Materiały źródłowe

• #1 Estimates: Burden of Foodborne Illness in the United States | Food Safety | CDC

  https://www.cdc.gov/food-safety/php/data-research/foodborne-illness-burden/index.html

  CDC estimated the average number of U.S. foodborne illnesses, hospitalizations, and deaths in 2019 caused by seven major pathogens. […] The major pathogens, excluding Toxoplasma gondii, caused an estimated 9.9 million domestically acquired foodborne illnesses. […] An estimated 53,300 hospitalizations resulted from domestically acquired foodborne illnesses caused by the seven pathogens. […] An estimated 931 deaths resulted from domestically acquired foodborne illnesses caused by the seven pathogens. […] Norovirus was the leading cause of domestically acquired foodborne illnesses (5.5 million) and hospitalizations from these illnesses (22,400). […] Salmonella was the leading cause of domestically acquired foodborne illnesses resulting in death (238). […] Non-O157 serogroups caused 76% of STEC illnesses compared with 24% caused by O157 serotypes. […] Invasive Listeria caused 1,050 non-pregnancy-associated illnesses and 198 pregnancy-associated illnesses.

• #2 Food Poisoning | FoodSafety.gov

  https://www.foodsafety.gov/food-poisoning

  Food poisoning any illness or disease that results from eating contaminated food affects millions of Americans each year. […] The Federal government estimates that there are about 48 million cases of foodborne illness annually the equivalent of sickening 1 in 6 Americans each year. […] Bacteria and viruses are the most common cause of food poisoning. […] Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. […] Some cases of food poisoning can be linked to either natural toxins or added chemical toxins.

• #3 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage. […] Many germs or harmful things, called contaminants, can cause foodborne illnesses. Food or drink that carries a contaminant is called „contaminated.” Food can be contaminated with any of the following: Bacteria. Viruses. Parasites that can live in the intestines. Poisons, also called toxins. Bacteria that carry or make toxins. Molds that make toxins. […] Food can be contaminated at any point from the farm or fishery to the table. The problem can begin during growing, harvesting or catching, processing, storing, shipping, or preparing. […] The following table shows common causes of foodborne illnesses, the time from exposure to the beginning of symptoms and common sources of contamination.

• #4 Food Poisoning: Signs & Symptoms, Treatment, Causes

  https://my.clevelandclinic.org/health/diseases/21167-food-poisoning

  Food poisoning occurs when you eat contaminated food. Contaminated means its infected with a toxic organism, like a bacterium, fungus, parasite or virus. Sometimes, the toxic byproducts of these organisms can cause food poisoning. […] You get it by eating or drinking contaminated food, water or other beverages. Food can become contaminated at any stage of production, from harvesting to storage to cooking or preparation. Contamination occurs when food isnt: Fresh. Washed well. Handled in a sanitary way. Cooked to a safe internal temperature. Held at proper temperatures. Refrigerated or frozen promptly. […] Things that may contaminate food and water include: Bacteria. Viruses. Parasites. Fungi. Toxins. Chemicals. […] Some of the most common causes include: Salmonella: Raw eggs and undercooked poultry are common sources of salmonella poisoning. It can also occur from beef, pork, vegetables and processed foods containing these items. E. coli: Usually found in undercooked meat and raw vegetables, E. coli bacteria produce a toxin that irritates your small intestine. Listeria: Bacteria in soft cheeses, deli meats, hot dogs and raw sprouts can cause listeriosis, an infection thats especially dangerous during pregnancy. Norovirus: You can get norovirus by eating undercooked shellfish, leafy greens or fresh fruits. You can also get it by consuming food prepared by a sick person. Hepatitis A: Viral hepatitis A can be spread through shellfish, fresh produce or water and ice contaminated by poop. Staphylococcus: A staph infection occurs when people transfer the staph bacteria from their hands to food. Campylobacter: This common bacterial infection producing severe GI upset can linger for weeks. Shigella: Shigella bacteria is most typically found in uncooked vegetables, shellfish and cream or mayonnaise-based salads.

• #5 Food Poisoning: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/175569-overview

  Food poisoning is defined as an illness caused by the consumption of food or water contaminated with bacteria and/or their toxins, or with parasites, viruses, or chemicals. The most common pathogens are Norovirus, Escherichia coli, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. […] The pathogenesis of diarrhea in food poisoning is classified broadly into either noninflammatory or inflammatory types. Noninflammatory diarrhea is caused by the action of enterotoxins on the secretory mechanisms of the mucosa of the small intestine, without invasion. This leads to large volume watery stools in the absence of blood, pus, or severe abdominal pain. […] Inflammatory diarrhea is caused by the action of cytotoxins on the mucosa, leading to invasion and destruction. The colon or the distal small bowel commonly is involved. The diarrhea usually is bloody; mucoid and leukocytes are present.

• #6 Food Poisoning — The Basics

  https://www.eatright.org/food/home-food-safety/safe-food-storage/food-poisoning-the-basics

  Food poisoning (also known as foodborne illness or foodborne disease) is an illness caused by bacteria or other pathogens in food. Food poisoning causes an estimated 48 million illnesses (1 out of 6 Americans) with 128,000 hospitalizations and 3,000 deaths each year in the United States, according to the Centers for Disease Control and Prevention. […] The top five pathogens accounting for the vast majority of food poisoning outbreaks include: Norovirus, Salmonella, Clostridium perfringens, Campylobacter and Staphylococcus aureus. Food poisoning also can result from foods or drinks that are contaminated with Escherichia coli (E.Coli), Listeria and Clostridium botulinum (or botulism) and result in severe reactions requiring hospitalization. […] Although long-term risks of food poisoning are relatively rare, they can be very serious when they do happen, resulting in problems such as kidney failure, chronic arthritis and brain or nerve damage. In extreme cases, foodborne illness can result in death.

• #7 The Facts About Food Poisoning: Most Cases Happen at Home | Mount Sinai Today

  https://health.mountsinai.org/blog/the-facts-about-food-poisoning-most-cases-happen-at-home/

  Food poisoning is more common than you think. According to the U.S. Centers for Disease Control and Prevention (CDC), about one in six people in the United States get food poisoning each year. That’s about 48 million people. […] Most cases of food poisoning come from improperly prepared meals at home or at outdoor gatherings where food like deviled eggs, tuna salad, or other dishes sit out in the sun for too long. […] The most common causes of food poisoning are: Norovirus: This highly contagious virus causes vomiting and diarrhea. This has caused numerous outbreaks on cruise ships. […] Salmonella (non–typhoid): Salmonella is actually the name of the bacteria that causes infection from contaminated food. The salmonella infection leads to diarrhea, fever, and stomach cramps. […] Clostridium perfringens: Caused by meat, poultry, and gravy kept at an unsafe temperature, clostridium perfringens results in diarrhea and stomach cramps.

• #8 Estimates: Burden of Foodborne Illness in the United States | Food Safety | CDC

  https://www.cdc.gov/food-safety/php/data-research/foodborne-illness-burden/index.html

  CDC estimated the average number of U.S. foodborne illnesses, hospitalizations, and deaths in 2019 caused by seven major pathogens. […] The major pathogens, excluding Toxoplasma gondii, caused an estimated 9.9 million domestically acquired foodborne illnesses. […] An estimated 53,300 hospitalizations resulted from domestically acquired foodborne illnesses caused by the seven pathogens. […] An estimated 931 deaths resulted from domestically acquired foodborne illnesses caused by the seven pathogens. […] Norovirus was the leading cause of domestically acquired foodborne illnesses (5.5 million) and hospitalizations from these illnesses (22,400). […] Salmonella was the leading cause of domestically acquired foodborne illnesses resulting in death (238). […] Non-O157 serogroups caused 76% of STEC illnesses compared with 24% caused by O157 serotypes. […] Invasive Listeria caused 1,050 non-pregnancy-associated illnesses and 198 pregnancy-associated illnesses.

• #9 Food Poisoning, Bacterial | 5-Minute Clinical Consult

  https://www.unboundmedicine.com/5minute/view/5-Minute-Clinical-Consult/116231/all/Food_Poisoning__Bacterial

  Food poisoning or foodborne illness is caused by the consumption of food or water that is contaminated with bacterial, parasitic, or viral pathogens. Other causes can result from ingestion of molds, toxin, contaminants, and/or allergens. […] The cause is unclear in up to 80% of cases. Most foodborne illnesses are secondary to viral causes, with Norovirus being the most common. Other viral causes include hepatitis A, rotavirus, and adenovirus. […] Campylobacter and nontyphoidal Salmonella are the most common causes of bacterial foodborne illness in the United States; other less common pathogens include Shiga toxin-producing Escherichia coli (STEC), Shigella, Cyclospora, Yersinia, Listeria, and Vibrio. […] Salmonella (nontyphoidal) infections are the most dangerous of the bacterial foodborne illnesses as they are most commonly associated with hospitalizations and deaths.

• #10 Causes and Symptoms of Foodborne Illness | Fight BAC!

  https://fightbac.org/food-poisoning/causes-symptoms/

  Source of Foodborne Illness: C. perfringens is unique as it can survive cooking and multiplies rapidly when food is held at temperatures between 120 and 130F, as during cool down and storage of prepared foods. Meats and meat products are the foods most frequently implicated. Foods like gravies and stuffing must be kept above 140 F to prevent contamination. […] Source of Foodborne Illness: Salmonella are present in human and animal digestive systems and can contaminate food or water. Raw meats, poultry, eggs, milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta and chocolate are most frequently involved. […] Source of Foodborne Illness: Shigella bacteria are found in the stool of humans infected with diarrheal illness. Food becomes contaminated when a human carrier does not wash hands and then handles liquid or food that is not thoroughly cooked afterwards. Organisms multiply when contaminated food is left at room temperature. Commonly implicated food vehicles are milk and dairy products, poultry, and potato salad.

