Public Health Risks and External Food Safety in the Canadian Marketplace
Keywords:Dairy, Category 3, Water activity, food safety, total coliforms
The expansion of the food industry has increased the demand for diverse food products, which poses new challenges to food safety. The production, transportation, and handling of food products from various sources and countries can increase the likelihood of foodborne illness outbreaks and product contamination. Regulatory developments, such as the Hazard Analysis and Critical Control Points (HACCP) systems, have helped mitigate trade barriers and ensure a safe food supply chain. However, different food safety regulations and standards in importing countries can make it challenging to determine if imported goods are as safe as domestically produced ones. Total coliform testing is a commonly used indicator of potential fecal contamination in food products. Thus, this study aims to provide a comparative analysis between a domestic and an international pasteurized dairy product falling under category 3 to provide literature and the means to mitigate safety risks.
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