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Foodborne Illness Prevention

According to the Centers for Disease Control (CDC), there are 15 pathogens that account for over 95 percent of the illnesses and deaths from foodborne illnesses acquired in the United States. The Economic Research Service (ERS) recently released a report that estimates the cost of foodborne illness at more than $15.6 billion for 2013 Read the complete report here.

To keep Oregonians healthy while dining out, the Oregon Public Health Division Foodborne Illness Prevention Program has adopted the 2009 FDA Food Code, which is based on the latest science regarding food safety practices. Go to our Food Sanitation Rules webpage for fact sheets and more information.


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Foodborne Illness Outbreak Database 
This database allows you to search by year, state and pathogen to find different foodborne illnesses nationwide.

Common Questions

Call your local County Environmental Health Office with questions about licensure, food handler card classes and concerns/complaints about licensed restaurants in your area. Find your county information.

Recall and Alert Information 

The Oregon Department of Agriculture (ODA) is responsible for coordinating response to recalls throughout Oregon at the retail level.  See links below for recall and alert info for products and outbreaks at the federal and state level. 


See Also
  • U.S. Food and Drug Administration
  • Oregon Public Health Emergency Preparedness
  • Oregon Menu Labeling Act
  • Communicable Disease
  • Recreation