• #11 Foodborne illness – Wikipedia

  https://en.wikipedia.org/wiki/Foodborne_illness

  Foodborne illness usually arises from improper handling, preparation, or food storage. However, many cases result from the immune system’s response to unfamiliar microbes rather than from direct microbial damage, explaining why local populations often tolerate food that sickens travelers. […] Bacteria are a common cause of foodborne illness. In 2000, the United Kingdom reported the individual bacteria involved as the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%. […] In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. […] The most common bacterial foodborne pathogens are: Campylobacter jejuni which can lead to secondary Guillain-Barr syndrome and periodontitis, Clostridium perfringens, the „cafeteria germ”, Salmonella spp. its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens, Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome.

• #12 Staphylococcal Food Poisoning – Digestive Disorders – Merck Manual Consumer Version

  https://www.merckmanuals.com/home/digestive-disorders/gastroenteritis/staphylococcal-food-poisoning

  Staphylococcal food poisoning results from eating food contaminated with toxins produced by certain types of staphylococci, resulting in diarrhea and vomiting. […] This disorder can be caused by toxins produced by Staphylococcus aureus bacteria. […] The toxins are found in contaminated foods. […] Food can become contaminated when people who have Staphylococcus aureus bacteria on their skin do not wash their hands properly before touching food. […] Thus, staphylococcal food poisoning does not result from ingesting the bacteria but rather from ingesting the toxins in the food that were made by the bacteria. […] Typical contaminated foods include custard, cream-filled pastry, milk, processed meats, and fish. […] Staphylococcal food poisoning is not contagious. People have to ingest the toxins to become sick.

• #13 Food Poisoning: Symptoms, Causes & Treatment

  https://www.metropolisindia.com/blog/preventive-healthcare/all-you-need-to-know-about-food-poisoning-its-causes-and-treatments

  Bacterial contamination is one of the most common causes of food poisoning. Pathogenic bacteria like Salmonella, Escherichia coli (E. coli), Campylobacter, and Listeria monocytogenes can contaminate food during production, processing, or handling. […] Viral contamination can also result in food poisoning. Norovirus and Hepatitis A are two common viruses that can be transmitted through contaminated food or water. […] Parasites like Cryptosporidium, Giardia, and Toxoplasma can contaminate food and cause foodborne illnesses. […] Certain chemicals present in food or introduced during processing can lead to food poisoning. Examples include pesticides, heavy metals like lead and mercury, and toxins produced by moulds or fungi. […] Food poisoning itself is not contagious. However, some causative agents like norovirus, a common foodborne pathogen, can spread person-to-person.

• #14 Definition & Facts of Food Poisoning – NIDDK

  https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/definition-facts

  Food poisoning, also called foodborne illness, is an infection or irritation of your digestive tract that spreads through food or drinks. Viruses, bacteria, and parasites cause most food poisoning. Harmful chemicals may also cause food poisoning. […] Food poisoning is most often acute, meaning it happens suddenly and lasts a short time. […] In some cases, food poisoning can lead to dehydration, hemolytic uremic syndrome, or other complications. However, serious complications are uncommon. […] The most common cause of HUS is infection with a strain of Escherichia coli (E. coli) bacterium called E. coli O157:H7, although other bacteria and viruses may also cause this condition. […] Some types of food poisoning during pregnancy can cause complications, such as dehydration, for the pregnant woman or can affect the fetus. For example, food poisoning by the bacterium Listeria can cause miscarriage or stillbirth. […] Guillain-Barre syndrome, which may occur after food poisoning caused by bacteria or viruses, most commonly Campylobacter jejuni. […] Reactive arthritis, which may occur after food poisoning by certain bacteria, viruses, and parasites, including Campylobacter jejuni and Salmonella.

• #15 Food Poisoning Clinical Presentation: History, Physical, Causes

  https://emedicine.medscape.com/article/175569-clinical

  The CDC estimates that 97% of all cases of food poisoning result from improper food handling; 79% of cases result from food prepared in commercial or institutional establishments and 21% of cases result from food prepared at home. […] The most common causes are as follows: (1) leaving prepared food at temperatures that allow bacterial growth, (2) inadequate cooking or reheating, (3) cross-contamination, and (4) infection in food handlers. Cross-contamination may occur when raw contaminated food comes in contact with other foods, especially cooked foods, through direct contact or indirect contact on food preparation surfaces. […] Bacteria are responsible for approximately 75% of the outbreaks of food poisoning and for 80% of the cases with a known cause in the United States. […] As many as 1 in 10 Americans has diarrhea due to food-borne infection each year.

• #16 Food Poisoning Causes and How It’s Treated

  https://www.verywellhealth.com/food-poisoning-overview-1958818

  Food poisoning, also known as foodborne illness, is caused by the contamination of food by disease-causing agents (pathogens) such as bacteria, viruses, parasites, and natural toxins from molds and certain foods. […] Bacteria are the most common cause of food poisoning. Viruses account for around a third of food poisoning cases, while certain parasites, fungi, and natural toxins account for the rest. […] The most common bacterial causes of food poisoning include: Campylobacter jejuni (found in undercooked poultry, raw dairy, and contaminated produce), Clostridium perfringens (sometimes called the „cafeteria bacteria”), Salmonella (often the result of contaminated eggs or poultry), Escherichia coli (E. coli) (often associated with undercooked ground beef or raw milk). […] In addition to direct infection, food poisoning can occur when a bacteria in contaminated food dies and secretes poisons called enterotoxins.

• #17 Food Poisoning: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/175569-overview

  Food poisoning is defined as an illness caused by the consumption of food or water contaminated with bacteria and/or their toxins, or with parasites, viruses, or chemicals. The most common pathogens are Norovirus, Escherichia coli, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. […] The pathogenesis of diarrhea in food poisoning is classified broadly into either noninflammatory or inflammatory types. Noninflammatory diarrhea is caused by the action of enterotoxins on the secretory mechanisms of the mucosa of the small intestine, without invasion. This leads to large volume watery stools in the absence of blood, pus, or severe abdominal pain. […] Inflammatory diarrhea is caused by the action of cytotoxins on the mucosa, leading to invasion and destruction. The colon or the distal small bowel commonly is involved. The diarrhea usually is bloody; mucoid and leukocytes are present.

• #18 What Causes Diarrhea?

  https://www.emedicinehealth.com/diarrhea_is_it_food_poisoning_or_infection/article_em.htm

  Food poisoning is a general term that refers to gastrointestinal illnesses (usually diarrhea and/or vomiting) caused by food that is contaminated with bacteria, parasites, viruses, or toxic substances. […] Bacteria are the cause of most outbreaks of food poisoning for which a specific cause is determined. Bacteria cause food poisoning in three ways. After reaching the intestines, they may multiply and release toxic substances into the intestine that cause diarrhea and/or vomiting without damaging the intestine itself. The bacteria also may multiply within the intestines and produce toxic substances that damage the lining of the intestine or they may invade and damage the intestine directly. Finally, some bacteria produce toxic substances before the food is eaten that cause diarrhea and/or vomiting. These bacteria do not need to multiply within the intestines, and the toxic substances they produce do not damage the intestine.

• #19 Food Poisoning, Bacterial | 5-Minute Clinical Consult

  https://www.unboundmedicine.com/5minute/view/5-Minute-Clinical-Consult/116231/all/Food_Poisoning__Bacterial

  Staphylococcus aureus: timing: 1 to 6 hours; symptoms: sudden onset of severe nausea and vomiting; abdominal cramps and fever; sources: unrefrigerated or improperly refrigerated meats and potato, mayonnaise and egg salads. […] Bacillus cereus: timing: symptom onset: 10 to 16 hours; symptoms: sudden onset of severe nausea; vomiting and watery diarrhea, nausea and cramps; sources: soil, improperly cooked rice/fried rice and red meats. […] Clostridium perfringens: timing: 8 to 16 hours; symptoms: watery diarrhea, nausea, cramps; sources: dry/precooked or undercooked meats, poultry, home-canned goods. […] Clostridium botulinum: timing: 12 to 72 hours; symptoms: vomiting, diarrhea, slurred speech, diplopia, dysphagia, and descending muscle weakness/flaccid paralysis; source: commercially canned or improperly home-canned foods.

• #20 Food Poisoning, Bacterial | 5-Minute Clinical Consult

  https://www.unboundmedicine.com/5minute/view/5-Minute-Clinical-Consult/116231/all/Food_Poisoning__Bacterial

  Enterohemorrhagic E. coli (e.g., 0157:H7): timing: 1 to 8 days; symptoms: severe diarrhea that often becomes bloody, abdominal pain, vomiting; sources: undercooked ground beef, juice, unpasteurized milk, raw produce, and contaminated water. […] Enterotoxigenic E. coli (travelers diarrhea): timing: 1 to 3 days; symptoms: watery diarrhea, abdominal cramps, tenesmus, fecal urgency, and vomiting; sources: food or water contaminated by human feces. […] Salmonella, nontyphoidal: timing: 6 to 48 hours; symptoms: small volume, mucopurulent/bloody diarrhea; fever; cramps; vomiting; food sources: contaminated eggs, poultry; unpasteurized milk or juice, cheese; contaminated raw fruit and vegetables; and contaminated peanut butter. […] Campylobacter jejuni: timing: 2 to 5 days; symptoms: diarrhea (bloody), cramps, vomiting, fever; food sources: raw and undercooked poultry, unpasteurized milk, and contaminated meats.

