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Microbial and non-microbial contaminants such as pathogenic bacteria, viruses, and chemical or physical substances that contaminate food or food animals during production, processing and preparation.
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Includes fact sheets and resource
lists for aflatoxins, ciguatoxins, and scombrotoxins.
These naturally-occurring toxins are produced by moulds
and fungi that grow on the food. |
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Learn about bacteria that cause foodborne
illness either by infecting the intestinal tissues directly,
or by producing bacterial toxins. This section includes
food pathogens such as Campylobacter jejuni, Salmonella,
E. coli O157:H7, and Listeria monocytogenes. |
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Offers information about foodborne and
waterborne pathogens such as Trichinella and Cyclospora.
Disease transmission, prevalence, control methods, guidelines,
and current research areas are discussed. |
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Provides information about Bovine Spongiform
Encephalopathy (BSE) and prion disease research. Also
includes resources on viruses and why some, such as the
Norwalk virus, are an emerging problem. |
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Includes non-microbial contaminants such as pesticides, heavy metals, and other toxic substances. Learn about contamination sources such as the environment, cooking methods, and inappropriate agricultural practices. |
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Last Modified: Dec 12, 2005 |
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