Foodborne Illness
Chapter 1
THE PROBLEM
Background of the Study
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. Every person is at risk of foodborne illness. (Food Safety and Foodborne Illness, WHO, March 2007)
Foodborne Illness is the sickness people after eating the contaminated food that with pathogenic microorganisms, chemical or physical agents. The victims normally experience one or more symptoms such as nausea, vomiting, diarrhea, dehydration, abdominal pain, headache, and fever. It experience different type and severity of symptoms by the type of pathogen in food, amount of contaminated food ate, and the individual’s health status.
Foodborne illness may be classified as infection, intoxication, or toxin-mediated infection. Foodborne infections are caused by eating biological hazards along with food. Some common symptoms of infection are nausea, diarrhea, abdominal pain, and fever. Intoxications are caused by consuming food that contains a toxic chemical. Some toxins are produced by microbes. Food intoxications may also caused by consume poisonous plants, fish or food contain chemicals such as pesticides or cleaning agents. Toxin-mediated infection is caused by eating foods are contaminated by harmful microorganisms that produce toxins inside the human body. The different between toxin-mediated infection and intoxication is toxin of toxin-mediated is produced inside the human body. (McSwane, 2002b)
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the consumption of contaminated food, bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. Foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of
THE PROBLEM
Background of the Study
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. Every person is at risk of foodborne illness. (Food Safety and Foodborne Illness, WHO, March 2007)
Foodborne Illness is the sickness people after eating the contaminated food that with pathogenic microorganisms, chemical or physical agents. The victims normally experience one or more symptoms such as nausea, vomiting, diarrhea, dehydration, abdominal pain, headache, and fever. It experience different type and severity of symptoms by the type of pathogen in food, amount of contaminated food ate, and the individual’s health status.
Foodborne illness may be classified as infection, intoxication, or toxin-mediated infection. Foodborne infections are caused by eating biological hazards along with food. Some common symptoms of infection are nausea, diarrhea, abdominal pain, and fever. Intoxications are caused by consuming food that contains a toxic chemical. Some toxins are produced by microbes. Food intoxications may also caused by consume poisonous plants, fish or food contain chemicals such as pesticides or cleaning agents. Toxin-mediated infection is caused by eating foods are contaminated by harmful microorganisms that produce toxins inside the human body. The different between toxin-mediated infection and intoxication is toxin of toxin-mediated is produced inside the human body. (McSwane, 2002b)
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the consumption of contaminated food, bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. Foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of