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.