Pathogens

Basic Food Microbiology (PDF)
N.C. State Cooperative Extension publication with an introduction to the microbes involved in food safety.

A Reference Guide for Foodborne Pathogens
This guide from the University of Florida is a general summary of the characteristics of certain pathogens commonly involved in foodborne illness. The information given for each pathogen includes: general characteristics, potential food sources and disease characteristics.

Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce
Comprehensive online resource from the Food and Drug Administration (FDA) outlining guidance on food safety and the current state of the industry.

Bad Bug Book
FDA handbook provides basic facts regarding food-borne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service and the National Institutes of Health.

Food Testing Labs (PDF)
Part of creating a food safety program is developing the supporting documentation. An essential tool to incorporate into your program is the use of microbial testing. Microbial testing can measure the effectiveness of your proactive food safety program. Refer to this 4-page document to find independent food testing laboratories and N.C. food testing labs.

Antibiotic Usage Among Livestock
Nicholas D. Kristof’s article in the New York Times caused some stir, because it addresses antibiotic usage in North Carolina and the impacts that the antibiotic usage may have on superbugs. (NEW YORK TIMES, March 6, 2010)

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