Medical Dictionary: Foodborne illness
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Foodborne illness: Another name for Food poisoning.
Foodborne illness (condition): Poisoning from a substance or microbe in food.
Foodborne illness (condition): Food-borne illnesses are very common and are most commonly due to bacteria or other microbes in food. Food poisoning differs from a food intolerance or food allergy which occurs when a person cannot tolerate a food, but it is not poisonous to others. Typically, food poisoning causes gastrointestinal symptoms such as nausea, vomiting, and diarrhea, but there are exceptions such as botulism which often has nerve symptoms rather than digestive symptoms. Several types of food poisoning also resemble cold or flu in their early stages.
Foodborne illness results from eating food
contaminated with bacteria (or their toxins) or other pathogens such as
parasites or viruses. The illnesses range from upset stomach to more
serious symptoms, including diarrhea, fever, vomiting, abdominal cramps,
Although most foodborne infections are undiagnosed and
unreported, the Centers for Disease Control and Prevention estimates that
every year about 76 million people in the United States become ill from
pathogens in food. Of these, up to 5,000 die.
More information on medical condition: Food poisoning:
- Introduction: Food poisoning
- Basic Summary for Food poisoning
- Types of Food poisoning
- Risk Factors for Food poisoning
- Symptoms of Food poisoning
- Complications of Food poisoning
- Misdiagnosis of Food poisoning
- Prevention of Food poisoning
1. excerpt from Bacteria and Foodborne Illness: NIDDK
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