Foodborne Illness & Contaminants
FDA oversees the safety of domestic and imported foods, in part, through:
Monitoring programs for pathogens, natural toxins, pesticides, and other contaminants
- Assessment of potential exposure and risk
This section provides information on preventing foodborne illness and reducing health risks associated with chemical contaminants, pesticides, natural toxins, and metals.
Protect Yourself from Foodborne Illness
Find information about buying, storing, and serving safe food. Learn more about preventing foodborne illness for those at higher risk including older adults, pregnant women, diabetics, and others.
Causes of Foodborne Illness: Bad Bug Book
Each chapter of the Bad Bug Book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. This handbook contains scientific and technical information as well as content for consumers. Learn what can make you sick and how to prevent it.
Contaminants & Adulteration
Bacteria, viruses, and parasites aren’t the only harmful things that can be found in food. This section contains information on chemical contaminants like melamine. You can also learn about pesticides, natural toxins, and metals like arsenic and mercury.
Food Safety Action Plans
Produce Safety Action Plan[ARCHIVED] Egg Safety Action Plan[ARCHIVED] FDA Action Plan for Acrylamide in Food[ARCHIVED] FDA Action Plan for Furan in Food Food Safety Action Plan: Reducing the Risk of Listeria monocytogenes[ARCHIVED]