Foodborne disease

Definition

Foodborne disease is an illness resulting from the consumption of contaminated food, typically caused by bacteria, viruses, or parasites. Symptoms often include gastrointestinal distress such as nausea, vomiting, and diarrhea.

5 Must Know Facts For Your Next Test

1. Common bacterial causes of foodborne diseases include Salmonella, Escherichia coli (E. coli), and Campylobacter.
2. Symptoms of foodborne diseases can appear within hours to days after consuming contaminated food.
3. Proper cooking and food handling practices are essential in preventing foodborne diseases.
4. Diagnosis often involves stool samples to identify the causative microorganism.
5. Treatment may involve rehydration, antibiotics for bacterial infections, and supportive care.

Review Questions

• What are the common bacterial pathogens responsible for foodborne diseases?
• How soon after consuming contaminated food can symptoms of a foodborne disease appear?
• What are some key practices to prevent foodborne diseases?

Related terms

Salmonella: A type of bacteria commonly associated with food poisoning that causes symptoms like diarrhea, fever, and abdominal cramps.

E. coli: A group of bacteria that can cause severe stomach cramps, diarrhea (often bloody), and vomiting.

Campylobacter: A bacterium that is one of the most common causes of bacterial gastroenteritis worldwide.