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.
PHO Rounds: Legionella Outbreak Investigations: A Practical Approach, Part III
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This three-part series provides a practical overview of public health investigations of legionellosis, including assessment of the epidemiology, potential environmental sources, appropriate clinical and environmental testing, and environmental control and remediation.
Updated 7 May 2019
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