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Preventing Foodborne Illness

Food Safety Research Information Office; USDA

Food poisoning statistics

Introduction

Foodborne Illness

Foodborne illness information regarding news, research, outbreaks and food illness law concerning E. coli bacteria, Salmonella, Hepatitis A, Campylobacter, Listeria, Shigella and Norwalk Virus.

Preventing food poisoning illnesses from bacteria E. coli, salmonella, listeria, campylobacter. Nausea, vomiting, diarrhea, fever symptoms. People at risk- infants, pregnant women, elderly, weakened immune systems.

Fight BAC! - Partnership of government, industry and consumer groups established to educate consumers about food safety and safe food handling techniques; includes information for consumers, educators, and the media.

Fight BAC! - Partnership of government, industry and consumer groups established to educate consumers about food safety and safe food handling techniques; includes information for consumers, educators, and the media.

Avoiding food poisoning illness (stomach flu) caused by viruses. Causes, symptoms, treatment of viral gastroenteritis including Norwalk virus, rotavirus, hepatitis, etc. Preventing foods contamination. Infants and childrens vaccine.

Gallstone removal

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Food and Water Borne

Groups

As we approach the 21st century, many Americans do not know how to ensure a safe, healthy and comforting environment for themselves and their families. This brochure will provide tips on how to reduce the dangerous levels of bacteria in your home, and help safeguard you and your family from foodborne illness.

Food

What It Takes to Make You Sick

Common symptoms of food poisoning are similar to those associated with the flu; headache, nausea, and diarrhea. Four groups of people are particularly

S. T. O. P. - H o m e

Foodborne Illness and Seafood

foodborne

Food Safety Information Center