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Staphylococcal food poisoning is a gastrointestinal illness. It can be transmitted by food workers and is also found in unpasteurized milk and cheese products. Some examples of foods that have caused staphylococcal food poisoning are sliced meat, puddings, pastries and sandwiches.

Fruits and vegetables are healthy to eat, but Salmonella, E. coli and Listeria can be on them. There are steps from the store to your table that can keep you healthy.

Use these tools and tips to increase awareness of food safety and help prevent food poisoning.

Culture independent tests for foodborne illness are disrupting the ability of public health scientists to detect outbreaks and track antibiotic resistance.

Food poisoning or foodborne illness is a costly, yet preventable public health problem. Learn about food borne diseases, illnesses, and how to prevent with food safety.

Preventing foodborne illness and food safety depends on strong partnerships. CDC, the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s (USDA) Food Safety Inspection Service collaborate at the federal level to promote food safety.

The basics of HIV and AIDS and learn how to take steps to prevent transmission and protect yourself from HIV.

The Environmental Health Services Branch provides the practice-based research, training, technical assistance, and evidence-based guidance needed by state, tribal, local, and territorial environmental health practitioners to prevent environmental exposures and protect health.