Contributing factors : preventable causes of foodborne illness
Advanced Search
Select up to three search categories and corresponding keywords using the fields to the right. Refer to the Help section for more detailed instructions.

Search our Collections & Repository

All these words:

For very narrow results

This exact word or phrase:

When looking for a specific result

Any of these words:

Best used for discovery & interchangable words

None of these words:

Recommended to be used in conjunction with other fields



Publication Date Range:


Document Data


Document Type:






Clear All

Query Builder

Query box

Clear All

For additional assistance using the Custom Query please check out our Help Page


Contributing factors : preventable causes of foodborne illness

Filetype[PDF-6.97 MB]

Select the Download button to view the document
This document is over 5mb in size and cannot be previewed
  • English

  • Details:

    • Description:
      Learn about contributing factors to outbreaks and how you can identify them during outbreak investigations.

      • Each year, more than 800 foodborne illness outbreaks are reported in the United States.

      • More than half of these are linked to restaurants.

      What Are Contributing Factors?

      Contributing factors are behaviors, practices, and environmental conditions that lead to outbreaks. Knowing the contributing factors can help us stop outbreaks and prevent future ones.

      There are 3 types of contributing factors.

      • The first type is contamination (pathogens and other hazards getting into food). A sick food worker handling food with their bare hands is one example of a food preparation practice that contributes to contamination.

      • The second type is proliferation (pathogens in food growing faster). Food held in a refrigerator that is too warm is one example of a food preparation practice that contributes to proliferation.

      • The third type is survival (pathogens surviving a process to kill or reduce them). Food not cooked long enough or to a hot enough temperature are two examples of food preparation practices that contribute to survival.

      Publicaton date from document properties.

    • Document Type:
    • Main Document Checksum:
    • File Type:

    Supporting Files

    • No Additional Files

    More +

    You May Also Like

    Checkout today's featured content at