Microbial contaminants including pathogenic bacteria, viruses, parasites, and natural toxins that contaminate food or food animals during production, processing and preparation.

DHHS. CDC. Division of Foodborne, Bacterial and Mycotic Diseases.

Agency that conducts surveillance, epidemic investigations, epidemiological and laboratory research, training, and public education programs to develop, evaluate, and promote prevention and control strategies for infectious bacterial and mycotic diseases.

DHHS. Food and Drug Administration.

Describes the foodborne disease-causing organisms that frequently cause illness in the United States. Charts common name of illness, onset time after ingesting, signs and symptoms, duration and common food sources of the pathogen.

Congressional Research Service.

A report (2009) describes several systems to monitor foodborne diseases, presents data on more serious recalls of FDA-regulated foods, and describes three foodborne outbreaks: Salmonella in peanut products, melamine in pet foods and dairy products, and E. coli in spinach.