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Foodborne

Foodborne Diseases


Mission:
The foodborne disease epidemiology team conducts surveillance, participates in applied public health research, and disseminates data in order to better understand foodborne diseases, and thus reduce their effect on Georgians.


Overview:
Foodborne diseases are infections that are commonly transmitted through consuming contaminated food, but can also be spread through contact with water, animals, and other environmental sources. The Foodborne Disease Team conducts surveillance for the following pathogens:


Parasitic


Cyclospora


Cryptosporidium


Giardia


Bacterial


Salmonella (including Typhoid fever)


Shigella


Campylobacter


Shiga-toxin producing E. coli (includes E. coli O157)


Vibrio (including cholera)


Yersinia


Listeria


Collaborations:
In addition to the Georgia notifiable diseases surveillance system, all of the listed pathogens except Giardia are included in the CDC Emerging Infections Program's Foodborne Diseases Active Surveillance Network (FoodNet). For additional information about FoodNet and the Emerging Infections Program, please see the following links:
http://www.cdc.gov/foodnet/ and http://health.state.ga.us/eip/.


The foodborne disease team also collaborates closely with the outbreak team, the state public health laboratory , and the environmental health branch to facilitate outbreak prevention, detection and response. Finally, the foodborne disease team works closely with agencies such as the Georgia Department of Agriculture, the Food and Drug Administration, and the United States Department of Agriculture through the Georgia Food Safety and Defense Task Force to promote food safety in Georgia.