Foodborne illness or food poisoning Is a sepsis caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation or storage of food. Foodborne illness can also be caused by adding pesticides or medicines to food, or by accidentally consuming naturally poisonous substances like poisonous mushrooms or reef fish. Contact between food and pests, especially flies, rodents and cockroaches, is a further cause of contamination of food.

IFR has developed Bayesian Belief Networks to model complex food safety situations along with web-based tools to deliver the models via the Internet. At IFR we are developing new information handling techniques and sophisticated communication tools to help people to appreciate and understand the complex situations that are involved with food safety on the farm, at the factory, in the supermarket and at home in the kitchen.

The Pesticides Safety Directorate (PSD) is an Executive Agency of the Department for Environment, Food and Rural Affairs (Defra). We ensure that pesticides in the UK are safe for users, consumers and the environment.

Catalogue of Nutrition Resources on the Internet, particularly suited to Health Professionals.You can also enrol for the free Arbor Clinical Nutrition Updates, a regular, independent, concise report on the latest important research findings in nutrition.

FoodlineWeb is a critical resource for any company needing to keep up-to-date with published information in the ever-changing global food and drinks industry. Foodline is an unrivalled collection of databases, produced by Leatherhead Food International, which brings together technical, market and legal information in one source.

Your gateway to Canadian agriculture and food related information including policies and activities of the department, access to databases, publications, research initiatives, financial, economic and market information, environmental and rural programs and links to related sites. Votre point d'accès sur l'agriculture au Canada.

OurFood is a database containing informations concerning food, related physiology, technology, analytical methods, bacteriology and topics of general interest. Author: Karl Heinz Wilm diplome biochemist, graduated in the Faculty of Pharmacy of the University of Belem do Para, Brazil.

Resource for Professionals in the Dairy Industry - information on dairy science, processing equipment, bacterial detection systems, homogenizers, pasteurizers, refrigeration systems and more.

This is an educational site focused on milk, dairy products, and dairy technology. It was developed (originally in 1995) for use with an undergraduate course in dairy processing at the University of Guelph. It is now available as a resource for university and secondary school students, industry personnel, and interested consumers around the world. This site was developed and is continually maintained by: Professor Douglas Goff, University of Guelph Canada.

Tchoukou is a traditional cheese of the Sahelian regions of the Niger made exclusively by women A development project was formulated to improve the technology used to make dairy products, including tchoukou, in traditional settings, and the design of portable production kits for the women cheese-makers was one of the results. A marketing network for the "new" tchoukou was also established after the raining of a national project team, women extension agents and finally the cheese-makers themselves. The network is made up of women's groups with reception facilities and a storage area to stock and grade the cheeses. The improved technology reduces wastage and produces cheeses that are more hygienic, more presentable and fetch a higher price.