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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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![A. flavus biocontrol strain growing on kernels of wheat; Right: Aspergillus flavus conidiophore.](images/research/naturaltoxin.jpg) |
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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![Plant pathologist examines fungi that may for biological control of pernicious weeds.
Photo by Scott Bauer.](images/research/path_bacteria.jpg) |
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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![Trichinella cyclospora](images/research/parasites.jpg) |
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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![Research flock at the U.S. Sheep Experiment Station near Dubois, Idaho.](images/research/PrionImage.jpg) |
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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![Fish in a lake representing the effect of contaminants on the food chain.](images/research/foodcontaminants.jpg) |
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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