"Foodborne illness (also foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, as well as prions (the agents of mad cow disease), and toxins such as aflatoxins..."
Understanding the types, causes, symptoms and prevention strategies of common foodborne illnesses such as salmonella, E.coli, norovirus and listeria.
Microorganisms: This topic covers the various types of microorganisms that can cause foodborne illnesses. This includes bacteria, viruses, and parasites.
Food Contamination: This topic covers the different ways food can become contaminated. This includes biological, chemical, and physical contamination.
Sanitation: This topic covers the importance of maintaining a clean and sanitary food preparation environment. This includes proper cleaning techniques, sanitizing practices, and personal hygiene standards.
Cross-contamination: This topic covers a common cause of foodborne illnesses where pathogens are spread from one surface or food to another. This includes how to prevent cross-contamination during food preparation and handling.
Food storage: This topic covers the proper methods of storing food to prevent contamination and reduce the risk of foodborne illnesses.
Temperature control: This topic covers the importance of maintaining proper temperatures during food preparation, storage, and cooking to prevent the growth of harmful bacteria.
Hazard Analysis and Critical Control Points (HACCP): This topic covers a systematic approach to prevent foodborne illnesses by analyzing potential hazards and implementing controls to reduce or eliminate them.
Food allergies: This topic covers food allergies and how to prevent cross-contamination of allergens during food preparation and handling.
Food safety regulations and standards: This topic covers the regulations and standards that are in place to ensure food safety and prevent foodborne illnesses.
Outbreak investigation and response: This topic covers the processes involved in investigating and responding to foodborne illness outbreaks. This includes identifying the source of contamination, recalling affected products, and implementing preventative measures.
Salmonella: A bacteria that can cause diarrhea, fever, and abdominal cramps. It is typically found in contaminated meat, poultry, eggs, and milk.
E. coli: A bacteria that can cause severe diarrhea and stomach cramps. It is commonly found in undercooked ground beef and contaminated produce.
Norovirus: A highly contagious virus that can cause nausea, vomiting, and diarrhea. It is often spread through contaminated food or water, and can also be spread from person to person.
Listeria: A bacteria that can cause fever, muscle aches, and gastrointestinal symptoms. It is typically found in contaminated deli meats, soft cheeses, and raw or undercooked seafood.
Clostridium perfringens: A bacteria that can cause diarrhea and abdominal pain. It is often found in poorly refrigerated cooked foods, such as meat and poultry dishes.
Campylobacter: A bacteria that can cause fever, diarrhea, and abdominal cramps. It is commonly found in contaminated meat and poultry, as well as unpasteurized dairy products.
Hepatitis A: A virus that can cause fever, jaundice, and gastrointestinal symptoms. It is often spread through contaminated food or water, and can also be spread from person to person.
Vibrio: A bacteria that can cause diarrhea, abdominal pain, and fever. It is typically found in raw or undercooked seafood, especially oysters.
Giardia: A parasite that can cause diarrhea, gas, and bloating. It is often found in contaminated food or water.
Shigella: A bacteria that can cause bloody diarrhea, fever, and abdominal pain. It is typically spread through contaminated food or water, and can also be spread from person to person.
"...pathogenic bacteria, viruses, or parasites, as well as prions, and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes."
"Symptoms vary depending on the cause but often include vomiting, fever, and aches, and may include diarrhea."
"...because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria (if applicable), can pass through the stomach into the intestine and begin to multiply."
"Some types of microbes stay in the intestine."
"Symptoms may not manifest for hours to days, depending on the cause and on the quantity of consumption."
"Longer incubation periods tend to cause those affected to not associate the symptoms with the item consumed, so they may misattribute the symptoms to gastroenteritis, for example."