Foodborne Illness

Definition

Foodborne illnesses, often called food poisoning, are infections or irritations of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, viruses, parasites, or chemicals.

Scientific / Technical Definition

Foodborne illnesses refer to a spectrum of diseases caused by the ingestion of contaminated food containing pathogens such as bacteria, viruses, and parasites, or chemical substances that interfere with gastroenteric health. Common culprits include Salmonella, E. coli, and Listeria species, which can lead to symptoms ranging from mild gastrointestinal discomfort to severe, life-threatening conditions.

Benefits

• Awareness of foodborne illnesses helps in preventive measures to ensure food safety.
• Understanding symptoms can lead to quicker diagnosis and treatment, potentially reducing the severity of the illness.

Examples

• Salmonella infections from undercooked poultry or eggs.
• E. coli contamination from raw vegetables or uncooked beef.
• Norovirus outbreaks from contaminated seafood or produce.

Additional Information

• Known issues: Foodborne illnesses can lead to dehydration, severe abdominal pain, and in extreme cases, long-term health complications like kidney failure or chronic arthritis.

Related Terms

• Food Safety

References

• Center for Disease Control and Prevention - Foodborne Germs and Illnesses
• World Health Organization - Foodborne Diseases