Foodborne illness

From WikiMD.org
Jump to navigation Jump to search

Foodborne illness (pronounced: /ˈfuːdbɔːrn ˈɪlnɪs/), also known as food poisoning, is an illness resulting from the consumption of contaminated, spoiled, or toxic food.

Etymology

The term "foodborne" is derived from the English words "food" and "borne", meaning carried by. The term "illness" comes from the Old English word "ill", meaning not healthy.

Definition

Foodborne illness is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.

Symptoms

Symptoms of foodborne illness can vary, but they typically include nausea, vomiting, diarrhea, and abdominal pain. In severe cases, symptoms may include dehydration, hemolytic uremic syndrome, and even death.

Causes

Foodborne illness can be caused by a variety of pathogens, including but not limited to:

Prevention

Prevention of foodborne illness includes proper food handling, cooking, and storage practices, such as maintaining appropriate food temperatures, avoiding cross-contamination, and practicing good personal hygiene.

See also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski