每年在加拿大发生约四百万种食源性疾病，食品安全是一个重要的公共卫生问题。由于涉及到从农场到餐桌的各种因素，因此确保食品安全非常复杂。这就是为什么需要食品工业，公共卫生部门甚至消费者之间的合作来提高食品安全性的原因。例如，生产者应避免来自环境和人类的食品污染。为了达到高度的安全性，食品加工商依靠现代的灭菌，保存和检测方法。这些方法基于分子微生物学和生物技术，可减少食品污染。食品服务人员还应在食品安全中发挥作用，并应遵守基本的食品卫生原则。省级和联邦政府的食品安全监控计划应跟踪食品中的食物来源疾病。这样，食品
With about four million food-borne illnesses happening in Canada each year, food safety is an important public health issue. And because it involves various factors from farm to table, food safety is very complicated to secure.That's why cooperation between the food industry, public health sectors and even consumers is needed to improve food safety. For instance, producers should avoid food contamination from environmental and human sources. To achieve a high degree of safety, food processors rely on modern sterilization, preservation and detection methods. These methods are based on molecular microbiology and biotechnology to reduce food contamination.Food service workers also have a role in food safety and should comply with basic food hygiene principles.The food safety surveillance programs of the provincial and federal governments keep track of food-borne illnesses. This allows food safety specialists to respond rapidly to food-borne outbreaks.The interdisciplinary training provided in the MPH program in food safety will help students develop a strong skill set in public health aspects of food safety. These such as disease/illness outcomes, food-borne disease surveillance, epidemiology, toxicology, risk assessment, risk management, and so on.