• #21 Food Poisoning, Bacterial | 5-Minute Clinical Consult

  https://www.unboundmedicine.com/5minute/view/5-Minute-Clinical-Consult/116231/all/Food_Poisoning__Bacterial

  Shigella: timing: 4 to 7 days; symptoms: abdominal cramps, fever, mucopurulent and bloody diarrhea; food sources: contaminated water, raw produce, uncooked foods, foods handled by infected food workers. […] Vibrio parahaemolyticus: timing: 4 to 96 hours; symptoms: nausea, vomiting, diarrhea, abdominal pain; food source: undercooked or raw seafood, especially shellfish. […] Vibrio vulnificus: timing: 1 to 7 days; symptoms: vomiting, diarrhea, abdominal pain, bacteremia, wound infections; can be fatal in patients with liver disease or those who are immunocompromised; food source: undercooked or raw seafood, particularly oysters. […] Yersinia enterocolitica: timing: 4 to 7 days; symptoms: abdominal pain, fever, diarrhea (possibly bloody), vomiting; food sources: undercooked beef and pork, unpasteurized dairy products, tofu, contaminated water; additionally, can be due to exposure to house pets with diarrhea.

• #22 Food Poisoning, Bacterial | 5-Minute Clinical Consult

  https://www.unboundmedicine.com/5minute/view/5-Minute-Clinical-Consult/116231/all/Food_Poisoning__Bacterial

  Listeria monocytogenes: timing: 4 to 48 hours; symptoms: nausea, vomiting, fever, watery diarrhea; pregnant women may have a flulike illness leading to premature delivery or stillbirth; immunocompromised patients may develop meningitis and bacteremia; food sources: unpasteurized/contaminated milk, soft cheese, and processed deli meats.

• #23 Food Poisoning Causes and How It’s Treated

  https://www.verywellhealth.com/food-poisoning-overview-1958818

  In the United States, there are four viruses that account for the lion’s share of viral food poisoning cases: Norovirus (which accounts for more than half of all cases), Hepatitis A, Enterovirus, Rotavirus (the most common cause in children). […] Most parasites associated with food poisoning are zoonoses. These are parasites transmitted from infected animals or fish to humans. […] Mycotoxins are a type of poison secreted by fungi. […] Poisonous mushrooms are among the most well-known foods to contain natural toxins. But, there are many produced by beans, fish, and shellfish that can also cause food poisoning. […] The contamination of food can occur when it is grown, harvested, processed, packaged, stored, shipped, or prepared. […] In parts of the world where public sanitation is poor, food poisoning can occur from fruits and vegetables that are not peeled, meats and eggs that are not completely cooked through, or foods that are washed with tap water.

• #24 Factsheet – Health Protection Surveillance Centre

  https://www.hpsc.ie/a-z/gastroenteric/foodborneillness/factsheet/

  Food poisoning can happen when bugs and germs called bacteria are allowed to get onto food or drink. If someone eats food with lots of bugs on it, they can get food poisoning. When food poisoning is caused by bacteria, they can grow on the food and make food poisoning even worse. If there are a lot of bacteria on food it can make the person who eats it very unwell, meaning they may need to go to hospital or that they may even die. […] A different type of germs called viruses can also cause food poisoning. Viruses do not grow on food like bacteria. Instead they grow inside the body of the person who has eaten the food with a virus on it. […] Depending on the toxin, food poisoning caused by toxins (intoxication) can produce a wide range of symptoms from flu like illness to muscle weakness and paralysis (not being able to move your body).

• #25 The Most Common Causes of Food Poisoning

  https://www.everydayhealth.com/digestive-health/the-most-common-causes-of-food-poisoning.aspx

  Outbreaks of listeria in the United States have been linked to produce; raw, unpasteurized milks and cheese; ice cream; and raw or undercooked poultry and seafood. […] One of the most serious causes of food poisoning is botulism, which is most commonly associated with improperly canned vegetables or cured pork and ham. […] Enteric, or intestinal, viruses like norovirus and hepatitis A are tied to an increasing number of food poisoning outbreaks, Mena says. […] Staphylococcal food poisoning is caused by eating foods contaminated with toxins produced by the bacterium Staphylococcus aureus, according to the CDC. […] This bacterium can grow when cooked rice sits too long unrefrigerated.

• #26 Causes and Symptoms of Foodborne Illness | Fight BAC!

  https://fightbac.org/food-poisoning/causes-symptoms/

  Source of Foodborne Illness: G. lamblia is a parasite passed in the stools of those infected. Giardiasis occurs when one consumes these bacteria, most frequently from contaminated water or surfaces. It may also be transmitted by uncooked foods that become contaminated while growing or after cooking by infected food handlers. Cool, moist conditions favor the organisms survival. […] Source of Foodborne Illness: Norovirus is an extremely common cause of foodborne illness, and the leading cause of acute gastroenteritis. However, it is rarely diagnosed because the laboratory test is not widely available. Norwalk-like virus spreads primarily from one infected person to another. Infected persons can contaminate foods such as salads and sandwiches as they prepare it if they have the virus on their hands.

• #27

  https://www.who.int/news-room/fact-sheets/detail/food-safety

  Foodborne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food. […] Unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases, ranging from diarrhoea to cancers. […] Some examples of food hazards are listed below. […] Salmonella, Campylobacter and enterohaemorrhagic Escherichia coli are some of the most common foodborne pathogens that affect millions of people annually, sometimes with severe and fatal outcomes. […] Listeria infections can lead to miscarriage in pregnant women or death of newborn babies. […] Vibrio cholerae can infect people through contaminated water or food. […] Some viruses can be transmitted by food consumption.

• #28 Causes and Symptoms of Foodborne Illness | Fight BAC!

  https://fightbac.org/food-poisoning/causes-symptoms/

  Source of Foodborne Illness: Hepatitis A can be spread person-to-person, or contaminate food during growing, harvesting, processing, handling, or after cooking. Mollusks (oysters, clams, mussels, scallops, and cockles) become carriers when their beds are polluted by untreated sewage. Raw shellfish are especially potent carriers, although cooking does not always kill the virus.

• #29 Factsheet – Health Protection Surveillance Centre

  https://www.hpsc.ie/a-z/gastroenteric/foodborneillness/factsheet/

  Foodborne illness (or food poisoning) is any illness caused by eating or drinking contaminated food or liquids including water. Most infectious contamination of food is caused by bacteria, viruses, or parasites. These are also called germs or bugs. Harmful toxins and chemicals can also contaminate food and cause foodborne illness (intoxication). […] A. Bacteria causes: Campylobacter, Clostridium perfringens, VTEC, Listeria Monocytogenes, Salmonella, Typhoid/paratyphoid, Cholera, Norovirus, Enterovirus (particularly Polio but also Coxsackie virus), Hepatitis A, Hepatitis E, Tapeworms (Taenia), Nematode: Trichinella, Protozoa: Cryptosporidium, Entamoeba histolytica, Giardia, Toxoplasma, Bacillus Cereus intoxication, Staphylococcus aureus intoxication, Clostridium botulinum intoxication (botulism), Marine biotoxins Including shellfish toxins (Paralytic shellfish poisoning [PSP], Neurotoxic shellfish poisoning [NSP], Diarrheal shellfish poisoning [DSP], Amnesic shellfish poisoning [ASP]), Mycotoxins (aflatoxin and ochratoxin).

• #30 Food Poisoning: Symptoms, Causes, and Treatment

  https://www.healthline.com/health/food-poisoning

  Foodborne illness, typically known as food poisoning, results from eating contaminated, spoiled, or toxic food. The most common symptoms of food poisoning are nausea, vomiting, and diarrhea. […] Most food poisoning can be traced to one of three major causes: bacteria, parasites, and viruses. […] Bacteria are by far the most common cause of food poisoning. Bacterial causes of food poisoning include: E. coli in particular, Shiga toxin-producing E. coli (STEC), Listeria monocytogenes, Salmonella, Campylobacter, Clostridium botulinum, Staphylococcus aureus, Shigella, and Vibrio vulnificus. […] Food poisoning caused by parasites isn’t as common as food poisoning caused by bacteria, but parasites that spread through food are still very dangerous. […] Food poisoning can also be caused by a virus, such as norovirus, rotavirus, astrovirus, sapovirus, and hepatitis A virus.

• #31 Foodborne illness – Wikipedia

  https://en.wikipedia.org/wiki/Foodborne_illness

  Most foodborne parasites are zoonoses. […] Several foods can naturally contain toxins, many of which are not produced by bacteria. […] The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer’s age and overall health. […] Foodborne illness often occurs as travelers’ diarrhea in persons whose gut microbiota is unaccustomed to organisms endemic to the visited region.

• #32 What To Know About Food Poisoning | ID Care | New Jersey

  https://idcare.com/blog/food-poisoning/

  The terms “food poisoning” and “foodborne illness” are often used interchangeably. Foodborne illnesses are any illness that comes about due to eating contaminated food or drinks. Food poisoning cases are those foodborne illnesses caused by a preformed toxin in the ingested food or beverage. Food poisoning can be caused by different bacteria, viruses and parasites. These include: Bacteria such as Salmonella, E. coli, Campylobacter, Bacillus cereus and Listeria. Viruses like norovirus, hepatitis A and rotavirus. Parasites such as Giardia lamblia and Cryptosporidium, which commonly spread via water. Poisons and chemicals. Molds that produce toxins. Toxins produced by bacteria like Staphylococcus aureus, Clostridium perfringens and Clostridium botulinum (a type of botulism). […] Some foods and the way they are handled are more likely than others to cause issues. It can be caused by raw or undercooked food from animals such as meat, shellfish, poultry, eggs and unpasteurized milk. Vegetables and fruits can become contaminated. Actually, any food can become contaminated from steps in food production, food processing, cross-contamination and being handled by people.

