Some examples include the development of a risk profile on Clostridium botulinum in fresh, salted and brined fish in Canada, to better understand the risks associated with this type of product; the development of a smoked fish microbiological guidance document for CFIA and industry; and the development of methods for detection, isolation and characterization of various Vibrios species in seafood.
Par exemple, Santé Canada a développé un profil de risque concernant le clostridium botulinum retrouvé dans les poissons que l'on vend frais, salés ou saumurés au Canada, afin de mieux comprendre les risques liés à ce genre de produit.