Prevention Priorities

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The Division of Foodborne, Waterborne, and Environmental Diseases has identified prevention priorities that address some of the most pressing concerns related to foodborne, waterborne, and fungal diseases. Priorities were chosen because CDC and its partners have the ability to reduce disease in these areas and improve the public’s health domestically and abroad.

Adoption of the Model Aquatic Health Code
Photo of a person testing pool water.
Aspergillosis and Triazoles
Illustration of the condiophores of the fungus Aspergillus fumigatus.
Cholera
Photo of a person putting their hands in dirty water
Salmonella and Chicken
Photo of raw chicken breasts
Salmonella and Ground Beef
Photo of ground beef
Shiga Toxin-producing E. coli and Leafy Greens
Photo of romaine lettuce
Vibriosis and Shellfish
Photo of raw oysters on a grill.
Food Safety in Correctional Facilities
Dinner for dozens