Agents of Foodborne Illness is a technical publication for the food industry, food safety consultants and food regulators. It contains information about pathogens that cause foodborne illness including:
- growth and survival characteristics
- symptoms of disease
- virulence factors
- epidemiological data including a summary of large, well-document outbreaks
- occurrence in food
- susceptible populations
- dose-response relationship.
This publication is not intended as a comprehensive reference source. Each section also contains a list of recommended reading, such as the US Food and Drug Administration’s Bad Bug Book
The second edition of Agents of Foodborne Illness contains updated information and additional chapters. The series has also been expanded to consider parasites and infectious prion particles in addition to bacteria and viruses.
Agents of Foodborne Illness - download the full publication (pdf 1255 kb) | (word 728 kb)
Many people have contributed to this publication including Kate Astridge, Duncan Craig, James Conlan, Rosalind Dalefield, Ben Daughtry, Beatrice Dias-Wanigasekera, Hong Jin, Deon Mahoney, Narelle Marro, Michelle Robertson, Katrina Roper, Robert Solomon, Joel Tan and Adèle Yates. Download the acknowledgements (pdf 11 kb) | (word 25 kb)
Additional resources for food businesses on preparing safe food are available, such as the CSIRO Guide to Food Safety – Make it Safe
For consumer and public health information, please refer to you state or territory health department website or visit the Food Safety Information Council.