Dr. Ben Marandi @bemarandi

Toxins and Toxic Substances in Food When I began research on this topic, I was astonished to find a significant number of remarkable research papers and articles on natural toxins and toxic substances in food. This series is a collective research compilat…lnkd.in/gDVw2Dg

Part 2: The role of food producing environments in the emergence and spread of AMR The misuse and excessive use of antibiotics have contributed to the global epidemic of antibiotic resistance. The lack of information on pathogens of major public health im…lnkd.in/gmm-6rc

Part 13: Prion- A deadly and infectious protein BSE is a fatal disease in cattle that causes disease of the brain and spinal cord. It is caused by a prion protein which is difficult to be destroyed or denatured. Materials including equipment used in the a…lnkd.in/gqjugjw

Part 11: Natural Toxins in Food A food product can be safe up to a dose and above a dose the food can be toxic. Therefore, toxicity is a relative term and cannot be firmly defined. Hence, the term the generally recognized as safe (GRAS) is loosely defined…lnkd.in/gMQc9aB

The Danger of Chemicals in our Food and Environment lnkd.in/gHmZkbA

Part 10: Natural Toxin Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves but they may be toxic to other creatures, including humans. These chemical compounds have d…lnkd.in/gZYk8tw

The nature and ambient of meat processing facilities are quiet different from most of the food processing facilities. People are working very closely and you can see droplets with naked eyes (because people need to be heard and need to speak loudly).

@InspectionCan Listeria monocytogenes remains a major challenge for ready to eat food, cooked meat, fish products, and dairy processors. L. monocytogenes is environmentally ubiquitous and can survive & grow in hostile conditions e.g. refrigeration temperature, low pH and high salt concentration

It does depend on the severity of infection. The study should review and compare those that have different level of infections. CTLs of T cells are mostly suppressed by SARS-CoV 2 due to low density of MHC 1 suppressed by ORF8.

The impact of poor ventilation and airflow on the transmission of virus. Increased air changes can help dilute and remove the number of airborne microbes. We provide full guidance and best practices.

A time of despair there exist so many potentials to expand your business and at the same time help your community. All you need to open your mind and shut down unnecessary noise from media.

Check out my latest article: The impact of food banks on food waste management linkedin.com/pulse/impact-f… via @LinkedIn

@uofguelphNews @uofg @FoodScienceDept @TorontoStar There is no doubt that this is highly processed food with long list of ingredients and not necessarily be healthier than small portion of lean piece of meat.

Check out my latest article: Standards and Equivalence (Why Codex Alimentarius matters) linkedin.com/pulse/standard… via @LinkedIn

Check out my latest article: The reasons for food recalls and prevention methods linkedin.com/pulse/reasons-… via @LinkedIn

@ISED_CA @CFIA_Food Excellent brief video that clearly explains the key three points of SFCR.

#ICYMI: Our latest episode of #InnovationLive 🎥 with @CFIA_Food. We spoke with Canada’s Deputy Chief Food Safety Officer about the new #SafeFoodCan Regulations that come into effect in January. Check it out: facebook.com/CanadianInnova…

@CFIA_Food Some food! I thought the country of origin is necessary to be included on labels for all food products.

Compound Evaluation Exercise linkedin.com/pulse/compound…

#DYK fresh ground meat should only be kept in the fridge for 1-2 days? Find out how long your food lasts: ow.ly/CjuW30lrDWj #FoodSafety