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Foodborne Illness – fact sheet on foodborne illness
Foodborne Illness Outbreak Investigation – A Recipe for Departmental Inclusion [DOC 171 KB] – guide to clearly define foodborne illness investigation protocol for each service section with a role in the investigation. This is one in a series of reports prepared by a graduate of CDC’s Environmental Public Health Leadership Institute.
Frequently Asked Questions on Foodborne Disease [DOC 140 KB] – answers to questions such as the most common foodborne diseases
Healthcare-Associated Methicillin Resistant Staphyloccus Aureus (HA-MRSA) – overview and background information about HA-MRSA
Procedures, Training and Verification: A Method to Reduce the Incidence and Reoccurrence of Out of Control Food-Borne Illness Risk Factor and Food Code Intervention Violations on Inspections [DOC 112 KB] – development of a new method that relies on food-service personnel for the control of foodborne illness risk factors rather than on regulatory inspections for control. This is one in a series of reports prepared by a graduate of CDC’s Environmental Public Health Leadership Institute.
Produce Handling and Processing Practices – information about practices that may promote contamination of produce with pathogenic microorganisms
Salmonella Infection (Salmonellosis) – information about Salmonellosis
Salmonella Litchfield Outbreak Associated with a Hotel Restaurant --- Atlantic City, New Jersey, 2007 – outbreak investigation that illustrates the potential for recurring food contamination by ill and asymptomatic food handlers and underscores the utility of PulseNet to link illnesses that might appear unrelated
Taenia infection – information about Taenia infection
Viral Hepatitis – facts about hepatitis
Centers for Disease Control and Prevention, 1600 Clifton Rd, Atlanta, GA 30333, U.S.A
CDC Contact Center: 800-CDC-INFO • 888-232-6348 (TTY)
