Find information on acrylamide, a potential cancer-causing chemical used in the manufacture of plastics, which is also produced in certain starch-based foods when they have been cooked at high temperatures.
Access an archive of health-related warnings and advisories from 1995 to present.
Learn about foods that cause allergies and how the process of allergy alerts works.
Learn about bottled water and what is currently being done on bottled water regulations.
Access information on BSE, including news releases, disease information and policies and procedures to contain this disease.
Read about the bacteria campylobacter jejuni and the food borne illness campylobateriosis, its manifestation as a food borne illness in humans.
Resources for Schools and Libraries
Find information on career opportunities at the Canadian Food Inspection Agency, including exciting and challenging careers as agricultural officers, biologists, inspectors, laboratory technicians, veterinarians, IT personnel, policy advisors and more.
Learn about botulism, a food borne illness that humans can acquire through consumption of home-canned, low-acid foods, honey and occasionally raw or parboiled meats from marine mammals.
Find information on Clostridium perfringens, a spore-forming bacterium which, when eaten in high concentration, produces a toxin in the intestinal tract.
Link to consumer information on allergies, biotechnology, food facts, food and travelling and much more.
Learn about research done to reduce illness in consumers resulting from the increasing availability of exotic foods (text and video).
Link to resources on E. Coli, such as articles, statistics and reports.
Learn about E. coli 0157:H7, a bacterium found in the intestines of cattle, poultry and other animals.
Use this simple activity to make sure your kitchen habits follow food safety guidelines.
Try these experiments, activities, and quizzes and learn about food safety, food packaging, and food preservation.
Follow these safety tips when you buy, prepare and cook turkeys to help reduce the risk of food borne illness.
Find information on Cyclospora, a microscopic parasite that infects the small intestine of humans with a disease called cyclosporiasis.
Practicing safe food-handling is an important part of everyday life, but is especially important in emergency situations.
Consider these safety tips to keep your food safe when you make and store lunches for school or work.
Follow these tips for preparing, cooking, serving and storing barbecued foods safely.
Follow these simple food safety tips to ensure that children have a safe Halloween.
Prevent the risk of food borne illness caused by handling leftovers by reading these safety tips on how to store and reheat food.
Find out how food borne illness can occur as a result of using improper food handling techniques and cooking practices when using a microwave oven.
Read these tips before you go picnicking, hiking or camping to keep food safe while you are having fun outdoors.
Discover how food borne illness can spread in a kitchen not properly cleaned or when food is not stored properly. Follow these food safety tips to help keep your kitchen safe.
Clean, cook, chill and separate: spin the wheel and test your food safety knowledge.
Read the definition of novel foods, access frequently asked questions and link to related information about consultations and projects.
Learn all about ground beef and how to ensure safe consumption to prevent E. Coli infection.
Follow these safe food handling tips to decrease the risk of food borne illness during the holiday season.
Find information on why consumers are advised to avoid consumption of hijiki seaweed, which have been found to contain levels of inorganic arsenic that are significantly higher than in other types of seaweed.
Find information on Listeria monocytogenes, a bacterium often found in the environment that can contaminate food and may cause the disease listeriosis.
Learn about mercury and find out why certain types of fish should be eaten in moderation because mercury levels in those fish sometimes exceed Canada's mercury guideline.
Access Volume 4 of The Compendium of Analytical Methods, entitled Methods for the Analysis of Extraneous Material in Foods.
Access Volume 2 of The Compendium of Analytical Methods, entitled HPB Methods for the Microbiological Analysis of Foods.
Fresh fruit and vegetables are an important part of a healthy diet, however several fruits and vegetables consumed in Canada contain small amounts of natural toxins.
Access Volume 1 of The Compendium of Analytical Methods, entitled The Official Methods for the Microbiological Analysis of Foods.
Access information on oral allergy syndrome, an allergic reaction to certain proteins in a variety of fruits, vegetables and nuts, which develops in some people with pollen allergies.
Find information on Paralytic Shellfish Poisoning, caused by consumption of toxins that can accumulate in some shellfish, such as clams, mussels, scallops and oysters, and in the liver of crustaceans such as crabs and lobsters.
Find out what safety precautions to take when you find spiders, especially black widow spiders, on grapes.
Access information on salmonella and salmonellosis, the disease people can get from salmonella bacteria.
Learn about Scombroid Poisoning, an allergic type reaction to high levels of histamine in fish that form when fish start to decompose.
Find information on shigella, a type of bacteria that can contaminate food in a variety of ways, such as through contaminated water, poor sanitation in the field or by improper food handling.
Read these tips for buying, storing, handling and cooking eggs. Also, find out how to keep Easter eggs safe.
Discover how cooking vegetables in a microwave can cause sparks or small burns.