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Food Safety and Quality Program

FSQP Forums

FSQP FORUM: Research Presentations
November 21, 2014 Forum

"Food Safety & Labelling: Can you trust a book by its cover?"

Lawrence Goodridge, PhD
Ian & Jayne Munro Chair in Food Safety, McGill University

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Food Safety and Quality Program

Food safety is a multidisciplinary field aimed at providing consumers with a high-quality food product, free of contaminants. It focuses on the analytical and toxicological aspects, in addition to risk analysis and management. Food safety has become increasingly important due to the globalization of the food supply chain and increased international trade. The estimated cost to the Canadian economy of food borne illnesses and related deaths is estimated at $12 to $14 billion per year. The food borne pathogens, Clostridium botulinum, Campylobacter, Cyclospora, E.