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Published on: 10 Dec 2020
With this current pandemic, questions around manufacturing and food safety are becoming a bigger concern for those in the production and distribution chain, as well as consumers. Here are five of the biggest questions pertaining to food safety, and answers that may help. Food Science and Agricultural Chemistry Course Coordinator Eby Noroozi tackles some of the issues.
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Published on: 12 Jun 2020
Can food transmit COVID-19? Should we wear masks and gloves while shopping? Should we wipe down groceries? Cash or credit? These questions and more are answered by McGill expert.
Jennifer Ronholm is an Assistant Professor cross-appointed to the Departments of Animal Science and Food Science and Agricultural Chemistry. Her research interests include using the latest next-generation sequencing techniques to study how the microbiome of food-producing animals affects food quality, as well as how the microbiome of the food we eat affects human health.
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Published on: 6 May 2020
A routine trip to the grocery store can be complicated by a boatload of questions in the age of COVID-19.
The pandemic has left many shoppers wondering whether they need to sanitize their cardboard cereal boxes or plastic yogurt containers before unloading their grocery bags.
But several experts say washing your hands is more important than wiping down every item you put in the fridge.
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Published on: 30 Mar 2020
(Op-ed by Lawrence Goodridge, Associate Professor and Director of the Food Safety and Quality Program in the Food Science and Agricultural Chemistry Department at McGill University)
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Published on: 3 Jul 2018
However, Lawrence Goodridge, the director of McGill University's food safety and quality program, said the practice of thoroughly washing infected lettuce won't make it safe for consumption.
"That is actually untrue, that is not the case," he said. "Washing lettuce or any fresh produce that may be contaminated with bacteria is a not a way to ensure its safety."
"The number of bacteria that one must consume to become sick is so low — and when you wash a lettuce or any fresh produce, you cannot wash away 100 per cent of the bacteria."
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Published on: 8 Jan 2018
Unlike alcohol, which kills bacteria and toxins, Lawrence Goodridge argues, integrating cannabis in the place of alcohol may require a very different production process. “Because cannabis is a plant, there are certain concerns -- like the possibility of pesticides used in production, or the type of fertilizer used, or the potential presence of heavy metals that could be toxic to humans,” the McGill University food safety expert explained to BNN in a telephone interview.
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Published on: 7 Nov 2017
The list of “bad things” could range from gross but harmless spoilage to dangerous pathogens such as Clostridium botulinum. In the case of botulism, it’s the toxin produced from the bacteria that is harmful, not the bacteria itself, says Brigitte Cadieux, a postdoctoral fellow in McGill University’s Department of Food Science and Agricultural Chemistry.
Read more in the Globe and Mail
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Published on: 20 Jun 2017
LAWRENCE GOODRIDGE, DEPT. OF FOOD SCIENCE AND AGRICULTURAL CHEMISTRY, WAS INTERVIEWED ON CBC RADIO’S HOMERUN AT 5:40 PM ABOUT AN OUTBREAK OF HEPATITIS A LINKED TO BERRIES SOLD AT COSTCO.
LISTEN: CBC Homerun
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Published on: 25 Apr 2016
Professor Lawrence Goodridge, Ian and Jayne Munro Chair in Food Safety and Food Science professor, was interviewed by Food Safety News about his $9.8 M Salmonella research project while attending recent International Association for Food Protection meetings in Portland, Oregon.
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Published on: 13 Aug 2015
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Published on: 21 May 2014
