Foodborne Illness

Foodborne Illness (pronunciation: /ˈfuːdbɔːrn ˈɪlnɪs/) is a term used to describe diseases contracted from consuming contaminated food or drink.

Etymology

The term "Foodborne Illness" is derived from the words "food" and "borne", which means carried or transmitted by, and "illness" which refers to a disease or period of sickness affecting the body or mind.

Definition

A Foodborne Illness is any illness resulting from the 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 illnesses are caused by consuming food or drink that has been contaminated by bacteria (Salmonella, E. coli, Listeria), viruses (Norovirus, Hepatitis A), parasites (Giardia, Cryptosporidium), or toxins.

Prevention

Prevention of foodborne illness involves proper food handling and preparation techniques, such as maintaining appropriate food temperatures, avoiding cross-contamination, and practicing good personal hygiene.

Related Terms

• Food Safety
• Food Poisoning
• Cross-Contamination
• Pathogen
• Infection

External links

• Medical encyclopedia article on Foodborne Illness
• Wikipedia's article - Foodborne Illness

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