Food Safety - Foodborne Illness

Pathway Contributor: Pat Inglis

Credentials:
BSc, PHEc

Bio:
Pat Inglis, a professional home economist, is a consultant in the area of food and nutrition, developing and executing consumer education and public relations/marketing projects for Canadian commodity groups and members of the Agri-food industry. Her work as a food safety information officer for the Food Safety Information Society put her in touch with consumers’ food safety concerns all over Canada. Her responsibilities included staffing the consumer hotline and developing educational materials. Pat Inglis holds a Bachelor of Science in Food and Nutrition from Douglass College, Rutgers University in New Jersey. She has completed courses in food safety and food microbiology offered by the University of Alberta. She has worked for a major food manufacturer – Nabisco U.S. as Supervisor of Consumer Publicity and in the media – as food writer of the Montreal Gazette.

Contributions:

• Is the odour, taste and/or appearance of meat or poultry altered if enough pathogenic bacteria is present to cause illness?   

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• Is it safe to eat raw marine products?  

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• Are foodborne pathogens transmitted through breastmilk?  

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• Are pregnant women more at risk for serious health outcomes when exposed to foodborne pathogens than non-pregnant women or men? If so, what steps should be taken to reduce the risk of foodborne illness?  

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• Food Safety - Raw Milk Background

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