Detection of Foodborne Pathogens

ments, food-producing companies, the agricultural sector, consumer organizations and four federal departments that share responsibility for food safety, i.e. Health Canada (HC), the Public Health Agency of Canada (PHAC), the Canadian Food Inspection Agency (CFIA), and Agriculture and Agri-Food Canada (AAFC) (Figure ). Part of the responsibility of the AAFC is to develop food-safety programs that are applicable to on-farm production. PHAC maintains surveillance systems that track foodborne illnesses, diet-related chronic diseases and works in the coordinated management of food-related emergencies. The CFIA is responsible for the design and delivery of federal food-inspection programs while monitoring industry’s legal compliance. The CFIA enforces policies, regulations and standards set by HC. If a food-safety emergency occurs, CFIA, in partnership with HC, Provincial Agencies and the food industry, operates an emergency response system. And HC establishes food-safety policy and develops methods and standards for the food industry. HC also conducts health-risk assessment, sometimes at the behest of CFIA, and provides information to the public on potential health hazards. Detection of Foodborne Pathogens