• #33 Causes and Symptoms of Foodborne Illness | Fight BAC!

  https://fightbac.org/food-poisoning/causes-symptoms/

  Source of Foodborne Illness: G. lamblia is a parasite passed in the stools of those infected. Giardiasis occurs when one consumes these bacteria, most frequently from contaminated water or surfaces. It may also be transmitted by uncooked foods that become contaminated while growing or after cooking by infected food handlers. Cool, moist conditions favor the organisms survival. […] Source of Foodborne Illness: Norovirus is an extremely common cause of foodborne illness, and the leading cause of acute gastroenteritis. However, it is rarely diagnosed because the laboratory test is not widely available. Norwalk-like virus spreads primarily from one infected person to another. Infected persons can contaminate foods such as salads and sandwiches as they prepare it if they have the virus on their hands.

• #34 Factsheet – Health Protection Surveillance Centre

  https://www.hpsc.ie/a-z/gastroenteric/foodborneillness/factsheet/

  Foodborne illness (or food poisoning) is any illness caused by eating or drinking contaminated food or liquids including water. Most infectious contamination of food is caused by bacteria, viruses, or parasites. These are also called germs or bugs. Harmful toxins and chemicals can also contaminate food and cause foodborne illness (intoxication). […] A. Bacteria causes: Campylobacter, Clostridium perfringens, VTEC, Listeria Monocytogenes, Salmonella, Typhoid/paratyphoid, Cholera, Norovirus, Enterovirus (particularly Polio but also Coxsackie virus), Hepatitis A, Hepatitis E, Tapeworms (Taenia), Nematode: Trichinella, Protozoa: Cryptosporidium, Entamoeba histolytica, Giardia, Toxoplasma, Bacillus Cereus intoxication, Staphylococcus aureus intoxication, Clostridium botulinum intoxication (botulism), Marine biotoxins Including shellfish toxins (Paralytic shellfish poisoning [PSP], Neurotoxic shellfish poisoning [NSP], Diarrheal shellfish poisoning [DSP], Amnesic shellfish poisoning [ASP]), Mycotoxins (aflatoxin and ochratoxin).

• #35 Food Poisoning in Adults: Causes, Symptoms, and Treatment

  https://patient.info/digestive-health/diarrhoea/food-poisoning

  In the UK, a common cause of food poisoning is Toxoplasma gondii. This is a parasite that lives in the bowels of a number of animals, including cats. Food poisoning can occur if food or water is contaminated with the stools (faeces) of infected cats, or if raw or undercooked meat from an animal carrying the parasite is eaten. […] Poisons (toxins) produced by bacteria can also contaminate food, as well as the bacteria themselves. For example, the bacterium Staphylococcus aureus can contaminate ice cream and its toxins can lead to food poisoning. The bacterium Bacillus cereus can contaminate rice. If contaminated rice is reheated and eaten, the toxins produced can lead to food poisoning. […] Contamination of food can occur during food production, storage or cooking. […] Water can become contaminated with bacteria or other microbes usually because human or animal stools (faeces) get into the water supply. This is particularly a problem in countries with poor sanitation.

• #36 Causes and Symptoms of Foodborne Illness | Fight BAC!

  https://fightbac.org/food-poisoning/causes-symptoms/

  Source of Foodborne Illness: Approximately one-fourth of people and animals naturally carry Staph; they can contaminate food through improper handwashing. When contaminated food is left too long at room temperature, toxins are produced. Meats, poultry, egg products, tuna, potato and macaroni salads, and cream-filled pastries are good environments for these bacteria to produce toxins. […] Source of Foodborne Illness: The bacteria live in coastal waters and can infect humans either through open wounds or through consumption of contaminated seafood, particularly raw or undercooked shellfish and oysters. The bacteria are most numerous in warm weather. […] Source of Foodborne Illness: E. histolytica exist in the intestinal tract of humans and are expelled in feces. Water and vegetables grown in contaminated soil spread the infection. Amebiases is most common in individuals who live or travel in tropical areas with inadequate sanitation.

• #37 Food Poisoning | FoodSafety.gov

  https://www.foodsafety.gov/food-poisoning

  Food poisoning any illness or disease that results from eating contaminated food affects millions of Americans each year. […] The Federal government estimates that there are about 48 million cases of foodborne illness annually the equivalent of sickening 1 in 6 Americans each year. […] Bacteria and viruses are the most common cause of food poisoning. […] Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. […] Some cases of food poisoning can be linked to either natural toxins or added chemical toxins.

• #38

  https://www.who.int/news-room/fact-sheets/detail/food-safety

  Some parasites, such as fish-borne trematodes, are only transmitted through food. […] Prions, infectious agents composed of protein, are unique in that they are associated with specific forms of neurodegenerative disease. […] Of most concern for health are naturally occurring toxins and environmental pollutants. […] The burden of foodborne diseases on public health and economies has often been underestimated due to underreporting and difficulty in establishing causal relationships between food contamination and resulting illness or death. […] The 2015 WHO report on the estimates of the global burden of foodborne diseases presented the first-ever estimates of disease burden caused by 31 foodborne agents (bacteria, viruses, parasites, toxins and chemicals) at global and sub-regional levels, highlighting that more than 600 million cases of foodborne illnesses and 420 000 deaths could occur in a year.

• #39 Food Poisoning Causes and How It’s Treated

  https://www.verywellhealth.com/food-poisoning-overview-1958818

  In the United States, there are four viruses that account for the lion’s share of viral food poisoning cases: Norovirus (which accounts for more than half of all cases), Hepatitis A, Enterovirus, Rotavirus (the most common cause in children). […] Most parasites associated with food poisoning are zoonoses. These are parasites transmitted from infected animals or fish to humans. […] Mycotoxins are a type of poison secreted by fungi. […] Poisonous mushrooms are among the most well-known foods to contain natural toxins. But, there are many produced by beans, fish, and shellfish that can also cause food poisoning. […] The contamination of food can occur when it is grown, harvested, processed, packaged, stored, shipped, or prepared. […] In parts of the world where public sanitation is poor, food poisoning can occur from fruits and vegetables that are not peeled, meats and eggs that are not completely cooked through, or foods that are washed with tap water.

• #40 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage. […] Many germs or harmful things, called contaminants, can cause foodborne illnesses. Food or drink that carries a contaminant is called „contaminated.” Food can be contaminated with any of the following: Bacteria. Viruses. Parasites that can live in the intestines. Poisons, also called toxins. Bacteria that carry or make toxins. Molds that make toxins. […] Food can be contaminated at any point from the farm or fishery to the table. The problem can begin during growing, harvesting or catching, processing, storing, shipping, or preparing. […] The following table shows common causes of foodborne illnesses, the time from exposure to the beginning of symptoms and common sources of contamination.

• #41 Food Poisoning (Foodborne Illness) | Ausmed

  https://www.ausmed.com/learn/articles/food-poisoning

  Certain sources of food poisoning, such as poisonous mushrooms, are dangerous to ingest regardless of how they are prepared (Healthdirect 2021). […] It’s important to remember that food doesn’t necessarily need to smell, look or taste bad to be contaminated. Most cases of food poisoning are caused by food that seems perfectly inconspicuous. This is why taking appropriate food safety measures is crucial in preventing illness (Food Authority 2020b). […] The way in which food poisoning occurs can be described by the food poisoning chain: Pathogens or toxins are present in the food. The pathogens or toxins are provided with the right conditions required to grow: temperature, moisture and a food source. The pathogens or toxins are given adequate time to grow and multiply. […] If any of the links in this chain are broken, food poisoning can be prevented (Health.vic 2022).

• #42 Factsheet – Health Protection Surveillance Centre

  https://www.hpsc.ie/a-z/gastroenteric/foodborneillness/factsheet/

  Foodborne illness (or food poisoning) is any illness caused by eating or drinking contaminated food or liquids including water. Most infectious contamination of food is caused by bacteria, viruses, or parasites. These are also called germs or bugs. Harmful toxins and chemicals can also contaminate food and cause foodborne illness (intoxication). […] A. Bacteria causes: Campylobacter, Clostridium perfringens, VTEC, Listeria Monocytogenes, Salmonella, Typhoid/paratyphoid, Cholera, Norovirus, Enterovirus (particularly Polio but also Coxsackie virus), Hepatitis A, Hepatitis E, Tapeworms (Taenia), Nematode: Trichinella, Protozoa: Cryptosporidium, Entamoeba histolytica, Giardia, Toxoplasma, Bacillus Cereus intoxication, Staphylococcus aureus intoxication, Clostridium botulinum intoxication (botulism), Marine biotoxins Including shellfish toxins (Paralytic shellfish poisoning [PSP], Neurotoxic shellfish poisoning [NSP], Diarrheal shellfish poisoning [DSP], Amnesic shellfish poisoning [ASP]), Mycotoxins (aflatoxin and ochratoxin).

• #43 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Fish and shellfish are a common source of food poisoning. […] Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish. […] Rice is a high-risk food when it comes to food poisoning. […] Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning. […] Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning. […] They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing. […] Unpasteurized dairy has been associated with a high risk of food poisoning. […] Raw and undercooked eggs can carry Salmonella bacteria.

