FFIGS Symposium 2024
Wednesday, May 29, 2024
9:00 a.m. - 3:00 p.m.
Listeria environmental monitoring program - sampling techniques to determine root cause when a positive finding is received - - Steven Tsuyuki, Maple Leaf Foods
In-house solutions for pathogen testing - - Christian Blyth, Neogen
Trending food recall topics 2023: Caffeinated energy drinks, enoki mushrooms and cantaloupe - - Charlene Youngblut & Katie Martin, CFIA
From snacks to smoothies and pop to pizza; Addressing risk through the evolution of vending machines - - Paul Medeiros & Deborah Ng, Wellington-Dufferin-Guelph Public Health
Heat without the burn: Mastering safe hot sauce production - - Derek Vella, University of Guelph
The science behind shelf studies - - Leanne Blommaert, NSF
Biogenic amines in fermented foods - Rena Chung, PHO & Dr. Nikita Saha Turna, BCCDC
Note: only those presentations where presenters have provided consent to share their slides are available for download
FFIGS Symposium 2023
Gas phase hydroxyl process for enhancing food safety and shelf-life of foods: from the lab to commercial reality -- Dr. Keith Warriner, University of Guelph & Paul Moyer, Clean Works
Feeling eel? Fish, fish products and food safety -- Dr. Alex Reid (OMAFRA)
Aconite poisoning in York Region: Successes and Lessons Learned -- Dr. JoAnne Fernandes, Associate Medical Officer of Health for The Regional Municipality of York & Dorianna Simone, Manager, York region Health
Salmonella outbreaks associated with tofu and tahini- foods of growing popularity -- Christina Lee, Public Health Ontario
Listeria monocytogenes and challenges in Direct-to-Consumer Food Establishments -- Naghmeh Parto and Kelly Briscoe, Public Health Ontario
What is Food Safety Culture and Why is it Important? -- Jennifer McCreary, Training Manager, NSF
Food Fraud -- Renata McGuire, Training Program Manager - Food Division, NSF
FFIGS Symposium 2022
Recommendations for managing seafood information during investigations - Lorraine McIntyre, Food Safety Specialist, BCCDC
Science Branch Food Laboratory Network and Chemical Monitoring Programs in food - Jeffrey Van de Riet, National Manager for Food Chemistry, CFIA
The Canadian Food Inspection Agency (CFIA) - Food Microbiological Surveillance Program - Marina Steele, Etsuko Yamamoto, CFIA
Backyard Chickens - Assessing interest and risk among current and prospective owners in Ontario; a cross-section survey (2019-2021) - Katherine Paphitis, Devon Metcalf, PHO
FFIGS Symposium 2019
Status Report; What were the outbreaks of 2018 - April Hexemer, Courtney Smith, Manager, Outbreak Epidemiologist, Centre for Food-borne, Environmental and Zoonotic Infectious Disease, Public Health Agency of Canada
Burden of foodborne illness in Ontario - Dr. Jin Hee Kim, Public Health Physician, Public Health Ontario
Cannabis edibles: risks, public health concerns and what we learned when we surveyed the local population - Katherine Paphitis, Kelly Briscoe, PhD Candidate UOG and Regional IPAC Specialist, Public Health Ontario; Public Health Inspector, Wellington-Dufferin-Guelph Public Health
Factors affecting safe food handling at retail and food service - Dr. Ian Young, Assistant Professor, School of Occupational and Public Health Ryerson University
Blockchain Technology, the Food Industry, and Radical Transparency - Ushnish Sengupta, Faculty Schulich School of Business, York University
An update on the new "Safe food for Canadian Regulation"- Jeremias Cull, Food Processing Program Officer, Canadian Food Inspection Agency
Overview of the New "Canada's Food Guide- Dr. Sonya Agbessil, Food Policy Liaison Officer, Health Canada