ARCHIVED - Research Programs

Research programs are conducted in support of policy development, standard setting, and risk assessment, and include the study of:

• potentially hazardous chemicals in food, and their effects on human health,
• the nutritional and metabolic aspects of foods, including the relationships of certain aspects of the diet to disease conditions,
• food consumption and nutrient intake patterns of Canadians,
• infectious and toxigenic organisms, (e.g., E. coli, Salmonella, Listeria monocytogenes) and measures of control for food safety.