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Foodborne Disease |
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Foodborne disease outbreaks are recognized by the occurrence of illnesses within a
short, but variable, period of time. Illness usually occurs within a few hours to a few
weeks among individuals who have eaten the same food. The following references aid in recognizing hazards associated
with foodborne disease.
- Food
Safety Office. Centers for Disease Control and Prevention (CDC). Provides
links to diseases and pathogens; foods and high-risk groups; outbreak
investigations; labs and surveillance; educational resources; and more.
- Foodborne
Illness. Centers for Disease Control and Prevention (CDC), Division of Bacterial
and Mycotic Diseases (DBMD). Provides answers to common questions about foodborne diseases and addresses the
most common diseases, diagnosis, treatment, frequency, outbreaks, investigation, surveillance,
methods of contamination, prevention, etc.
- Preliminary
FoodNet Data on the Incidence of Foodborne Illnesses -- Selected Sites,
United States, 1999. Centers for Disease Control and Prevention (CDC),
Morbidity and Mortality Weekly Report (MMWR) 49(10); 201-5, (2000,
March 17). Describes preliminary surveillance data on 9 foodborne diseases
for 1999 and compares them with data from 1996 to 1998.
- Surveillance
for Foodborne Disease Outbreaks - United States, 1993-1997. Centers for
Disease Control and Prevention (CDC), Morbidity and Mortality Weekly
Report (MMWR) 49(SS01); 1-51, (2000, March 17). Reviews data on the occurrence and causes of foodborne disease
outbreaks (FBDOs) in the United States from January 1993 through December
1997. Also provides charts of foodborne outbreaks
based on etiology and contributing factors.
- Infectious
Disease Information. Centers for Disease Control and Prevention
(CDC), National Center for Infectious Diseases (NCID). Provides links to foodborne disease and food
safety web pages.
- The
"Bad Bug Book". Food and Drug Administration (FDA). Provides basic facts regarding foodborne
pathogenic microorganisms and natural toxins. Includes
information from the FDA, Centers for Disease Control and
Prevention (CDC), USDA Food Safety Inspection Services,
and the National Institutes of Health (NIH).
Case Examples
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