The Bad Bug Book site

hey, ever wondered how to get the limits of the pathogens or microbes? get the FDA limits?

go to this site.
http://vm.cfsan.fda.gov/~mow/intro.html

This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
Some technical terms have been linked to the National Library of Medicine's Entrez glossary. Recent articles from Morbidity and Mortality Weekly Reports have been added to selected chapters to update the handbook with information on later outbreaks or incidents of foodborne disease. At the end of selected chapters on pathogenic microorganisms, hypertext links are included to relevant Entrez abstracts and GenBank genetic loci. A more complete description of the handbook may be found in the Preface.

PATHOGENIC BACTERIA
Salmonella spp.
Clostridium botulinum
Staphylococcus aureus
Campylobacter jejuni
Yersinia enterocolitica and Yersinia pseudotuberculosis
Listeria monocytogenes
Vibrio cholerae O1
Vibrio cholerae non-O1
Vibrio parahaemolyticus and other vibrios
Vibrio vulnificus
Clostridium perfringens
Bacillus cereus
Aeromonas hydrophila and other spp.
Plesiomonas shigelloides
Shigella spp.
Miscellaneous enterics
Streptococcus

ENTEROVIRULENT ESCHERICHIA COLI GROUP (EEC Group)
Escherichia coli - enterotoxigenic (ETEC)
Escherichia coli - enteropathogenic (EPEC)
Escherichia coli O157:H7 enterohemorrhagic (EHEC)
Escherichia coli - enteroinvasive (EIEC)

PARASITIC PROTOZOA and WORMS
Giardia lamblia
Entamoeba histolytica
Cryptosporidium parvum
Cyclospora cayetanensis
Anisakis sp. and related worms
Diphyllobothrium spp.
Nanophyetus spp.
Eustrongylides sp.
Acanthamoeba and other free-living amoebae
Ascaris lumbricoides and Trichuris trichiura

VIRUSES
Hepatitis A virus
Hepatitis E virus
Rotavirus
Norwalk virus group
Other viral agents

NATURAL TOXINS
Ciguatera poisoning
Shellfish toxins (PSP, DSP, NSP, ASP)
Scombroid poisoning
Tetrodotoxin (Pufferfish)
Mushroom toxins
Aflatoxins
Pyrrolizidine alkaloids
Phytohaemagglutinin (Red kidney bean poisoning)
Grayanotoxin (Honey intoxication)

OTHER PATHOGENIC AGENTS
Prions

APPENDICES
Infective dose
Epidemiology summary table
Factors affecting microbial growth in foods
Foodborne Disease Outbreaks, United States 1988-1992
Additional Foodborne Disease Outbreak Articles and Databases.

_____________________________________________________________

the maximum limits of seafood and other foods.

http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/contaminants-guidelines-directives_e.html


CONTAMINANT

ASP Toxin (Domoic acid)ASP = Amnesic Shellfish Poisoning
20 μg/g
In shellfish (edible portion)

Deoxynivalenol (Vomitoxin)
2.0 ppm(under review)
In uncleaned soft wheat for use in non-staple foods
1.0 ppm(under review)
In uncleaned soft wheat for use in baby foods

DSP Shellfish Toxins(okadaic acid and/or DTX-1)DSP = Diarrhetic Shellfish Poisoning
1 μg/g
In digestive tissue
20 ug/100 g
In shellfish soft tissue

Ethyl carbamate
30 ppb
In table wines
100 ppb
In fortified wines
150 ppb
In distilled spirits
400 ppb
In fruit brandies and liqueurs
200 ppb
In sake
Glycoalkaloids (GA)
20 mg/100g total GA
In potato tubers (fresh weight)

Histamines
20 mg/100 g
In anchovies, fermented fish sauces and pastes
10 mg/100 g
In other fish and fish products

3-MCPD(3-monochloropropane-1,2-diol)
1 ppm
In Asian-style sauces such as soy, oyster, mushroom sauces, etc.

Mercury
0.5 ppm total mercury
In the edible portion of all retail fish, with six exceptions (see the 1 ppm standard below).
[See also advice on canned white/albacore tuna via the "Mercury webpage"]
1 ppm total mercury
(To go into force after fulfilment of WTO notification requirements)
The edible portion of escolar, orange roughy, marlin, fresh and frozen tuna, shark, and swordfish
[See advice on these six types of fish via the "Mercury webpage"]
PAHs(polycyclic aromatic hydrocarbons)
3 ppb B(a)P Toxic EquivalentsB(a)P = benzo(a)pyrene
In olive-pomace oils (this is a unique type of oil, distinct from other olive oils such as virgin olive oil)

PCBs(polychlorinated biphenyls)
(under review)
FishMeat & Dairy ProductsEggsPoultry
PSP ToxinPSP = Paralytic Shellfish Poisoning
80 ug/100 g meat
In shellfish (edible portion)

Pectenotoxins(a group of shellfish toxins)
1 ug/g
In digestive tissue
20 ug/100 g
In shellfish soft tissue