Food related illnesses

Foodborne illness is a common, costly, sometimes life threatening—yet largely preventable—public health problem. Food borne diseases (FBD) are acute illnesses associated with the recent consumption of food. The food involved is usually contaminated with a disease pathogen or toxicant.

The CDC estimates that about 90% of all foodborne illness in United States is caused by the following seven (7) pathogens: Norovirus, Salmonella, Clostridium perfrigens, Campylobacter, Listeria, E. coli 0157:H7 and Toxoplasma.

What are the symptoms? Symptoms range from relatively mild discomfort to very serious, life-threatening illness. While not all gastroenteritis is foodborne, and not all foodborne diseases cause gastroenteritis, food does represent an important vehicle for pathogens of substantial public health significance.

Food borne diseases are classified into:
1. Food borne infections and
2. Food borne intoxications
Food related illnesses