Agents of Foodborne Illness is a technical series 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.
The technical series considers bacteria and viruses, parasites and infectious prions. It is not intended as a comprehensive reference source. Each document also contains a list of recommended reading, such as the US Food and Drug Administration's
Bad Bug Book.
- Bacillus cereus
(PDF 102 kb) |
(Word 99 kb) - Campylobacter species
(PDF 100 kb)|
(Word 109 kb) - Cyclospora cayetanensis
(PDF 102 kb) |
(Word 97 kb) - Hepatitis A virus
(PDF 108 kb) |
(Word 88 kb) - Listeria monocytogenes
(PDF 175 kb) | (Word 51 kb) - Norovirus
(PDF 41 kb) |
(Word 77 kb) - Prions (bovine spongiform encephalopathy)
(PDF 50 kb) | (Word 74 kb) - Salmonella (non-typhoidal)
(PDF 98 kb) | (Word 96 kb) - Shiga toxin-producing Escherichia coli (STEC)
(PDF 92 kb) | (Word 88 kb) - Shigella species
(PDF 86 kb) | (Word 93 kb) - Staphylococcus aureus
(PDF 88 kb) | (Word 81 kb) - Toxoplasma gondii
(PDF 130 kb) | (Word 126 kb) - References
(PDF 206 kb) |
(Word 115 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.