• #44 Food Poisoning: Symptoms, Causes & Treatment

  https://www.metropolisindia.com/blog/preventive-healthcare/all-you-need-to-know-about-food-poisoning-its-causes-and-treatments

  Bacterial contamination is one of the most common causes of food poisoning. Pathogenic bacteria like Salmonella, Escherichia coli (E. coli), Campylobacter, and Listeria monocytogenes can contaminate food during production, processing, or handling. […] Viral contamination can also result in food poisoning. Norovirus and Hepatitis A are two common viruses that can be transmitted through contaminated food or water. […] Parasites like Cryptosporidium, Giardia, and Toxoplasma can contaminate food and cause foodborne illnesses. […] Certain chemicals present in food or introduced during processing can lead to food poisoning. Examples include pesticides, heavy metals like lead and mercury, and toxins produced by moulds or fungi. […] Food poisoning itself is not contagious. However, some causative agents like norovirus, a common foodborne pathogen, can spread person-to-person.

• #45 Food poisoning – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

  Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage. […] Many germs or harmful things, called contaminants, can cause foodborne illnesses. Food or drink that carries a contaminant is called „contaminated.” Food can be contaminated with any of the following: Bacteria. Viruses. Parasites that can live in the intestines. Poisons, also called toxins. Bacteria that carry or make toxins. Molds that make toxins. […] Food can be contaminated at any point from the farm or fishery to the table. The problem can begin during growing, harvesting or catching, processing, storing, shipping, or preparing. […] The following table shows common causes of foodborne illnesses, the time from exposure to the beginning of symptoms and common sources of contamination.

• #46 Food Poisoning: Signs & Symptoms, Treatment, Causes

  https://my.clevelandclinic.org/health/diseases/21167-food-poisoning

  Food poisoning occurs when you eat contaminated food. Contaminated means its infected with a toxic organism, like a bacterium, fungus, parasite or virus. Sometimes, the toxic byproducts of these organisms can cause food poisoning. […] You get it by eating or drinking contaminated food, water or other beverages. Food can become contaminated at any stage of production, from harvesting to storage to cooking or preparation. Contamination occurs when food isnt: Fresh. Washed well. Handled in a sanitary way. Cooked to a safe internal temperature. Held at proper temperatures. Refrigerated or frozen promptly. […] Things that may contaminate food and water include: Bacteria. Viruses. Parasites. Fungi. Toxins. Chemicals. […] Some of the most common causes include: Salmonella: Raw eggs and undercooked poultry are common sources of salmonella poisoning. It can also occur from beef, pork, vegetables and processed foods containing these items. E. coli: Usually found in undercooked meat and raw vegetables, E. coli bacteria produce a toxin that irritates your small intestine. Listeria: Bacteria in soft cheeses, deli meats, hot dogs and raw sprouts can cause listeriosis, an infection thats especially dangerous during pregnancy. Norovirus: You can get norovirus by eating undercooked shellfish, leafy greens or fresh fruits. You can also get it by consuming food prepared by a sick person. Hepatitis A: Viral hepatitis A can be spread through shellfish, fresh produce or water and ice contaminated by poop. Staphylococcus: A staph infection occurs when people transfer the staph bacteria from their hands to food. Campylobacter: This common bacterial infection producing severe GI upset can linger for weeks. Shigella: Shigella bacteria is most typically found in uncooked vegetables, shellfish and cream or mayonnaise-based salads.

• #47 Food poisoning Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/diseases-conditions/food-poisoning

  Food poisoning occurs when you swallow food or water that contains bacteria, parasites, viruses, or the toxins made by these germs. Most cases are caused by common bacteria such as staphylococcus or E coli. […] Food poisoning can affect one person or a group of people who all ate the same food. It is more common after eating at picnics, school cafeterias, large social functions, or restaurants. […] When germs get into the food, it is called contamination. This can happen in different ways: Meat or poultry can come into contact with bacteria from the intestines of an animal that is being processed. Water that is used during growing or shipping can contain animal or human waste. Food may be handled in an unsafe way during preparation in grocery stores, restaurants, or homes. […] Many types of germs and toxins may cause food poisoning, including: Campylobacter jejuni, Cholera, E coli, Toxins in spoiled or tainted fish or shellfish, Staphylococcus aureus, Salmonella, Shigella, Yersinia.

• #48 What Causes Food Poisoning? – Infectious Disease, Wellness

  https://healthmatters.nyp.org/food-poisoning-what-causes-it-and-how-to-avoid-it/

  Pathogens can contaminate food in different ways, usually during preparation. If somebody is ill and handling your food, they could potentially transfer the toxin from their hands onto surfaces and cooking tools or directly onto the food. If there’s contact between produce or salads with raw meats or poultry, that could be another direct way of contamination. If food is left out in an unrefrigerated setting, sometimes that can promote the growth of certain bacteria and toxins. […] In larger-scale examples of produce contamination, what can sometimes happen is the water used to irrigate fields or wash items can become contaminated with organisms and infect a larger quantity in bulk.

• #49 Food poisoning

  https://www2.hse.ie/conditions/food-poisoning/

  Food poisoning is usually caused by eating food that is carrying bacteria (contaminated). […] You can get food poisoning if you eat something that has been contaminated. […] This can happen if food is: not cooked or reheated thoroughly, not stored correctly for example, it has not been frozen or chilled, left out of the fridge for too long, handled by someone who’s ill or has not washed their hands, past its „use-by” date. […] Cross-contamination is where harmful bacteria are spread between food, surfaces and equipment. […] Food poisoning is usually caused by: campylobacter bacteria – usually found on raw or undercooked meat (often chicken), salmonella bacteria – often found in raw or undercooked meat, raw eggs, milk and other dairy products, listeria bacteria – can be found in pre-packed sandwiches, cooked sliced meats and soft cheeses, e. coli bacteria – usually found in undercooked beef, norovirus – which can spread from person to person through contaminated food or water.

• #50 Food Poisoning Clinical Presentation: History, Physical, Causes

  https://emedicine.medscape.com/article/175569-clinical

  The CDC estimates that 97% of all cases of food poisoning result from improper food handling; 79% of cases result from food prepared in commercial or institutional establishments and 21% of cases result from food prepared at home. […] The most common causes are as follows: (1) leaving prepared food at temperatures that allow bacterial growth, (2) inadequate cooking or reheating, (3) cross-contamination, and (4) infection in food handlers. Cross-contamination may occur when raw contaminated food comes in contact with other foods, especially cooked foods, through direct contact or indirect contact on food preparation surfaces. […] Bacteria are responsible for approximately 75% of the outbreaks of food poisoning and for 80% of the cases with a known cause in the United States. […] As many as 1 in 10 Americans has diarrhea due to food-borne infection each year.

• #51 Food poisoning – prevention | Better Health Channel

  https://www.betterhealth.vic.gov.au/health/healthyliving/food-poisoning-prevention

  Food poisoning is caused by eating contaminated food and affects a large number of Australians every year. Food can be contaminated when it is handled, stored or prepared incorrectly. […] Pathogens such as Salmonella, Campylobacter and E. coli may be found in our food-producing animals. Care in processing, transport, storage, preparing and serving of food is necessary to reduce the risk of contamination. […] Food poisoning bacteria can multiply very quickly, particularly in certain conditions. The factors that affect bacterial growth include: Time – in ideal conditions, one bacterium can multiply to more than 2 million in 7 hours. Temperature – food poisoning bacteria grow best in the temperature range between 5 C and 60 C. This is referred to as the temperature danger zone. This means that we need to keep perishable food either very cold or very hot, in order to avoid food poisoning. Nutrients – most foods contain enough nutrients for bacteria to grow. This is especially the case with potentially high-risk foods such as dairy and egg products, meat, poultry and seafood. Water – bacteria need water for their growth. Without water, growth may slow down or stop. That is why dried foods do not spoil. pH – is the measure of acidity or alkalinity and is also important for controlling bacterial growth. Low pH (acid conditions) generally stops bacterial growth, but where the pH of food is neutral, as is the case for many foods, most bacteria grow quite well.

• #52 Food poisoning

  https://www2.hse.ie/conditions/food-poisoning/

  Food poisoning is usually caused by eating food that is carrying bacteria (contaminated). […] You can get food poisoning if you eat something that has been contaminated. […] This can happen if food is: not cooked or reheated thoroughly, not stored correctly for example, it has not been frozen or chilled, left out of the fridge for too long, handled by someone who’s ill or has not washed their hands, past its „use-by” date. […] Cross-contamination is where harmful bacteria are spread between food, surfaces and equipment. […] Food poisoning is usually caused by: campylobacter bacteria – usually found on raw or undercooked meat (often chicken), salmonella bacteria – often found in raw or undercooked meat, raw eggs, milk and other dairy products, listeria bacteria – can be found in pre-packed sandwiches, cooked sliced meats and soft cheeses, e. coli bacteria – usually found in undercooked beef, norovirus – which can spread from person to person through contaminated food or water.

• #53 Food poisoning | NHS inform

  https://www.nhsinform.scot/illnesses-and-conditions/infections-and-poisoning/food-poisoning/

  Food poisoning is an illness caused by eating contaminated food. […] In most cases, food is contaminated by bacteria or a virus like: campylobacter the most common cause of food poisoning, salmonella, Escherichia coli (E. coli), norovirus, listeria. […] Food poisoning is caused by eating something that’s been contaminated with germs. Any type of food can cause food poisoning. […] Food can be contaminated if it’s not cooked or reheated thoroughly, not stored correctly for example, it’s not been frozen or chilled, left out for too long, handled by someone who’s ill or hasn’t washed their hands, eaten after its use by date, not reheating cooked food well enough.

• #54 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Improper food storage, preparation, and hygiene can lead to food poisoning. […] Food poisoning happens when people consume food that is contaminated with harmful bacteria, parasites, viruses or toxins. […] Certain foods are more likely to cause food poisoning than others, especially if they are improperly stored, prepared or cooked. […] Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning. […] These bacteria often contaminate fresh poultry meat during the slaughtering process, and they can survive up until cooking kills them. […] Vegetables and leafy greens are a common source of food poisoning, especially when eaten raw. […] Vegetables and leafy greens can become contaminated with harmful bacteria, such as E. coli, Salmonella and Listeria.

• #55 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Fish and shellfish are a common source of food poisoning. […] Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish. […] Rice is a high-risk food when it comes to food poisoning. […] Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning. […] Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning. […] They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing. […] Unpasteurized dairy has been associated with a high risk of food poisoning. […] Raw and undercooked eggs can carry Salmonella bacteria.

• #56 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Fruits carry a high risk of food poisoning, particularly melon and berries. […] Raw sprouts of any kind, including alfalfa, sunflower, mung bean and clover sprouts, are considered to have a high risk of causing food poisoning. […] Food poisoning is an illness caused by eating food contaminated with bacteria, viruses or toxins. […] Poultry, seafood, deli meat, eggs, unpasteurized dairy, rice, fruits and vegetables carry a high risk of food poisoning, especially when they’re not stored, prepared or cooked properly.

• #57 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Improper food storage, preparation, and hygiene can lead to food poisoning. […] Food poisoning happens when people consume food that is contaminated with harmful bacteria, parasites, viruses or toxins. […] Certain foods are more likely to cause food poisoning than others, especially if they are improperly stored, prepared or cooked. […] Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning. […] These bacteria often contaminate fresh poultry meat during the slaughtering process, and they can survive up until cooking kills them. […] Vegetables and leafy greens are a common source of food poisoning, especially when eaten raw. […] Vegetables and leafy greens can become contaminated with harmful bacteria, such as E. coli, Salmonella and Listeria.

• #58 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Improper food storage, preparation, and hygiene can lead to food poisoning. […] Food poisoning happens when people consume food that is contaminated with harmful bacteria, parasites, viruses or toxins. […] Certain foods are more likely to cause food poisoning than others, especially if they are improperly stored, prepared or cooked. […] Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning. […] These bacteria often contaminate fresh poultry meat during the slaughtering process, and they can survive up until cooking kills them. […] Vegetables and leafy greens are a common source of food poisoning, especially when eaten raw. […] Vegetables and leafy greens can become contaminated with harmful bacteria, such as E. coli, Salmonella and Listeria.

• #59 Causes and Symptoms of Foodborne Illness | Fight BAC!

  https://fightbac.org/food-poisoning/causes-symptoms/

  Source of Foodborne Illness: The bacterium E. coli O157:H7 is a rare but dangerous type of E. coli. The organism can be found on a small number of cattle farms and can live in the intestines of healthy cattle. Meat can become contaminated during slaughter, and organisms can be thoroughly mixed into beef when it is ground. Bacteria present on the cows udders or on equipment may get into raw milk. Main food vehicles are inadequately cooked meat (particularly ground beef), sprouts, lettuce, salami, and unpasteurized milk and juice. […] Source of Foodborne Illness: Main food vehicles include soft cheese, unpasteurized milk, ready-to-eat processed meat (hot dogs and deli meats), cooked seafood and shellfish products, fresh fruits and vegetables, and prepared, stored, deli salads. Compared to other microorganisms, L. monocytogenes is relatively resistant to heat, salt, and acidity. It can also grow at refrigeration temperatures.

• #60 Top Foods That Cause Food Poisoning

  https://www.webmd.com/food-recipes/food-poisoning/ss/slideshow-food-poisoning-most-common-foods

  Theyre seeds that have sprouted. Raw and lightly cooked sprouts, especially clover and alfalfa, have caused multistate outbreaks of food poisoning every year since 2006. […] Its one of the most dangerous sources of foodborne illness and is illegal in some states. Its milk from animals that hasnt been heated, or pasteurized, to kill bacteria. Raw milk can harbor E. coli, listeria, campylobacter, and salmonella. […] Annually, salmonella-tainted eggs cause 79,000 U.S. cases of food poisoning and 30 deaths. […] Its rare, but raw flour can be contaminated with E. coli during harvesting, grinding, and sifting. […] Fresh salads are another top source of food poisoning. […] This poultry is Americas No. 1 choice of meat. And every year, about a million of us get sick after eating chicken.

• #61 Top Foods That Cause Food Poisoning

  https://www.webmd.com/food-recipes/food-poisoning/ss/slideshow-food-poisoning-most-common-foods

  Theyre seeds that have sprouted. Raw and lightly cooked sprouts, especially clover and alfalfa, have caused multistate outbreaks of food poisoning every year since 2006. […] Its one of the most dangerous sources of foodborne illness and is illegal in some states. Its milk from animals that hasnt been heated, or pasteurized, to kill bacteria. Raw milk can harbor E. coli, listeria, campylobacter, and salmonella. […] Annually, salmonella-tainted eggs cause 79,000 U.S. cases of food poisoning and 30 deaths. […] Its rare, but raw flour can be contaminated with E. coli during harvesting, grinding, and sifting. […] Fresh salads are another top source of food poisoning. […] This poultry is Americas No. 1 choice of meat. And every year, about a million of us get sick after eating chicken.

• #62 Causes and Symptoms of Foodborne Illness | Fight BAC!

  https://fightbac.org/food-poisoning/causes-symptoms/

  Source of Foodborne Illness: The bacterium E. coli O157:H7 is a rare but dangerous type of E. coli. The organism can be found on a small number of cattle farms and can live in the intestines of healthy cattle. Meat can become contaminated during slaughter, and organisms can be thoroughly mixed into beef when it is ground. Bacteria present on the cows udders or on equipment may get into raw milk. Main food vehicles are inadequately cooked meat (particularly ground beef), sprouts, lettuce, salami, and unpasteurized milk and juice. […] Source of Foodborne Illness: Main food vehicles include soft cheese, unpasteurized milk, ready-to-eat processed meat (hot dogs and deli meats), cooked seafood and shellfish products, fresh fruits and vegetables, and prepared, stored, deli salads. Compared to other microorganisms, L. monocytogenes is relatively resistant to heat, salt, and acidity. It can also grow at refrigeration temperatures.

• #63 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Fish and shellfish are a common source of food poisoning. […] Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish. […] Rice is a high-risk food when it comes to food poisoning. […] Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning. […] Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning. […] They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing. […] Unpasteurized dairy has been associated with a high risk of food poisoning. […] Raw and undercooked eggs can carry Salmonella bacteria.

• #64 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Fish and shellfish are a common source of food poisoning. […] Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish. […] Rice is a high-risk food when it comes to food poisoning. […] Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning. […] Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning. […] They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing. […] Unpasteurized dairy has been associated with a high risk of food poisoning. […] Raw and undercooked eggs can carry Salmonella bacteria.

• #65 Top Foods That Cause Food Poisoning

  https://www.webmd.com/food-recipes/food-poisoning/ss/slideshow-food-poisoning-most-common-foods

  Every year, 1.35 million people in the U.S. get salmonella. […] Eating tainted raw oysters can give you vibriosis, which causes diarrhea, vomiting, fever, and chills in more than 80,000 Americans every year. […] Eating soft cheeses made with raw milk is much riskier than pasteurized cheeses. […] E. coli became a household name in the early 1990s, when more than 700 adults and kids fell ill from undercooked hamburger patties sold by a fast-food chain. […] These ballpark staples are precooked. […] You can come down with food poisoning from 20 minutes to 6 days after your meal. […] To avoid foodborne illness, take it seriously. It sends 128,000 people to the hospital every year.

• #66 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Improper food storage, preparation, and hygiene can lead to food poisoning. […] Food poisoning happens when people consume food that is contaminated with harmful bacteria, parasites, viruses or toxins. […] Certain foods are more likely to cause food poisoning than others, especially if they are improperly stored, prepared or cooked. […] Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning. […] These bacteria often contaminate fresh poultry meat during the slaughtering process, and they can survive up until cooking kills them. […] Vegetables and leafy greens are a common source of food poisoning, especially when eaten raw. […] Vegetables and leafy greens can become contaminated with harmful bacteria, such as E. coli, Salmonella and Listeria.

• #67 Top Foods That Cause Food Poisoning

  https://www.webmd.com/food-recipes/food-poisoning/ss/slideshow-food-poisoning-most-common-foods

  Theyre seeds that have sprouted. Raw and lightly cooked sprouts, especially clover and alfalfa, have caused multistate outbreaks of food poisoning every year since 2006. […] Its one of the most dangerous sources of foodborne illness and is illegal in some states. Its milk from animals that hasnt been heated, or pasteurized, to kill bacteria. Raw milk can harbor E. coli, listeria, campylobacter, and salmonella. […] Annually, salmonella-tainted eggs cause 79,000 U.S. cases of food poisoning and 30 deaths. […] Its rare, but raw flour can be contaminated with E. coli during harvesting, grinding, and sifting. […] Fresh salads are another top source of food poisoning. […] This poultry is Americas No. 1 choice of meat. And every year, about a million of us get sick after eating chicken.

• #68 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Fish and shellfish are a common source of food poisoning. […] Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish. […] Rice is a high-risk food when it comes to food poisoning. […] Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning. […] Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning. […] They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing. […] Unpasteurized dairy has been associated with a high risk of food poisoning. […] Raw and undercooked eggs can carry Salmonella bacteria.

• #69 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Fish and shellfish are a common source of food poisoning. […] Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish. […] Rice is a high-risk food when it comes to food poisoning. […] Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning. […] Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning. […] They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing. […] Unpasteurized dairy has been associated with a high risk of food poisoning. […] Raw and undercooked eggs can carry Salmonella bacteria.

