The Canadian Research Institute for Food Safety (CRIFS) at the University of Guelph is leading the charge of advancing food safety through cutting-edge research, innovation, and education.
Food safety is a crucial measure of protecting public health, and CRIFS collaborates with industry partners, government agencies, and academic institutions to ensure a safe food sector.
By collaborating with its partners, CRIFS develops strategies that mitigate foodborne risks and enhance food handling practices.
The institute’s multidisciplinary approach integrates microbiology, toxicology, risk assessment, and policy development to ensure a safer food supply for all Canadians.
Why is food safety so important?
Food safety is essential because it protects public health and ensures that the food we eat does not cause illness or harm to individuals.
Contaminated food can carry bacteria, viruses, parasites, or chemicals that lead to foodborne diseases, some of which can be severe or even life-threatening.
Strong food safety habits also support consumer confidence, help prevent costly outbreaks and promote a healthier community overall.
Key areas of focus
CRIFS’s work focuses on four key areas to advance its mission. They are:
Microbial food safety
Contaminated food sickens 1 in 10 people globally, causing 450,000 deaths, with a third of the deaths in children under five years of age.
Advancing microbial food safety requires innovative research to detect, control, and prevent foodborne pathogens. Current efforts focus on developing rapid molecular and genomic methods, such as whole genome sequencing and metagenomics, to identify bacterial contaminants in food and water.
These efforts contribute to global food safety by enhancing outbreak response, informing regulatory policies, and promoting industry practices that reduce contamination risks and enhance public health protection.
Safety and quality of dairy products
Understanding microbial communities in yoghurt, milk powders, and cheese helps improve production, control spoilage, and ensure safety from pathogens like Listeria and Salmonella.
By optimising dairy production and repurposing processing byproducts, we can create safer, more nutritious foods while promoting sustainability in the food industry.
Antimicrobial resistance
The overuse and misuse of antibiotics in agriculture and food production contribute to the development of resistant bacteria, which can spread through the food chain, making infections harder to treat.
Ensuring food safety involves implementing strict antimicrobial stewardship, improving hygiene and sanitation practices in food production, and monitoring the development of resistance patterns.
One Health
The One Health approach recognises the interconnectedness of human, animal, and environmental health, making it essential for ensuring food safety.
By addressing food safety through a One Health lens, we can develop sustainable solutions that protect public health while promoting safe agricultural and food production practices.
