Foodborne illness
(Redirected from 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.
Causes[edit | edit source]
- 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[edit | edit source]
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[edit | edit source]
- 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[edit | edit source]
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[edit | edit source]
Foodborne illnesses are a significant public health issue worldwide, with millions of cases occurring annually.
References[edit | edit source]
<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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Contributors: Prab R. Tumpati, MD