• #70 Top Foods That Cause Food Poisoning

  https://www.webmd.com/food-recipes/food-poisoning/ss/slideshow-food-poisoning-most-common-foods

  Theyre seeds that have sprouted. Raw and lightly cooked sprouts, especially clover and alfalfa, have caused multistate outbreaks of food poisoning every year since 2006. […] Its one of the most dangerous sources of foodborne illness and is illegal in some states. Its milk from animals that hasnt been heated, or pasteurized, to kill bacteria. Raw milk can harbor E. coli, listeria, campylobacter, and salmonella. […] Annually, salmonella-tainted eggs cause 79,000 U.S. cases of food poisoning and 30 deaths. […] Its rare, but raw flour can be contaminated with E. coli during harvesting, grinding, and sifting. […] Fresh salads are another top source of food poisoning. […] This poultry is Americas No. 1 choice of meat. And every year, about a million of us get sick after eating chicken.

• #71 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Fish and shellfish are a common source of food poisoning. […] Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish. […] Rice is a high-risk food when it comes to food poisoning. […] Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning. […] Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning. […] They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing. […] Unpasteurized dairy has been associated with a high risk of food poisoning. […] Raw and undercooked eggs can carry Salmonella bacteria.

• #72 Top 9 Foods Most Likely to Cause Food Poisoning

  https://www.healthline.com/nutrition/foods-that-cause-food-poisoning

  Fish and shellfish are a common source of food poisoning. […] Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish. […] Rice is a high-risk food when it comes to food poisoning. […] Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning. […] Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning. […] They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing. […] Unpasteurized dairy has been associated with a high risk of food poisoning. […] Raw and undercooked eggs can carry Salmonella bacteria.

• #73 Food Poisoning: Signs & Symptoms, Treatment, Causes

  https://my.clevelandclinic.org/health/diseases/21167-food-poisoning

  You may be more likely to get sick from food poisoning or have a more severe reaction to food poisoning if your immune system isnt as strong as average. […] While complications from food poisoning are rare, they can be severe and, in some cases, even fatal. Severe dehydration is the most common risk, but some specific types of infections can cause other specific complications. For example: Miscarriage and stillbirth: Listeria infection is especially dangerous for a developing fetus because the bacteria can cause neurological damage and death. Kidney damage: E. coli can lead to hemolytic uremic syndrome (HUS) and kidney failure. Arthritis: Salmonella and campylobacter bacteria can cause chronic arthritis and joint damage. Nervous system and brain damage: Some bacteria or viruses can cause a brain infection called meningitis. […] Safe food handling practices are the most important way to prevent food poisoning. Those who harvest, handle and prepare food need to be alert at every stage of the process to prevent contamination.

• #74 Food poisoning Information | Mount Sinai – New York

  https://www.mountsinai.org/health-library/diseases-conditions/food-poisoning

  Infants and older people are at the greatest risk for food poisoning. You are also at higher risk if: You have a serious medical condition, such as kidney disease, diabetes, cancer, or HIV and/or AIDS. You have a weakened immune system. You travel outside of the United States to areas where you are exposed to germs that cause food poisoning. […] Pregnant and breastfeeding women should use extra care to avoid food poisoning.

• #75 Food poisoning during pregnancy | March of Dimes

  https://www.marchofdimes.org/find-support/topics/pregnancy/food-poisoning-during-pregnancy

  Food poisoning happens when you eat or drink something with harmful bacteria (germs) in it. […] Normal changes in your body during pregnancy may make you more likely to get food poisoning. […] During pregnancy, food poisoning can cause serious problems for you and your baby, including preterm birth, miscarriage and stillbirth. […] When people eat foods that have been contaminated with some types of bacteria (germs), viruses or parasites, they can get food poisoning (called foodborne illness). […] Pregnant people are at high risk of getting food poisoning because pregnancy affects the immune systems ability to fight foodborne infections. […] Listeriosis is a kind of food poisoning caused by Listeria bacteria. […] Salmonellosis is a kind of food poisoning caused by Salmonella bacteria. […] Other bacteria that can cause food poisoning include Campylobacter and E. Coli. These infections may cause pregnancy complications or harm your baby before or after birth.

• #76 Food Poisoning Causes, Symptoms, Diagnosis and Treatment – Cura4U

  https://cura4u.com/conditions/food-poisoning

  Patients with immunocompromising diseases, taking immunosuppressant medications or undergoing chemotherapy or radiotherapy have a greater risk of getting infected. […] On a global scale, food poisoning has lessened compared to the previous decade due to advanced sanitary measures. […] If you have been diagnosed with bacterial food poisoning, your doctor may prescribe a dose of antibiotics to kill the particular bacteria. […] Remember that antibiotics will not help with viral or parasitic food poisoning.

• #77 Foodborne illness – Wikipedia

  https://en.wikipedia.org/wiki/Foodborne_illness

  Most foodborne parasites are zoonoses. […] Several foods can naturally contain toxins, many of which are not produced by bacteria. […] The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer’s age and overall health. […] Foodborne illness often occurs as travelers’ diarrhea in persons whose gut microbiota is unaccustomed to organisms endemic to the visited region.

• #78 Food Poisoning: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/175569-overview

  Food poisoning is defined as an illness caused by the consumption of food or water contaminated with bacteria and/or their toxins, or with parasites, viruses, or chemicals. The most common pathogens are Norovirus, Escherichia coli, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. […] The pathogenesis of diarrhea in food poisoning is classified broadly into either noninflammatory or inflammatory types. Noninflammatory diarrhea is caused by the action of enterotoxins on the secretory mechanisms of the mucosa of the small intestine, without invasion. This leads to large volume watery stools in the absence of blood, pus, or severe abdominal pain. […] Inflammatory diarrhea is caused by the action of cytotoxins on the mucosa, leading to invasion and destruction. The colon or the distal small bowel commonly is involved. The diarrhea usually is bloody; mucoid and leukocytes are present.

• #79 Food Poisoning: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/175569-overview

  Food poisoning is defined as an illness caused by the consumption of food or water contaminated with bacteria and/or their toxins, or with parasites, viruses, or chemicals. The most common pathogens are Norovirus, Escherichia coli, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. […] The pathogenesis of diarrhea in food poisoning is classified broadly into either noninflammatory or inflammatory types. Noninflammatory diarrhea is caused by the action of enterotoxins on the secretory mechanisms of the mucosa of the small intestine, without invasion. This leads to large volume watery stools in the absence of blood, pus, or severe abdominal pain. […] Inflammatory diarrhea is caused by the action of cytotoxins on the mucosa, leading to invasion and destruction. The colon or the distal small bowel commonly is involved. The diarrhea usually is bloody; mucoid and leukocytes are present.

• #80 The Facts About Food Poisoning: Most Cases Happen at Home | Mount Sinai Today

  https://health.mountsinai.org/blog/the-facts-about-food-poisoning-most-cases-happen-at-home/

  Campylobacter: Usually stemming from eating raw or uncooked poultry or drinking untreated water, campylobacter gives you diarrhea. […] Staphylococcus aureus: This bacterium primarily causes skin and soft tissue infection. Some people can carry it on their hands. When they prepare or serve food without washing hands, this bacteria can produce a toxin that causes nausea, vomiting, stomach cramps, and diarrhea. […] It is worth noting that listeriosis, or listeria infection, is rare compared with these other illnesses. Listeriosis can become serious and can be fatal for people at higher risk for severe disease, such as the elderly, pregnant persons, and people with weakened immune systems.

• #81 Food Poisoning: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/175569-overview

  Food poisoning is defined as an illness caused by the consumption of food or water contaminated with bacteria and/or their toxins, or with parasites, viruses, or chemicals. The most common pathogens are Norovirus, Escherichia coli, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. […] The pathogenesis of diarrhea in food poisoning is classified broadly into either noninflammatory or inflammatory types. Noninflammatory diarrhea is caused by the action of enterotoxins on the secretory mechanisms of the mucosa of the small intestine, without invasion. This leads to large volume watery stools in the absence of blood, pus, or severe abdominal pain. […] Inflammatory diarrhea is caused by the action of cytotoxins on the mucosa, leading to invasion and destruction. The colon or the distal small bowel commonly is involved. The diarrhea usually is bloody; mucoid and leukocytes are present.

• #82 Estimates: Burden of Foodborne Illness in the United States | Food Safety | CDC

  https://www.cdc.gov/food-safety/php/data-research/foodborne-illness-burden/index.html

  CDC estimated the average number of U.S. foodborne illnesses, hospitalizations, and deaths in 2019 caused by seven major pathogens. […] The major pathogens, excluding Toxoplasma gondii, caused an estimated 9.9 million domestically acquired foodborne illnesses. […] An estimated 53,300 hospitalizations resulted from domestically acquired foodborne illnesses caused by the seven pathogens. […] An estimated 931 deaths resulted from domestically acquired foodborne illnesses caused by the seven pathogens. […] Norovirus was the leading cause of domestically acquired foodborne illnesses (5.5 million) and hospitalizations from these illnesses (22,400). […] Salmonella was the leading cause of domestically acquired foodborne illnesses resulting in death (238). […] Non-O157 serogroups caused 76% of STEC illnesses compared with 24% caused by O157 serotypes. […] Invasive Listeria caused 1,050 non-pregnancy-associated illnesses and 198 pregnancy-associated illnesses.

