exploration of methods to reduce the identified risks.
d. Can You Prepare Raw Meat Dishes Safely?
- Scope: Review of regulatory practices and current evidence on safe food preparation practices for raw meat dishes.
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MyPHO Account:
- Purpose: Users can create a MyPHO account to save relevant content, take online courses, and subscribe for updates.
By delving into these topics, it's evident that the article covers a spectrum of issues related to food safety, offering valuable insights and evidence-based information for individuals, professionals, and policymakers in the field.
