Foodborne Illness
A foodborne illness (food poisoning) is a disease transmitted to people through contaminated food or beverages, caused by biological hazards (bacteria, viruses, parasites), chemical hazards (toxins, cleaning agents), or physical hazards (foreign objects). The CDC estimates 48 million cases occur annually in the United States.
Exam Tip
Foodborne infection = live pathogens in food. Foodborne intoxication = toxins already in food (faster onset). Norovirus = #1 cause. Salmonella = #1 bacterial cause. High-risk populations: elderly, children under 5, pregnant women, immunocompromised. 48 million cases per year in the US.
What Is Foodborne Illness?
Foodborne illness, commonly called food poisoning, occurs when a person eats food contaminated with harmful pathogens, toxins, or other hazardous substances. Foodborne illness outbreaks are a serious public health concern and a primary reason food safety regulations and certifications like ServSafe exist.
Foodborne Illness Statistics (United States)
| Statistic | Number |
|---|---|
| Cases per year | 48 million |
| Hospitalizations per year | 128,000 |
| Deaths per year | 3,000 |
| Most common cause | Norovirus |
| Most common bacterial cause | Salmonella |
Types of Foodborne Illness
| Type | Cause | Onset | Examples |
|---|---|---|---|
| Foodborne infection | Eating food containing live pathogens that grow inside the body | Hours to days | Salmonella, Listeria, Hepatitis A |
| Foodborne intoxication | Eating food containing toxins produced by bacteria | 1-6 hours (rapid) | Staphylococcus aureus, Bacillus cereus, Clostridium botulinum |
| Toxin-mediated infection | Eating food with pathogens that produce toxins in the intestine | 12-72 hours | Clostridium perfringens, E. coli |
Common Symptoms
| Symptom | Typical Onset |
|---|---|
| Nausea and vomiting | 1-6 hours (intoxication) or 12-72 hours (infection) |
| Diarrhea | 6-72 hours |
| Abdominal cramps | 6-72 hours |
| Fever | 12-72 hours |
| Headache and body aches | Variable |
High-Risk Populations
| Population | Why They Are At Risk |
|---|---|
| Elderly (65+) | Weakened immune system, reduced stomach acid |
| Young children (under 5) | Immune system not fully developed |
| Pregnant women | Altered immune system, risk to fetus |
| Immunocompromised | Cancer treatment, HIV/AIDS, organ transplant |
Prevention Strategies
| Strategy | How It Prevents Illness |
|---|---|
| Proper cooking temperatures | Kills harmful bacteria and parasites |
| Temperature control | Keeps food out of the Danger Zone (41°F-135°F) |
| Hand washing | Prevents pathogen transfer from hands to food |
| Preventing cross-contamination | Keeps pathogens from raw food off ready-to-eat food |
| Using approved suppliers | Ensures food comes from safe, inspected sources |
Exam Alert
Foodborne illness prevention is the core purpose of ServSafe certification. Know the Big Six pathogens, the difference between infection (live pathogens), intoxication (toxins), and toxin-mediated infection. High-risk populations (elderly, young children, pregnant, immunocompromised) require extra precautions. The five CDC risk factors are the main causes of foodborne illness outbreaks.
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Related Terms
Big Six Pathogens
The Big Six pathogens are six highly infectious microorganisms identified by the FDA Food Code that require food workers to be excluded from or restricted in food service operations when diagnosed: Norovirus, Hepatitis A, Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli (STEC), and non-typhoidal Salmonella.
Temperature Danger Zone
The Temperature Danger Zone is the temperature range between 41°F and 135°F (5°C to 57°C) in which foodborne bacteria grow most rapidly, potentially doubling in number every 20 minutes. TCS foods must be kept out of this range to prevent foodborne illness.
Biological Hazard
A biological hazard in food safety refers to harmful microorganisms or their toxins that can contaminate food and cause foodborne illness. Biological hazards include bacteria, viruses, parasites, and fungi, and they are the most common cause of foodborne illness outbreaks.
Cross-Contamination
Cross-contamination is the transfer of harmful microorganisms (bacteria, viruses, parasites) from one food, surface, or person to another, typically from raw food to ready-to-eat food. It is one of the leading causes of foodborne illness and a major focus of the ServSafe Manager exam.
TCS Foods (Time/Temperature Control for Safety)
TCS foods are foods that require time and temperature control for safety to limit the growth of pathogenic microorganisms or toxin formation. These foods are high in moisture, protein, and have a neutral to slightly acidic pH, making them ideal environments for bacterial growth.
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