(November 2017)
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 102kb) | (word 99kb)
- Campylobacter species (pdf 100kb) | (word 109kb)
- Cyclospora cayetanensis (pdf 102kb) | (word 97kb)
- Hepatitis A virus (pdf 108kb) | (word 88kb)
- Listeria monocytogenes (pdf 91kb) | (word 90kb)
- Norovirus (pdf 141kb) | (word 77kb)
- Prions (bovine spongiform encephalopathy) (pdf 50kb) | (word 74kb)
- Salmonella (non-typhoidal) (pdf 98kb) | (word 96kb)
- Shiga toxin-producing Escherichia coli (STEC) (pdf 92kb) | (word 88kb)
- Shigella species (pdf 86kb) | (word 93kb)
- Staphylococcus aureus (pdf 88kb) | (word 81kb)
- Toxoplasma gondii (pdf 130kb) | (word 126kb)
- References (pdf 206kb) | (word 115kb)
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.
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