This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. Each chapter focuses on either one bacteria, virus, parasite, or natural toxin, providing basic facts.
Focuses on the control and prevention of bacterial, foodborne, mycotic, and diarrheal diseases. Features news, programs, alerts, and information about individual diseases.
Recommendations for healthy swimming behaviors needed to protect people from recreational water illnesses (RWIs) and will help stop germs from getting in the pool in the first place.
Discusses viruses that can cause gastroenteritis, including rotaviruses, adenoviruses, caliciviruses, astroviruses, Norwalk virus, and a group of Noroviruses.
An explanation of foodborne illness or food poisoning. What it is, where it comes from, and how to avoid it. NSW Food Authority (government) information for consumers and schools.
Discusses signs, symptoms and prevention of viral, bacterial, and fungal food poisoning. From the Virginia Department of Agriculture and Consumer Services.
Project consists of active surveillance for foodborne diseases and related epidemiologic studies designed to help public health officials better understand the epidemiology of foodborne diseases in the United States.
Organization which works to promote food safety and prevent food borne illness. Supports foodborne illness victims, educates consumers about unsafe food conditions, and works with government on food safety issues.
Can cause disease in those who eat contaminated seafood or have an open wound that is exposed to seawater. Features symptoms, diagnosis, prognosis, prevention, and treatment.
