Foodborne illness

From WikiMD's Wellnesspedia

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.

Food Safety 1

Causes[edit | edit source]

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, Dr.T