Foodborne illness

Definition

Foodborne illness is an infection or intoxication caused by consuming contaminated food or beverages. Pathogens such as bacteria, viruses, and parasites are common agents.

5 Must Know Facts For Your Next Test

1. Common bacterial causes include Salmonella, Escherichia coli (E. coli), and Campylobacter.
2. Symptoms often include nausea, vomiting, diarrhea, and abdominal cramps.
3. The incubation period can range from a few hours to several days after consumption of contaminated food.
4. Proper food handling, cooking, and storage are critical in preventing foodborne illnesses.
5. Outbreaks can be traced back to specific foods or improper hygiene practices during food preparation.

Review Questions

• What are the common bacterial pathogens responsible for foodborne illnesses?
• What are typical symptoms of a foodborne illness?
• How can foodborne illnesses be prevented?

Related terms

Salmonella: A genus of bacteria commonly associated with food poisoning from contaminated poultry and eggs.

Escherichia coli (E. coli): A bacterium that can cause severe stomach cramps, diarrhea (often bloody), and vomiting.

Campylobacter: A type of bacteria that is a leading cause of bacterial diarrhea worldwide.