Foodborne illness
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:
- Bacteria such as Salmonella, Escherichia coli, and Listeria
- Viruses such as Norovirus and Hepatitis A
- Parasites such as Giardia lamblia and Cryptosporidium
- Toxins and chemicals
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
- Medical encyclopedia article on Foodborne illness
- Wikipedia's article - Foodborne illness
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