A foodborne disease is any illness caused by eating food. A food borne disease outbreak is when two or more people have the same illness.
Some food-handling errors introduce pathogens into uncontaminated food. This including: use contaminated food, cross contamination, poor personal hygiene, inadequate cleaning of requirement, inadequate cooking, insufficient process such as fermentation, acidification or salting.
The most common error cause by mass outbreaks reported to CDC was improper holding temperature.
In countries with poor sanitary conditions, diarrheal illness is a leading cause of mortality and malnutrition in young children.
While most infections are acquired from contaminated drinking water, food is an important route of transmission.
Common bacterial causes of foodborne illness are Salmonella, Listeria monocytogenes, Shigella, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Escherichia coli.
Nontyphoidal Salmonella and Campylobacter were estimated to be leading causes of foodborne illness in Australia, England, and Wales and the United States.
In recent years, norovirus have been the most common cause of foodborne illness.
Bacterial pathogens can be easily transmitted and can multiply rapidly in food, making them difficult to control.
While, the chemical causes of foodborne illnesses are primarily natural toxins that occur in fish or other foods but also include heavy metals, such as copper and cadmium.
Common causes to food borne illness
