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Topic: Foodborne illness

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In the News (Fri 26 Apr 19)

  What is Foodborne Illness?
A foodborne illness (fbi) is an illness that is caused by the food you eat.
Foodborne illnesses are traditionally thought of as being caused by germs (microorganisms, bacteria, viruses, parasites), but injuries or illnesses due to a physical contaminant or chemical poison are considered to be a foodborne illness as well.
Foodborne illnesses caused by germs are classified as either intoxications or infections.
www.dupagehealth.org /safefood/misc/fbi.asp   (351 words)

 Foodborne Illness
Foodborne illness generally refers to illnesses caused by microorganisms consumed by eating any type of food.
The acute illnesses posed by foodborne organisms, coupled with the ease and swiftness with which they develop, present food safety challenges for the entire food distribution chain, including producers, packers and shippers, processors and manufacturers, retailers and consumers.
At least four factors are necessary for bacterial foodborne illness to occur: 1) a microbial contaminant; 2) a food vehicle; 3) conditions allowing bacteria to survive, reproduce or form a toxin; and 4) a vulnerable food consumer who ingests enough of the agent.
www.hivpositive.com /f-Nutrition/Foodborne/Foodill.html   (1675 words)

 Kittitas County Public Health | Environmental Health Programs | Foodborne Illness
Foodborne illness is caused by consuming contaminated foods or beverages.
Most foodborne illnesses are infections caused by a variety of bacteria, viruses, and parasites.
The vast majority of reported cases of foodborne illness are not part of recognized outbreaks, but occur as individual or "sporadic" cases.
www.co.kittitas.wa.us /health/foodborne.asp   (1841 words)

 Staying Safe from Foodborne Illness
Foodborne illness is commonly dismissed as a mild stomachache and a day of missed work, but pathogens like E. coli O157:H7, salmonella, listeria and vibrio can have costly and painful long-term implications such as hemolytic uremic syndrome, kidney failure, miscarriage, birth defects, Guillain-Barre syndrome, neurological damage, and irritable bowel syndrome.
The populations most susceptible to foodborne disease are children, seniors and people whose immune systems are compromised – and the at-risk group is increasing proportionally as our society ages.
Most foodborne illness is the result of missteps at several places in the food chain.
www.safetables.org /Foodborne_Illness/index.html   (528 words)

 Foodborne Illness Peaks in the Summer - Why?   (Site not responding. Last check: 2007-11-06)
Yes, foodborne illnesses do increase during the summer, and the answer appears to be twofold.
Most foodborne bacteria grow fastest at temperatures from 90 to 110 °F. Bacteria also need moisture to flourish, and summer weather is often hot and humid.
Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness.
fsis.usda.gov /Fact_Sheets/Foodborne_Illness_Peaks_in_Summer/index.asp   (740 words)

 MGC-Bacteria and Food Illness
Foodborne illness results from eating food contaminated with bacteria (or their toxins) or other pathogens such as parasites or viruses.
Your doctor may be able to diagnose foodborne illness from a list of what you've recently eaten and results from the proper laboratory tests.
Foodborne illness results from eating food that is contaminated with bacteria, viruses, or parasites.
www.midwestgastro.com /patient_education/Bacteria_and_Food_Illness.html   (1551 words)

 Frequently Asked Questions about Foodborne Illness   (Site not responding. Last check: 2007-11-06)
Most foodborne diseases are caused by a variety of microbes such as bacteria and fungi.
The incubation period of a foodborne illness can range from less than an hour (rare) to days or weeks, and depends on the organism causing the illness and the amount ingested.
Influenza or “the flu’ is primarily an illness of the respiratory system caused by influenza viruses that are spread from person-to-person through coughing or sneezing.
www.foodborneillness.com /food_poisoning_faq.htm   (697 words)

 WHO | Food safety and foodborne illness
Definition of foodborne illness: Foodborne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
Magnitude of foodborne illness: Foodborne diseases are a widespread and growing public health problem, both in developed and developing countries.
Foodborne cases are mainly caused by foods such as raw milk, raw or undercooked poultry and drinking water.
www.who.int /mediacentre/factsheets/fs237/en   (1538 words)

