Agents of foodborne illness

Food Standards Australia New Zealand has published the second edition of Agents of Foodborne Illness, 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)

*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 91 kb)(word 90 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 250 kb) | (word 89 kb)