Foodborne illness

Foodborne illness, also known as food poisoning, is a disease that results from consuming food or beverages contaminated with pathogenic bacteria, viruses, parasites, or toxins.

Food Safety 1

Causes

• Foodborne illnesses are caused by a multitude of pathogens. Some of the most common include:
• Bacteria: Examples include Salmonella, Escherichia coli (E. coli), Listeria, and Campylobacter.
• Viruses: Notably Norovirus and Hepatitis A.
• Parasites: Such as Giardia lamblia and Cryptosporidium.
• Toxins and chemicals: These include naturally occurring substances like certain mushroom toxins, and man-made contaminants like pesticides and heavy metals.

Symptoms

Symptoms of foodborne illness vary depending on the specific pathogen involved but typically include one or more of the following: nausea, vomiting, diarrhea, abdominal pain, fever, and malaise.

Prevention

• Key measures for preventing foodborne illnesses involve proper food handling and preparation practices:
• Cleanliness: Washing hands and surfaces regularly.
• Proper cooking: Ensuring foods reach an internal temperature that kills potential pathogens.
• Avoiding cross-contamination: Separating raw and cooked foods.
• Safe storage: Refrigerating foods promptly.

Treatment

Treatment of foodborne illness often involves symptom management, with hydration and rest being paramount. In severe cases, or those caused by certain pathogens, antimicrobial medications may be required.

Epidemiology

Foodborne illnesses are a significant public health issue worldwide, with millions of cases occurring annually.

References

<references>

• "Foodborne Illnesses and Germs". Centers for Disease Control and Prevention (CDC). Retrieved 2023-05-25.
• "Foodborne Illness". MedlinePlus. Retrieved 2023-05-25.
• "Foodborne Illnesses". World Health Organization (WHO). Retrieved 2023-05-25.

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