Foodborne illness

By Carolina.Guerra27

  • Safer and Healthier Foods

    Safer and Healthier Foods
    During the early 20th century, contaminated food, milk, and water caused many foodborne infections, including typhoid fever, tuberculosis, botulism, and scarlet fever.

  • Pure Food and Drug Act

    Pure Food and Drug Act
    In 1906, Upton Sinclair described in his novel The Jungle the unwholesome working environment in the Chicago meat-packing industry and the unsanitary conditions under which food was produced. Public awareness dramatically increased and led to the passage of the Pure Food and Drug Act.

  • Symptoms of Foodborne Illness

    Symptoms of Foodborne Illness
    Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue.
    What some people call the “stomach flu” may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.
    The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

  • 6 Common Foodborne Illnesses

    6 Common Foodborne Illnesses
    Norovirus.
    Salmonella.
    Clostridium perfringens.
    Campylobacter.
    E. coli.
    Listeria.

  • Foods Associated with Foodborne Illness

    Foods Associated with Foodborne Illness
    Raw foods of animal origin, that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish are the most likely to be contaminated.Any food item that is touched by a person who is ill with vomiting or diarrhea, or who has recently had such an illness, can become contaminated. When these food items are not subsequently cooked they can pass the illness to other people.

  • Highlights from the 2015 Surveillance Report

    Highlights from the 2015 Surveillance Report
    In 2015, 902 foodborne disease outbreaks were reported, resulting in 15,202 illnesses, 950 hospitalizations, 15 deaths, and 20 food recalls.Single food categories associated with the most outbreak illnesses:Seeded vegetables, such as cucumbers or tomatoes (1,121 illnesses)Pork (924 illnesses).Vegetable row crops, such as leafy vegetables (383 illnesses).Single food categories associated with the most outbreaks:Fish (34 outbreaks),Chicken (22 outbreaks),Pork (19 outbreaks).