Vincent Martineau

Head Science Laboratory Services
  • Manager of the CFIA microbiology and food safety laboratory in Saint-Hyacinthe.
  • Provide laboratory services for diagnostic food testing activities and for microbiological methods development and improvement projects.

  • Ensure and manage laboratory resources in order to meet the mandate of the laboratory and complete related activities (diagnostics and technological projects).

Current research and/or projects

The main interest of the St-Hyacinthe Laboratory - Microbiology and Food Safety project team is to develop and implement practices and methods that have a concrete short- and medium-term impact on the diagnostic activities of the six CFIA food microbiology laboratories. The microbiological methods development and improvement projects are based on classical microbiology, molecular biology and whole genome sequencing protocol and focus on the detection and quantification of major foodborne pathogens identified in the CFIA surveillance plans.

Research and/or project statements

2021-22 ongoing projects:

  1. Growth of foodborne pathogens in primary enrichment broths described in analytical methods used by Regulatory bodies.
  2. Improvement of the culture method for detection of Escherichia coli O157:H7 in foods.

Previous projects:

  1. Confirmation of the viability of pathogens detected in food by molecular methods, without recourse to the isolation of colonies on solid growth medium.
  2. Evaluation of BP + agar for enumeration of S.aureus in edible cheese crusts.
  3. Evaluation of existing methods and development of new methods for detecting and confirming the presence of Staphylococcus aureus enterotoxins in cheeses.
  4. Evaluation and optimization of a universal enrichment broth (SSSLE) for the detection of Salmonella spp, Shigella spp, Listeria spp and E. coli O157: H7 in cheeses.
  5. Detection of VTEC Escherichia coli in raw milk cheeses.
  6. Evaluation of mBPWp primary enrichment broth for the detection of Escherichia coli O157:H7 in unprocessed meats, juices, and nuts/nut shells

Professional activities / interests

Food Microbiology


Public security

Education and awards

Bachelor's degree in Biological Sciences (microbiology and immunology major), University of Montreal

Research facility

3400 Casavant Blvd. West
Saint-Hyacinthe, QC J2S 8E3


Certified microbiologist, member of the Quebec Microbiologists Association.