Antimicrobial Resistance Bacterial Pathogens Chemical Contaminants
Food Processing & Technology Food Defense Microbial Ecology of Biofilms
Natural Toxins Predictive Microbiology Food Safety Modernization Act
Preventive Food Safety Systems Sanitation and Quality Standards Parasites, Viruses, and Prions
Emerging Topics Food Safety Data
Antimicrobial Resistance (AMR) resources such as reports, publications and journal article citations that focus on AMR activities, including surveillance, research and development, education, extension and outreach. These activities help determine patterns of antibiotic use in food producing animals; monitor antibiotic drug susceptibilities in food, animals, meat, poultry; and to develop best practices to reduce AMR associated risks.
Learn about bacteria that cause foodborne illness either by infecting the intestinal tissues directly, or by producing bacterial toxins. This section includes food pathogens such as Campylobacter jejuni, Salmonella, E. coli , and Listeria monocytogenes.
Includes non-microbial contaminants such as pesticide residues, heavy metals, and other toxic substances. Learn about potential sources of contamination in the environment, during cooking preparation, and certain agricultural practices.
Provides information on current trends and developments in food processing.
The overall process of protecting the food supply from intentional contamination, includes preventive measures, surveillance, incident reporting and control.
Includes online resources such as reports, agency web sites, and journal article citations.
Includes fact sheets and resource lists for aflatoxins, ciguatoxins, and scombrotoxins. These naturally-occurring toxins are produced by molds and fungi that grow on food.
Provides access to online resources about predictive microbiology such as reports, organizations, and journal article citations.
The Food Safety Modernization Act (FSMA), signed into law in 2011, contains a collection of preventive food safety laws designed to protect the U.S. food supply from production to consumption.
This section contains resources for preventive food safety systems, such as the Hazard Analysis and Critical Control Point (HACCP), which is a process that has been established for juice, meat, poultry and seafood processing to prevent foodborne illness.
Provides resources on guidelines, control methods, best practices, and risk reduction strategies used to enhance the microbiological quality of food and to enhance the overall safety of the food supply.
Information about a spectrum of food safety pathogens including:
- Foodborne and waterborne pathogens (Trichinella and Cyclospora);
- Virus and prion diseases including Avian Influenza (bird flu), and Bovine spongiform; encephalopathy (mad cow disease); and
- Emerging viruses (Norwalk and Hepatitis A.)
Additional information about prevalence, zoonotic disease transmission, control methods, and current research areas are included.
Discover resources on new and developing areas of interest in food safety research.
Find food-safety related data from federal databases including NAL’s open access resource Ag Data Commons. Find resources on pathogen genomic data, predictive models for pathogen responses, germplasm/culture collections, and more. Each record provides a link to the dataset, relevant publications, data dictionaries, and other useful resources.