Food Safety

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Environmental and Occupational Health

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.

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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.

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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

Updated

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

No results.

Related Information

Health Hazards
Healthy Eating
Enteric Diseases and Food-Borne Diseases

External Resources

Guidelines for restaurant sous vide cooking safety in British Columbia - BC Centre for Disease Control
Sous vide: Food safety precautions for restaurants - NSW Food Authority
Raw meat safe eating - NSW Food Authority
A Rapid Systematic Review and Meta-Analysis of the Efficacy of Slaughter and Processing Interventions to Control Non-Typhoidal Salmonella in Beef and Pork - Journal of Food Products Marketing
Backyard Poultry: Implications for Public Health and Safety - University of Minnesota
Outbreaks of Human Salmonella Infections Associated with Live Poultry, United States, 1990–2014 - Emerging Infectious Diseases
A Framework to Reduce Infectious Disease Risk from Urban Poultry in the United States - Public Health Reports
USDA Complete Guide to Home Canning, 2015 revision - The National Centre for Home Food Preservation

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Environmental and Occupational Health

eoh@oahpp.ca

Updated 7 May 2019

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Featured

Safety of Fermented Foods

Evidence Brief: Foraged Mushroom Consumption in Ontario

Home Canning: Literature Review

Evidence Brief: Reducing Health Risks Associated with Backyard Chickens

Evidence Brief: Can You Prepare Raw Meat Dishes Safely?

Related Information

External Resources

Contact the Department

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