Media watch
safety education and training materials, relevant
success stories and strategies, HACCP training
materials, and links to related HACCP
resources and sites.
FightBAC: Keep food safe from
bacteria
http://www.fightbac.org/main.cfm
FightBac (figure, this page) is a project of
the US non-profit consumer, govern-
ment, and industry group Partnership for
Food Safety Education. The site offers food
safety campaign and educational materials,
including featured “success stories”.
National Seafood HACCP Alliance for
Training and Education
http://seafood.ucdavis.edu/haccp/compendium/
compend.htm
Here is an excellent, regularly updated compendium on
biological hazards and controls related to seafood processing
and preparation.
UK: Health Protection Agency: Enter-Net
http://www.hpa.org.uk/hpa/inter/enter-net_menu.htm
This section of the UK’s Health Protection Agency site
provides full details on Enter-Net, the international
surveillance network for human gastrointestinal infections.
Network participants include the microbiologist in
charge of the national reference laboratory for salmonella
and Escherichia coli infections, and the epidemiologist
responsible for the national surveillance of these diseases in
EU countries and in Australia, Canada, Japan, South Africa,
Switzerland, and Norway.
US CDC: Foodborne Illness Outbreak Response
and Surveillance
http://www.cdc.gov/ncidod/dbmd/outbreak
The US CDC site offers a complete, downloadable
outbreak investigation toolkit, including questionnaires,
guide to confirming diagnosis, specimen collection
Errata
Shingadia D, Novelli V. Diagnosis and treatment of
tuberculosis in children. Lancet Infect Dis 2003; 3: 624–32. In
table 2 of this review, the ATS-recommended daily dosage of
pyrazinamide should be 35 mg/kg, and that of ethambutol
should be 15 mg/kg.
THE LANCET Infectious Diseases Vol 4 April 2004 http://infection.thelancet.com
For personal use. Only reproduce with permission from The Lancet.
guidelines, and training materials. Links
to general and specific information on
foodborne diseases and pathogens are also
provided.
US FDA: Foodborne Illness
http://vm.cfsan.fda.gov/~mow/
foodborn.html
This section of the US Food and Drug
Administration site gives rapid access
to materials for clinicians and the
general public on foodborne pathogens
and toxins, food protection and safety
programmes, and regulatory information.
US FoodSafety.gov
http://www.foodsafety.gov
FoodSafety.gov is US government portal site offering food
safety alerts, educational materials, information on food
safety programmes and campaigns, and links to foodborne
illness fact sheets and resources for clinicians, educators, and
the general public.
US NIAID: Foodborne Diseases
http://www.niaid.nih.gov/factsheets/foodbornedis.htm
This site provides concise fact sheets on botulism,
campylobacteriosis, E coli infection, salmonella, shigellosis,
and foodborne disease prevention, as well as an overview of
NIAID-funded research in this area.
WHO: Food Safety
http://www.who.int/foodsafety/en
WHO presents a wealth of publications, surveillance
reports, and detailed information on microbiological risks
in food, specific foodborne illnesses and pathogens, food
production, handling, and processing (as they relate to
food safety), and downloadable (PDF) consumer education
materials.
Marilynn Larkin
MLEditor@aol.com
Di Giulio DB, Eckburg PB. Human monkeypox: an
emerging zoonosis. Lancet Infect Dis 2004; 4: 15–25. In the
footnote to table 1 of this review, the secondary attack rate
should be 3–4%. The last sentence of the first paragraph of
the Diagnosis section should read “Samples that potentially
contain monkeypox virus should be . . .”. And the first
sentence of the first paragraph of the Closing remarks
section should begin “As smallpox was eradicated . . .”.
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