With significant changes over the years in food preparation, consumption, and trade, new risks for consumers have emerged. JEMRA was set up in 2000 to address the challenges related to microbiological risks.
Professor Lacroix is an internationally recognized authority on food safety and one of eleven Canadian experts to contribute to JEMRA for the period 2018–2022. Her research interests include irradiation and the development of food preservation methods. In addition to being part of this group of experts, she is also an expert member of a committee of the International Atomic Energy Agency of the United Nations on the inactivation of pathogens by irradiation. ♦