Food Safety - Foodborne Illness

In addition to tools/resources developed specifically by the PEN^® team or its partner associations (see PEN Handout Collections which includes translations and adaptations where available), links to tools/resources on external websites have been selected for this Knowledge Pathway based on their consistency with the evidence, authoritative source and currency. These external tools/resources are provided as sources of additional information believed to be reliable and accurate at the time of publication and should not be considered an endorsement of any information, service, product or company. Country-specific resources may not be totally consistent with the evidence presented in PEN, but are included to reflect current country guidelines and practice.

• Causes of Foodborne Illness

  Last Reviewed: 2021-11-29 – Handout  

  A listing from the Government of Canada of common foodborne pathogens: campylobacter, clostridium perfringens, cyclospora, E.coli, listeria monocytogenes, norovirus, paralytic shellfish poisoning, salmonella, shigella and botulism and outlines government's role in setting policies and standards for food safety and nutritional quality. In English and French.

   Target Audience: Consumer

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• E.coli O157: control of cross-contamination

  Last Updated: 2020-12-31 – FAQ(Frequently asked question)  

  A Food Standards Agency (UK) guide for those involved in food preparation and handling to prevent cross contamination of E.Coli 0517.

   Target Audience: Consumer

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