Stay Informed About Food Safety Topics!

Bacterial pathogens and viruses are key contributors to foodborne illnesses across the country. Specific pathogens that create public health concern include Salmonella, Shiga Toxin Producing Escherichia Coli (STEC), Listeria Monocytogenes, and others. In addition, according to the CDC, there is a rising concern with raw or undercooked seafood causing increases in Vibrio cholera.

The National Agricultural Library’s Food Safety Research Information Office (FSRIO) helps you to stay knowledgeable on research and information on Bacterial Pathogens, Viruses, and Foodborne Illness. FSRIO also provides a Food Safety Research publication application that contains literature published in national and international peer-reviewed journals and often times, ahead of print! Explore more than 200 journals and search by journal title and/or subject to find more specific research on bacterial pathogens, produce safety, natural toxins, and more.