ABSTRACT
Food poisoning is caused by either naturally occurring toxic components of food, chemical contamination, or microbial agents. The material presented is relevant to contemporary forensic investigations of poisoning cases, but it is only a small sampling of the poisoning possibilities associated with food consumption. Foods may be accidentally contaminated with toxic substances during any phase of production: growing, harvesting, processing, storing, shipping, and preparation for consumption. In addition, there exists a real possibility that terrorists or others could intentionally contaminate food. Depending on the number of victims involved, food illness outbreak investigations can involve several local and state public health agencies, and could include federal agencies such as the Centers for Disease Control and Prevention, the Food and Drug Administration, the United States Department of Agriculture's Food Safety and Inspection Service, and the Environmental Protection Agency. Investigations may also extend to the Federal Bureau of Investigation and the Department of Homeland Security.
