Agents of Foodborne Illness
Agents of foodborne illness
Agents of Foodborne Illness is a technical publication for the food industry, food safety consultants and food regulators.
The publication contains information about microorganisms that cause foodborne illness. Each section contains information about growth and survival characteristics
- symptoms of disease
- virulence factors
- epidemiological data including a summary of large, well-document outbreaks
- occurrence in food
- susceptible populations
- dose-response relationship.
This publication is not intended as a comprehensive reference source. Each section also contains a list of recommended reading, such as the US Food and Drug Administration’s Bad Bug Book
Agents of Foodborne Illness will be updated and expanded over time ensuring information remains current and relevant to its audience.
Agents of Foodborne Illness (download the full publication) [ pdf ]
- Campylobacter spp.[ pdf | word ]
- Hepatitis A virus [pdf | word ]
- Listeria monocytogenes [pdf |word ]
- Shiga toxin producing E. coli (STEC) [ pdf |word ]
- Salmonella spp.[ pdf | word ]
Additional resources forfood businesses on preparing safe food are available, such as the CSIRO Guide to Food Safety – Make it Safe
For consumer and public health information, please refer to you State or Territory health department website or visit the Food Safety Information Council.