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| __NOTOC__
| | #redirect:[[Foodborne illness overview]] |
| {{Foodborne illness}}
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| {{CMG}}
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| ==Overview==
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| '''Foodborne illness''' (also '''foodborne disease''') 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 [[pathogen]]ic [[bacterium|bacteria]], [[virus]]es, [[prion]]s or [[parasite]]s.<ref>[http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm US CDC food poisoning guide]</ref> 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. For foodborne illness caused by chemicals, see [[Food contaminants]].
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| Foodborne illness can also be caused by the presence of [[pesticide]]s or [[medicine]]s in food, or by unintentionally consuming naturally toxic substances like [[mushroom poisoning|poisonous mushroom]]s or [[tetrodotoxin|reef fish]]. | |
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| ==References==
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| {{Reflist|2}}
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| [[Category:Food safety]]
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| [[Category:Foodborne illnesses|*]]
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| [[Category:Infectious disease]]
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| [[Category:Nutrition]]
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| [[Category:Emergency medicine]]
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| [[Category:Intensive care medicine]]
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