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: Indoor Air Quality and COVID-19
This webinar intends to provide an evidence-based discussion on current COVID-19 transmission knowledge and how it relates to buildings and Heating, Ventilation, and Air Conditioning (HVAC) systems.