Foodborne Illness - General
- The Bad Bug Book, 2nd Edition (FDA)
- Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians (CDC)
This primer is intended to provide health professionals with current and accurate information for the diagnosis, treatment and reporting of foodborne illnesses. The primer also provides health care professionals with patient education materials on prevention of foodborne illness. Produced Collaboratively by: The American Medical Association, Centers for Disease Control and Prevention, Center for Food Safety and Applied Nutrition - Food and Drug Administration Food Safety and Inspection Service — United States Department of Agriculture.
- Fight BAC! (Partners for Food Education) - FightBac is a partnership of organizations interested in education related to food safety. This web site includes lots of information on food safety with PDF files with camera ready copies of educational materials.
- Foodborne Germs and Illnesses (CDC)
- Foodborne Illness and Disease (USDA, information on common foodborne pathogens)
- Food Poisoning (Partnership for Food Safety Education)
- Foodborne Pathogens (Foodsafety.gov) A list of common bacteria and viruses that can cause foodborne illness.
- Long-term Health Outcomes for Selected Foodborne Pathogens (CFI, PDF 438 KB)
- National Agricultural Library – Resources on Food Pathogens and Chemical Contaminants (USDA)
- Newsroom Image Library - Disease Agents (CDC)
- Parasites and Foodborne Illness (USDA, fact sheets on various parasites)
- Report a Problem with Food:
- USDA.gov Flickr photostream
Foodborne Illnesses - Specific
- Avian Influenza (Bird Flu)
- Avian Influenza: Food Safety Issues (World Health Organization)
- Questions and answers about avian influenza (bird flu) and avian influenza A (H5N1) (CDC)
- CDC Vital Signs: Listeria monocytogenes (CDC) (PDF 1.7 MB)
- CDC materials on Listeria monocytogenes (CDC)
- Cryptosporidium (CDC) Guidance on drinking water and Cryptosporidium for people with severely weakened immune systems (also available in Spanish).
- Escherichia coli O157:H7 Fact Sheet (CDC)
- FDA policy on Listeria monocytogenes (FDA)
- INVESTIGATIONS OF MULTISTATE Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes OUTBREAKS AND POSSIBLE OUTBREAKS (CDC, 2016) (PDF 3.8 MB)
- Health Canada policy on Listeria monocytogenes in ready to eat foods (2011, Health Canada)
- Pouillot et al., 2012, Relative Risk of Listeriosis in Foodborne Diseases Active Surveillance Network (FoodNet) Sites According to Age, Pregnancy, and Ethnicity, Clinical Infectious Diseases Supplement. (PDF 158 KB)
- Vibrio vulnificus (USDA brochure in English, PDF 789 KB)
- Vibrio vulnificus (USDA brochure in Spanish, PDF 364 KB)
"If you eat raw oysters, you need to know..." This brochure explains the risk of eating raw oysters. Vibrio vulnificus is an organism that may be found in raw oysters. Illness associated with this organism is particularly serious for people with liver disease, either from excessive alcohol intake, viral hepatitis or other causes, hemochromatosis, an iron disorder, diabetes, stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use), cancer, immune disorders, including HIV infection, long-term steroid use (as for asthma and arthritis).
Food Safety for the Hearing and Vision Impaired
Populations at Risk for Foodborne Illness
Traveler Food Safety
- Updated Recommendations for the Use of Typhoid Vaccine — Advisory Committee on Immunization Practices, United States, 2015 (Centers for Disease Control and Prevention).
Other Sources of Illness
Chemical - Types
Organizations providing food safety resources for consumers
- Your Gateway to Federal Food Safety Information (foodsafety.gov)
- Fight BAC! (Partnership for Food Safety Education)
- Center for Food Safety & Applied Nutrition (FDA)
- Food Safety Research Information Office (USDA)
- Home Food Preservation (Penn State University Extension)
- Food Safety Talk Podcasts (Rutgers & NC State Universities)