Microorganisms

The term microorganisms describes a world of very small organisms.  Within this world live a variety of bacteria, yeasts and molds that can affect foods in a positive or negative manner.  Many cause foodborne illness.  For more information on this vast world of microorganisms, see the web sites below.

• Microorganisms and Foodborne Illness - Kansas State University
• Fight Bac!® - Partnership for Food Safety Education 
• The Bad Bug Book - Food and Drug Administration 
• Foodborne Illness and Disease Fact Sheets - USDA Food Safety and Inspection Service

Health Professionals

Physicians and other health care professionals can play an important role in the surveillance, identification and prevention of foodborne illness. 

• Diagnosis and Management of Foodborne Illness:  A Primer for Physicians and other Health Care Professionals - American Medical Associationand Centers for Disease Control and Prevention
  

The Foodborne Outbreak Online Database has been designed to allow the public direct access to information on foodborne outbreaks reported to the Centers for Disease Control and Prevention (CDC). This database is searchable by year, state, location, and etiology.