Foodborne disease

Foodborne disease (pronunciation: /ˈfuːdbɔːrn diːˈziːz/), also known as foodborne illness or food poisoning, is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.

Etymology

The term "foodborne" derives from the words "food" and "borne", meaning carried by. The term "disease" comes from the Old French desaise, meaning lack of ease.

Causes

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

• Bacteria: Such as Salmonella, E. coli, and Listeria
• Viruses: Such as Norovirus and Hepatitis A
• Parasites: Such as Giardia and Cryptosporidium
• Toxins: Such as those produced by Staphylococcus bacteria or found in poisonous mushrooms

Symptoms

Symptoms of foodborne disease can vary, but often include:

• Nausea
• Vomiting
• Diarrhea
• Abdominal pain
• Fever

Prevention

Prevention of foodborne disease involves proper food handling and preparation techniques, such as:

• Washing hands and surfaces often
• Avoiding cross-contamination by keeping raw meat separate from other foods
• Cooking to the right temperature
• Refrigerating foods promptly

See also

• Food safety
• Food microbiology
• Foodborne illness outbreak

External links

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

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