Foodborne disease

Foodborne disease (also referred to 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.

Causes

Foodborne disease can be caused by a variety of pathogens, including bacteria, viruses, and parasites. Common bacterial causes include Salmonella, Campylobacter, and Escherichia coli. Viral causes often include norovirus and hepatitis A. Parasitic causes can include Giardia lamblia and Cryptosporidium.

Symptoms

Symptoms of foodborne disease can vary, but often include nausea, vomiting, diarrhea, and abdominal pain. In severe cases, symptoms can include dehydration, hemolytic uremic syndrome, and even death.

Prevention

Prevention of foodborne disease involves proper food handling and preparation techniques, such as maintaining proper food storage temperatures, avoiding cross-contamination, and ensuring food is cooked to the correct internal temperature.

Treatment

Treatment for foodborne disease typically involves rehydration and symptom management. In some cases, antibiotics may be used, though this is not typically recommended due to the risk of antibiotic resistance.

See also

• Food safety
• Food microbiology
• Foodborne illness outbreak

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