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Baseline Studies

Author: Mike Cassidy - Co-ordinator, Food Safety Science Unit/OMAFRA
Creation Date: 20 January 2005
Last Reviewed: 02 March 2010

Ontario has an excellent food safety track record. We are continually strengthening our food safety system by updating our standards and inspection programs and by using new science and technologies to minimize both health and economic risks.

Baseline studies are conducted for the following reasons:

  1. To assess the levels of food safety hazards in certain commodities. This information is used to ensure that inspection programs are focused and make the best use of resources.
  2. To provide a scientific basis to determine risks and target resources.
  3. To support industry in its efforts to improve the safety of their products.
  4. To provide a base from which new food safety programs can be measured for their impact.
  5. To maintain consumer confidence in Ontario's food system.

Baseline studies are being conducted to help identify microbiological and chemical risks in certain foods. The studies help to identify at what stage the risk is introduced and then can be controlled or risks can be minimized.

  Baseline Study Date
     
Beef & Pork Microbiological Analysis of Raw Pork Carcasses in Ontario Abattoirs 1999-2000
  Microbiological Analysis of Raw Beef Carcasses in Ontario Abattoirs

2001-2002
  Chemicals in Raw Meat Phase 1 & 2 2002-2005
  Chemicals in Raw Meat Phase 3 2006-2008
  Ready-to-Eat 2004-2006
  On-Farm Hog Study 2004-2006
  Sanitation in Free Standing Meat Processors 2005-2006
     
Poultry Microbiological Analysis of Raw Chicken Carcasses in Ontario Abattoirs 2001-2002
  On-Farm Chicken Study 2004-2005
     
Fish Ontario Farm-Raised Rainbow Trout 2002-2004
     
Dairy Pasteurized Fluid Dairy Products 2002-2003
  Raw Goat Milk 2002-2004
  Unripened Cheeses 2004-2005
  Ripened Cheeses 2005-2006
  Veterinary Drug Residues in Milk 2005-2008
  Ice Cream and Dairy Based Desserts 2006-2007
  Environmental Contaminants in Milk and Butter 2007-2008
  Goat and Sheep Dairy Farm Water 2007-2008
     
Food of Plant Origin Ontario-Grown Fresh Fruits and Vegetables 2004
  Mycotoxins in Field Crops 2007-2008
  Cadmium in Field Crops 2007-2008
  Intensive Farm Survey for Microbial Contamination of Leafy Greens 2007-2008
     

 

For technical inquiries contact:
Mike Cassidy, Ph.D.
Co-ordinator, Food Safety Science Unit
Food Inspection Branch
Toll free: 1-888-466-2372 ext 64106
Local: (519) 826-4106
Email: mike.cassidy@ontario.ca