Foodborne, Waterborne, and Environmental Diseases (DFWED)

Focus: To prevent diseases caused by contaminated food or water or by animal contact, and detect and contain fungal infections.

Some key activities:

• Conduct surveillance of foodborne illnesses to track trends, identify risk factors, define the burden, find new drug resistance, and attribute illnesses to specific foods.
• Quickly detect, investigate, and control foodborne outbreaks, including those spanning multiple states like the outbreak of Salmonella in chicken from a single producer that involved 29 states.
• Identify new ways to reduce diarrheal diseases (such as cholera and typhoid) related to global water, sanitation, and hygiene.
• Use new communication and outreach to keep domestic drinking water, swimming pools, lakes, and other water sources safe.
• Detect, prevent, and control domestic and global fungal threats (such as candidiasis, cryptococcosis, and mucormycosis).

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