Food Standards Australia & New Zealand: Agents of Foodborne Illness is a technical publication for the food industry, food safety consultants and food regulators. It contains information about pathogens that cause foodborne illness including:

· 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.

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