Biological causes of foodborne illness
Biological hazards, usually microbiological, are the predominant causes of foodborne illness. Projects described in this section encompass the following:
- reservoir and source attribution
- analytical and molecular typing methods
- baseline food and environmental surveys
- growth and inactivation kinetics
- predictive microbiological models
- development and evaluation of control measures
- assessment of risk for biological hazards.
MPI and other stakeholders are developing a national action plan to address antimicrobial resistance. Find out about the action plan and read background research and discussion papers:
Biological hazard research
Browse project reports relating to Campylobacter, Salmonella, Listeria, E. coli (STEC), foodborne viruses, and other bacterial micro-organisms.