Food Safety Center
General OverviewThe American food supply is probably the safest in the world. But, if food isn't handled correctly and becomes contaminated, it can still can make you sick. More
Foodborne IllnessesPreventing foodborne illnesses from the farm to the fridgeThere are many types of bacteria, parasites, or viruses that cause illness. In addition, poisonous chemicals or agents can also get into foods causing illness. So can we trust any food?
Preventing Foodborne IllnessAll about shellfishRead here to find out about shellfish poisoning and what the proper guidelines are for cooking these tasty creatures.Eating well—and safely—during your golden yearsThe elderly are often cautioned about certain foods, but does this apply to everyone over age 65? Find out how to eat safely into your golden years.Safe microwave cookingMicrowave ovens don’t cook food like other appliances. But, there are some things the cook can do to prepare food safely and deliciously in a microwave.Keep your holiday foods safeEggnog…cookies…cured ham…assorted cheeses. Enjoying these holiday favorites means knowing how to make them safe for consumption.
Preventing Foodborne Illness (Continued)Summertime...and the grilling is easyRead here to find out how to practice food safety while enjoying your grill during the summer months.Food expiration dates: what do they really mean?Almost any food can become contaminated if handled improperly, but foods that are purchased or used after their expiration dates may be more likely to contain spoilage bacteria or other pathogens. Read here to find out more.
Special TopicsThe growing problem of food poisoning: is irradiation the answer?Scientists and the FDA both agree that irradiation has the potential to significantly reduce the number of deaths caused by foodborne illness. What should you know about irradiation?BPA raising concernsMany plastics used for food storage could contain BPA. Scientists are questioning the effects of BPA on the body. Read more about some precautions you can take to avoid excess BPA exposure.
- Amoebic dysentery
- E. coli Infection
- Food poisoning
- Typhoid fever
Center for Food Safety and Applied Nutrition
Food and Drug Administration
Food Safety and Inspection Service
US Department of Agriculture