Food-borne diseases
Definition
Food-borne diseases are illnesses caused by consuming food that is contaminated with harmful bacteria, viruses, parasites, or toxins. These contaminants can enter the food during production, processing, storage, or preparation stages and can cause symptoms like nausea, vomiting, abdominal pain, and diarrhea.
Related terms
Salmonellosis: An infection caused by Salmonella bacteria commonly found in undercooked poultry or eggs.
E.coli Infection: A bacterial infection often associated with consuming undercooked ground beef or unpasteurized dairy products.
Botulism: A rare but serious illness caused by toxins produced by Clostridium botulinum bacteria commonly found in improperly canned or preserved foods.
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