Food Safety Topics
The Food Safety Topic pages provide resources and other helpful information related to each topic. A list of the topics and subtopics is shown below.
- Antimicrobial Resistance
- Bacterial Pathogens -- Bacillus Cereus; Campylobacter jejuni; Clostridium botulinum; Clostridium perfringens; Escherichia coli; Listeria monocytogenes; Salmonella; Shigella; Staphylococcus aureus; Vibrio cholerae; Vibrio parahaemolyticus; Vibrio vulnificus; Yersinia enterocolitica
- Chemical Contaminants -- Acrylamide; Bisphenol A; Dioxins, Furans, and PCBs; Mercury; Pesticide residues; Polycyclic Aromatic Hydrocarbons; Radioactive contamination
- Food Processing and Technology -- Agricultural biotechnology; Detection methods and predictive microbiology; Food allergens and processing; Food irradiation; Food quality; Nanotechnology; Pasteurization
- Food Defense
- Microbial Ecology of Biofilms
- Natural Toxins -- Natural Toxins; Aflatoxins; Ciguatoxins; Patulin; Scombrotxins
- Predictive Microbiology
- Food Safety and Modernization Act
- Preventive Food Safety Systems -- Juice HACCP; Meat HACCP; Retail and Food Service HACCP; Seafood HACCP
- Sanitation and Quality Standards -- Food preparation and handling; Food service and retail; Hand washing; Legislation and regulation; Microbial standards and guidelines; Risk assessment, management, and communication
- Parasites, Viruses, and Prions -- Avian influenza; Bovine spongiform encephalopathy; COVID-19; Cyclospora; Giardia Lamblia; Hepatitis A; Norovirus; Trichinella
- Emerging Topics -- Artificial Intelligence and Food Safety; Novel Foods; Phages and Food Safety
- Food Safety Data
For additional information, please refer to our Latest Reports and Assessments page or our FAQ page.