 FoodHandler, Inc | Food Safety | Foodborne Illness Facts
Foodborne illness can be caused by foods eaten a few hours to several days prior to your illness.
This is seldom the cause of foodborne illnesses.
Foodborne illness is usually caused by hands not being properly washed, incorrect time and temperature control, poor food handling practices, and improper preparation methods.
www.foodhandler.com /faq.cfm   (641 words)

 Quality Matters (Foodborne Illness)
Foodborne illness is defined as disease caused by toxic or infectious agents acquired through eating or drinking.
An outbreak of foodborne illness is defined as two or more people becoming ill after ingesting a common source of food or drink.[1,2,3] There is no single syndrome of foodborne illness.
Trace outbreaks of illness due to agents such as Brucella, Listeria and certain strains of E. coli that are associated with food processing and distribution to the associated foods and their supplier.
mqa.dhs.state.tx.us /qmweb/FBI.htm   (1954 words)

 Pregnancy and Foodborne Illness
Women have highly increased susceptibility to foodborne illness during a pregnancy, and fetuses share the risk.
Foodborne illness in pregnant women can cause serious harm or even death to an unborn baby, and complications include premature birth, meningitis, mental retardation, sepsis, stillbirth, and spontaneous miscarriage (abortion).
Symptoms of foodborne illness may be less severe and more difficult to detect in pregnant women because they may be confused with normal symptoms of pregnancy, such as morning sickness, or even a mild flu.
www.safetables.org /Foodborne_Illness/preg_sheet.html   (445 words)

 Foodborne illness - Wikipedia, the free encyclopedia
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.
In addition to disease caused by direct bacterial infection, some foodborne illnesses are caused by exotoxins which are excreted by the cell as the bacterium grows.
Every year there are about 76 million foodborne illnesses in the United States (26,000 cases for 100,000 inhabitants), 2 million in the United Kingdom (3,400 cases for 100,000 inhabitants) and 750,000 in France (1,210 cases for 100,000 inhabitants).
en.wikipedia.org /wiki/Foodborne_illness   (1707 words)

 Foodborne Illness   (Site not responding. Last check: 2007-11-06)
A doctor may be able to diagnose foodborne illness from a list of what has been recently eaten and results from the proper laboratory tests.
Most cases of foodborne illness are mild and can be treated by increasing fluid intake, either orally or intravenously, to replace lost fluids and electrolytes.
Most cases of foodborne illness can be prevented through proper cooking or processing of food, which kills bacteria.
www.aboutkidsgi.org /FoodborneIllness.html   (1308 words)

 Disease Listing, Foodborne Illness, General Information | CDC Bacterial, Mycotic Diseases
Foodborne disease is caused by consuming contaminated foods or beverages.
Calicivirus, or Norwalk-like virus is an extremely common cause of foodborne illness, though it is rarely diagnosed, because the laboratory test is not widely available.
In addition to disease caused by direct infection, some foodborne diseases are caused by the presence of a toxin in the food that was produced by a microbe in the food.
www.cdc.gov /ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm   (7051 words)

 Foodborne Illness : Food Poisoning   (Site not responding. Last check: 2007-11-06)
The CDC estimates that 76 million foodborne illness, or food poisoning, cases occur in the United States every year, which means that one in four Americans contracts a foodborne illness annually after eating foods contaminated with such pathogens as E. coli O157:H7, Salmonella, Hepatitis A, Campylobacter, Shigella, Norovirus, and Listeria.
While most foodborne illness cases go unreported to health departments, nearly 13.8 million food poisoning cases are caused by known agents – 30% by bacteria, 67% by viruses, and 3% parasites (Mead, et al., 1999).
In addition to a general description of each pathogen, we have provided information on the symptoms and risks of each kind of foodborne illness, as well as how they are detected as the cause of infection, and measures you can take to prevent contracting each type of bacterial or viral food poisoning.
www.foodborneillness.com   (416 words)

 Physicians, Nurses and U.S. Government Release New Foodborne Illness Guide
To increase awareness, a new educational guide for health care professionals on how to identify and treat foodborne illnesses, as well as consumer tips for patients, was released today at a news conference in the nation's capital.
Greater understanding of foodborne illnesses by nurses, and other front line health care providers, is also important to early detection.
Currently, foodborne illnesses are underreported in the United States by both patients and health care professionals.
www.fda.gov /bbs/topics/news/2004/NEW01047.html   (447 words)

