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.
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