RCMS Research Chair in Meat Safety

Dr. Sylvain Quessy

  • 1984, graduated from Université de Montréal (UdeM) in Veterinary Medicine. He worked as a veterinarian at a private clinic and for the Canadian Food Inspection Agency (CFIA).
  • 1994, Doctorate in microbiology from the University of Montreal (UdeM). After that, he worked as a scientific researcher at CFIA and Health Canada on epidemiology and control of foodborne pathogens. He has been responsible for on-farm quality assurance programs in swine production and has participated at all stages of the CQA creation program as a scientific advisor and member of the advisory board of the Canadian pork council and CQA technical committee.
  • 1999, associate professor at the Faculty of Veterinary Medicine at UdeM in St-Hyacinthe and holder of the Research Chair in Meat Safety. He supervises several graduate students working on the genetic characterization and control of foodborne pathogens in swine and poultry in a “from farm to table” approach.
  • 2001, “Science Technology Award” from the Canadian meat Council who emphasized his outstanding contribution to progress in meat science.
  • 2003, “Award of Excellence” from the Interprofessional Council of Quebec that awards an experienced professional in recognition of his excellent contribution to the profession and its development, as well as for his remarkable achievement towards the progress of the professional order of veterinarians.
  • 2005 to 2010, Director of the pathology and microbiology department at the Faculty of Veterinary Medicine at UdeM
  • 2010 to 2013, Vice-dean for research and graduate studies at the Faculty of Veterinary Medicine
  • 2013-2014, Chief Scientist for the developmnet of inspection model based on risk at General Direction of Sciences of the CFIA

Scientific Advisor for several government agencies, professionals and producer organizations on the development of risk analysis and management policies of hazards for HACCP models. Recognized expert in microbiological risks in food for the World Health Organization (WHO). He represented the WHO on several international congresses on food and public health hygiene. He has also been involved in the evaluation and leadership of several technical assistance projects in public health at different countries. In 2007-2012, he led a major project ($16M over 6 years) of technical assistance to help the Vietnamese government to adopt good production practices for better food hygiene and quality in this country.

He is the author of several scientific papers and oral presentations on epidemiology and pathophysiology of Salmonella, Yersinia, Campylobacter, and Cryptosporidium infections.