 Children and microbial foodborne illness Food Review - Find Articles   (Site not responding. Last check: 2007-11-06)
Children deserve added attention in the study of microbial foodborne illness because the risks of some foodborne illnesses, such as salmonellosis, are relatively higher for children than for other demographic groups.
Using FoodNet data on the proportion of all confirmed and reported illnesses attributed to children for the different pathogens, our preliminary estimate is that about one-third of total costs--$ 2.3 billion--are the result of illnesses in children under the age of 10.
Most cases of foodborne illnesses are classified as "acute." These cases are usually self-limiting and of short duration, although they can range from mild to severe.
www.findarticles.com /p/articles/mi_m3765/is_2_24/ai_80517264   (822 words)

 Foodborne Illness
Complaints of Foodborne Illnesses which are reported to the Torrington Area Health District are addressed immediately.
Two or more foodborne illness complaints reported for the same establishment and with the same symptoms is considered a foodborne illness outbreak.
Complaints of foodborne illness must be phoned in to enable the gathering of pertinent information.
www.tahd.org /illness.htm   (485 words)

 Fighting Foodborne Illness in the Childcare Setting
Foodborne related illnesses caused by bacteria, and other microorganisms (microbes) can be prevented through proper personal hygiene and food safety practices.
Foodborne Illness can develop immediately after eating a food contaminated with a toxin or bacteria or it may take several days to weeks before the symptoms develop.
Improper techniques in changing diapers is one of the most critical factors in spreading disease or contributing to a foodborne illness outbreak in child care settings.
nerec.unl.edu /nutrition/studycourses/lgraphicfoodborneillness/main.htm   (2231 words)

 Symptoms of Foodborne Illness
The most common symptom of foodborne illness is acute gastroenteritis (diarrhea and vomiting normally attributed to a stomach flu), lasting anywhere from one to seven days.
Symptoms of foodborne illness will vary greatly depending on the cause of the infection and the amount of contaminated food consumed.
Most cases of foodborne illness are mild, and must simply be allowed to run their course.
www.jimsokolove.com /case_types/general/foodborne-illness/foodborne-illness-symptoms.php   (452 words)

 California Food Poisoning Lawyers - Orange County E. Coli and Hepatitis A Attorneys - Bisnar & Chase
Foodborne illness has become a topic that people across the country are aware of due to the many news reports that have been made available to inform the public of the risk they are at when dining out.
Food poisoning and foodborne illnesses, including Mercury Poisoning, Hepatitis A, E. Coli, Shigella, and Listeria can cause serious medical problems and in serious cases death.
If you have been to a restaurant which you feel is unsanitary, or you have suffered from a foodborne illness you should report the incident to the health department.
www.california-foodborne-illness.com   (564 words)

 Reporting Suspected Foodborne Illness - Minnesota Dept. of Health
Your call to the hotline helps us identify foodborne illness outbreaks in Minnesota and prevent the spread of illness to others.
Foodborne illness often occurs 1 to 4 days after eating contaminated foods.
The Foodborne Illness Hotline is staffed from 8:00 am to 4:30 pm Monday through Friday (not including Holidays).
www.health.state.mn.us /divs/idepc/dtopics/foodborne/reporting.html   (406 words)

 Foodborne Illness   (Site not responding. Last check: 2007-11-06)
Specific foods that have been implicated in foodborne illnesses are unpasteurized fruit and vegetable juices and ciders; raw or undercooked eggs or foods containing undercooked eggs; chicken, tuna, potato and macaroni salads; cream-filled pastries; and fresh produce.
Common symptoms of foodborne illness include diarrhea, abdominal cramping, fever, headache, vomiting, severe exhaustion, and sometimes blood or pus in the stools.
For mild cases of foodborne illness, the individual should drink plenty of liquids to replace fluids lost through vomiting and diarrhea.
www.hoptechno.com /bookfoodillness.htm   (2593 words)

 E&A: Foodborne Illness
A foodborne illness occurs when a person eats a food that contains a bacteria, virus, or parasite.
Many times foodborne illness goes unrecognized, or is thought to simply be a "stomach flu." Symptoms may occur within a few hours to days after eating contaminated food.
The length of time a person is sick from a foodborne illness varies.
www.ochealthinfo.com /epi/foodborne-illness.htm   (527 words)

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