Pets as well as animals used for the production of meat or eggs can carry diseases that may infect humans. The following links provide information and guidelines for hygiene and safe handling of domesticated animals in and around your home.
This link provides information about genetically modified foods.
Learn about ways to ensure food safety during emergencies such as power outages, blackouts, fires, floods, or earthquakes. Guidelines for storing food and water before emergencies and for purifying water during a crisis will also be found here.
Information about the history, regulation, safety and function of food additives found in a variety of processed foods.
Food allergies are caused by an adverse immune reaction towards an ingested food protein. Information about the common food allergens (milk, eggs, fish, crustacean shellfish, nuts, wheat and soybeans) and the symptoms associated with food allergies are discussed in the links here.
A variety of microorganisms can cause foodborne illness in both healthy and immune compromised individuals. Refer to the following links for a comprehensive summary of foodborne pathogens and the diseases they cause.
Understanding how foods are regulated can be confusing. Select this link for a concise guide to the agencies that regulate foods in the United States.
This link addresses food safety questions pertaining to specific foods such as unpasteurized milk, seafood, produce, frozen foods and juices.
Follow this link for definitions and tips pertaining to shelf life, product dating and long term storage of various foods.
Proper handwashing technique is an integral part of maintaining healthy hygiene. Instructions for handwashing, teaching resources and references discussing the benefits of handwashing are found here.
Improper hygiene, cross-contamination, inadequate heating or cooling, and temperature abuse can lead to the introduction and multiplication of foodborne pathogens in foods. Follow this link for information about food safety in the kitchen.
Some consumers are more susceptible to foodborne illness and may experience more severe symptoms. This group of consumers includes young children, older adults, pregnant women, and persons with illnesses that affect the immune system. This page has information on reducing foodborne illness in at-risk populations and on microorganisms that are more likely to affect at-risk groups.
A selection of publications written in Spanish on food safety when preparing food for children, in the kitchen, in emergency conditions and on food products. English versions are also available.