Food Standards Australia & New Zealand (FSANZ) have released the second edition of “Agents of Foodborne illness” (June 2013).

This publication is intended for the food industry, food safety consultants and food regulators. It contains information about pathogens that cause foodborne illness, including bacteria, viruses, parasites and infectious prion particles. The sections contain information about:

  • growth and survival characteristics
  • symptoms of disease
  • virulence factors
  • epidemiological data including a summary of large, well-document outbreaks
  • occurrence in food
  • susceptible populations
  • dose-response relationship

This is an excellent resource to begin understanding what pathogens cause many of the foodborne illnesses. It contains a great deal of recommended readings for each of the areas covered.

download a copy of  Agents of Foodborne illness (2nd Edition, 2013).