Foodborne illness, also known as food poisoning, is caused by consuming contaminated food or beverages. Many different disease-causing microbes or pathogens can contaminate food, including bacteria, viruses, and parasites. Some foodborne illnesses are infections caused by these pathogens, while others are poisonings caused by harmful toxins or chemicals that have contaminated food. The symptoms of foodborne illness can vary depending on the pathogen, but common symptoms include diarrhea, vomiting, abdominal cramps, nausea, fever, joint/back aches, and fatigue. The incubation period, which is the time between exposure to the pathogen and onset of symptoms, can range from several hours to one week.
Some of the most commonly recognized foodborne infections include Campylobacteriosis, Cryptosporidiosis, Cyclosporiasis, and Escherichia coli O157:H7 Infection. Other germs that cause foodborne illness include Salmonella, Listeria monocytogenes, Norovirus, Clostridium botulinum, and Yersinia. While the very young, the elderly, and persons with weakened immune systems are at greatest risk of serious consequences from most foodborne illnesses, some of the organisms pose grave threats to all persons.
Foodborne illnesses can be prevented by following four simple food safety steps: clean, separate, cook, and chill. It is important to wash hands and surfaces often, separate raw meat from other foods, cook food to the right temperature, and refrigerate food promptly. Anyone can get sick from eating contaminated food, but some people are at a greater risk of becoming seriously ill or even dying from a foodborne illness. If someone is experiencing diarrhea, vomiting, or has a fever, they should not work, and they should be symptom-free for at least 24 hours before returning to work.