Foodborne illness overview: Difference between revisions
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==Overview== | ==Overview== | ||
Foodborne illness is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. True food poisoning occurs when a person ingests a contaminating [[chemical]] or a natural [[toxin]], while most cases of foodborne illness are actually food infection caused by a variety of foodborne pathogenic [[bacteria]], [[viruses]], [[prion]]s or [[parasites]]. Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. | Foodborne illness is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. True food poisoning occurs when a person ingests a contaminating [[chemical]] or a natural [[toxin]], while most cases of foodborne illness are actually food infection caused by a variety of foodborne pathogenic [[bacteria]], [[viruses]], [[prion]]s or [[parasites]]. Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. Foodborne illness can also be caused by the presence of [[pesticide]]s or medicines in food, or by unintentionally consuming naturally toxic substances like poisonous mushrooms or reef fish. | ||
Foodborne illness can also be caused by the presence of [[pesticide]]s or medicines in food, or by unintentionally consuming naturally toxic substances like poisonous mushrooms or reef fish. | |||
==References== | ==References== | ||
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[[Category:Foodborne illnesses|*]] | [[Category:Foodborne illnesses|*]] | ||
[[Category:Nutrition]] | [[Category:Nutrition]] | ||
[[Category:Emergency medicine]] | [[Category:Emergency medicine]] | ||
Latest revision as of 17:45, 18 September 2017
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Foodborne illness Microchapters |
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Diagnosis |
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Treatment |
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Case Studies |
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Foodborne illness overview On the Web |
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American Roentgen Ray Society Images of Foodborne illness overview |
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Risk calculators and risk factors for Foodborne illness overview |
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
Foodborne illness is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. True food poisoning occurs when a person ingests a contaminating chemical or a natural toxin, while most cases of foodborne illness are actually food infection caused by a variety of foodborne pathogenic bacteria, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. Foodborne illness can also be caused by the presence of pesticides or medicines in food, or by unintentionally consuming naturally toxic substances like poisonous mushrooms or reef fish.
References