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Food Safety

Food Safety

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

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

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

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

Assesses the health risks and associated risk reduction from backyard chickens.

1.6 MB
Updated 21 Sep 2023

Evidence Brief

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

 

Related Information

External Resources

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Contact the Department

Environmental and Occupational Health

eoh@oahpp.ca

Updated 7 May 2019
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