• #83 Food Poisoning: Signs & Symptoms, Treatment, Causes

  https://my.clevelandclinic.org/health/diseases/21167-food-poisoning

  You may be more likely to get sick from food poisoning or have a more severe reaction to food poisoning if your immune system isnt as strong as average. […] While complications from food poisoning are rare, they can be severe and, in some cases, even fatal. Severe dehydration is the most common risk, but some specific types of infections can cause other specific complications. For example: Miscarriage and stillbirth: Listeria infection is especially dangerous for a developing fetus because the bacteria can cause neurological damage and death. Kidney damage: E. coli can lead to hemolytic uremic syndrome (HUS) and kidney failure. Arthritis: Salmonella and campylobacter bacteria can cause chronic arthritis and joint damage. Nervous system and brain damage: Some bacteria or viruses can cause a brain infection called meningitis. […] Safe food handling practices are the most important way to prevent food poisoning. Those who harvest, handle and prepare food need to be alert at every stage of the process to prevent contamination.

• #84 Foodborne illness – Wikipedia

  https://en.wikipedia.org/wiki/Foodborne_illness

  Foodborne illness usually arises from improper handling, preparation, or food storage. However, many cases result from the immune system’s response to unfamiliar microbes rather than from direct microbial damage, explaining why local populations often tolerate food that sickens travelers. […] Bacteria are a common cause of foodborne illness. In 2000, the United Kingdom reported the individual bacteria involved as the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%. […] In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. […] The most common bacterial foodborne pathogens are: Campylobacter jejuni which can lead to secondary Guillain-Barr syndrome and periodontitis, Clostridium perfringens, the „cafeteria germ”, Salmonella spp. its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens, Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome.

• #85 Food Poisoning (for Parents) | Nemours KidsHealth

  https://kidshealth.org/en/parents/food-poisoning.html

  Listeria bacteria are mostly found in unpasteurized dairy products, smoked seafood, and processed meats like hot dogs and lunchmeats. […] Campylobacter bacteria most commonly infect meat, poultry, and unpasteurized milk. […] Staphylococcus aureus bacteria spread through hand contact, sneezing, or coughing. […] Shigella bacteria can infect seafood or raw fruits and vegetables. […] Hepatitis A virus is mostly contracted from eating raw shellfish or foods that have been handled by someone who is infected. […] Norovirus infections spread easily from person to person, especially in crowded settings, like daycares and schools.

• #86 Foodborne illness – Wikipedia

  https://en.wikipedia.org/wiki/Foodborne_illness

  Proper storage and refrigeration of food help in the prevention of food poisoning. […] At home, prevention mainly consists of good food safety practices. Many forms of bacterial poisoning can be prevented by cooking food sufficiently, and either eating it quickly or refrigerating it effectively. […] Enterotoxins are potent compounds produced by various microorganisms that specifically target and damage the intestines, causing many of the most rapid and severe forms of food poisoning. […] Enterotoxins can produce illness even when the microbes that produced them have been killed. […] Foodborne viral infection are usually of intermediate (1-3 days) incubation period, causing illnesses which are self-limited in otherwise healthy individuals; they are similar to the bacterial forms described above.

• #87 Food Poisoning: Signs & Symptoms, Treatment, Causes

  https://my.clevelandclinic.org/health/diseases/21167-food-poisoning

  You may be more likely to get sick from food poisoning or have a more severe reaction to food poisoning if your immune system isnt as strong as average. […] While complications from food poisoning are rare, they can be severe and, in some cases, even fatal. Severe dehydration is the most common risk, but some specific types of infections can cause other specific complications. For example: Miscarriage and stillbirth: Listeria infection is especially dangerous for a developing fetus because the bacteria can cause neurological damage and death. Kidney damage: E. coli can lead to hemolytic uremic syndrome (HUS) and kidney failure. Arthritis: Salmonella and campylobacter bacteria can cause chronic arthritis and joint damage. Nervous system and brain damage: Some bacteria or viruses can cause a brain infection called meningitis. […] Safe food handling practices are the most important way to prevent food poisoning. Those who harvest, handle and prepare food need to be alert at every stage of the process to prevent contamination.

• #88 Definition & Facts of Food Poisoning – NIDDK

  https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/definition-facts

  Food poisoning, also called foodborne illness, is an infection or irritation of your digestive tract that spreads through food or drinks. Viruses, bacteria, and parasites cause most food poisoning. Harmful chemicals may also cause food poisoning. […] Food poisoning is most often acute, meaning it happens suddenly and lasts a short time. […] In some cases, food poisoning can lead to dehydration, hemolytic uremic syndrome, or other complications. However, serious complications are uncommon. […] The most common cause of HUS is infection with a strain of Escherichia coli (E. coli) bacterium called E. coli O157:H7, although other bacteria and viruses may also cause this condition. […] Some types of food poisoning during pregnancy can cause complications, such as dehydration, for the pregnant woman or can affect the fetus. For example, food poisoning by the bacterium Listeria can cause miscarriage or stillbirth. […] Guillain-Barre syndrome, which may occur after food poisoning caused by bacteria or viruses, most commonly Campylobacter jejuni. […] Reactive arthritis, which may occur after food poisoning by certain bacteria, viruses, and parasites, including Campylobacter jejuni and Salmonella.

• #89 Food Poisoning: Vomiting, Symptoms, Causes, Types & Treatment

  https://www.medicinenet.com/food_poisoning/article.htm

  Some „food poisonings” may not be due to toxins or chemicals in food but to infectious agents that happen to contaminate the food. […] Hemorrhagic E. coli 0157:H7 and Yersinia enterocolitica infections have a long incubation period of 3 to 5 days. […] Chemical and bacterial infections have a short incubation of less than 16 to 24 hours. […] The first and most important complication of food poisoning is dehydration. Food poisoning can cause significant loss of body water and changes in the electrolyte levels in the blood. […] Other complications of food poisoning are specific to the type of infection. Some are listed in the causes of food poisoning such as HUS, TTP, or encephalopathy.

• #90 Preventing and Treating Food Poisoning | Banner Health

  https://www.bannerhealth.com/services/infectious-disease/treatment/food-poisoning

  Most of the time, you can treat food poisoning at home. […] Some over-the-counter (OTC) medications can help with your symptoms. […] Sometimes, food poisoning can cause serious complications. […] While food poisoning usually goes away without complications, in rare cases it can cause more serious, long-term problems such as: Blood clots that form in the kidneys, Hemolytic uremic syndrome, which can cause kidney failure, Bacteria that spreads to the bloodstream, Sepsis, which is a condition where your immune system damages your body, Meningitis, which is swelling that can affect the brain and spinal cord, Brain damage, Nerve damage, Pregnancy complications, Guillain-Barr syndrome (GBS), Irritable bowel syndrome (IBS), Arthritis, Difficulty breathing. […] If you think you got food poisoning from a restaurant, grocery store or other food establishment, you should report it to your local health department.

• #91 Definition & Facts of Food Poisoning – NIDDK

  https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/definition-facts

  Food poisoning, also called foodborne illness, is an infection or irritation of your digestive tract that spreads through food or drinks. Viruses, bacteria, and parasites cause most food poisoning. Harmful chemicals may also cause food poisoning. […] Food poisoning is most often acute, meaning it happens suddenly and lasts a short time. […] In some cases, food poisoning can lead to dehydration, hemolytic uremic syndrome, or other complications. However, serious complications are uncommon. […] The most common cause of HUS is infection with a strain of Escherichia coli (E. coli) bacterium called E. coli O157:H7, although other bacteria and viruses may also cause this condition. […] Some types of food poisoning during pregnancy can cause complications, such as dehydration, for the pregnant woman or can affect the fetus. For example, food poisoning by the bacterium Listeria can cause miscarriage or stillbirth. […] Guillain-Barre syndrome, which may occur after food poisoning caused by bacteria or viruses, most commonly Campylobacter jejuni. […] Reactive arthritis, which may occur after food poisoning by certain bacteria, viruses, and parasites, including Campylobacter jejuni and Salmonella.

• #92 Definition & Facts of Food Poisoning – NIDDK

  https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/definition-facts

  Food poisoning, also called foodborne illness, is an infection or irritation of your digestive tract that spreads through food or drinks. Viruses, bacteria, and parasites cause most food poisoning. Harmful chemicals may also cause food poisoning. […] Food poisoning is most often acute, meaning it happens suddenly and lasts a short time. […] In some cases, food poisoning can lead to dehydration, hemolytic uremic syndrome, or other complications. However, serious complications are uncommon. […] The most common cause of HUS is infection with a strain of Escherichia coli (E. coli) bacterium called E. coli O157:H7, although other bacteria and viruses may also cause this condition. […] Some types of food poisoning during pregnancy can cause complications, such as dehydration, for the pregnant woman or can affect the fetus. For example, food poisoning by the bacterium Listeria can cause miscarriage or stillbirth. […] Guillain-Barre syndrome, which may occur after food poisoning caused by bacteria or viruses, most commonly Campylobacter jejuni. […] Reactive arthritis, which may occur after food poisoning by certain bacteria, viruses, and parasites, including Campylobacter jejuni and Salmonella.

• #93

• #94 Food Poisoning: Signs & Symptoms, Treatment, Causes

  https://my.clevelandclinic.org/health/diseases/21167-food-poisoning

  You may be more likely to get sick from food poisoning or have a more severe reaction to food poisoning if your immune system isnt as strong as average. […] While complications from food poisoning are rare, they can be severe and, in some cases, even fatal. Severe dehydration is the most common risk, but some specific types of infections can cause other specific complications. For example: Miscarriage and stillbirth: Listeria infection is especially dangerous for a developing fetus because the bacteria can cause neurological damage and death. Kidney damage: E. coli can lead to hemolytic uremic syndrome (HUS) and kidney failure. Arthritis: Salmonella and campylobacter bacteria can cause chronic arthritis and joint damage. Nervous system and brain damage: Some bacteria or viruses can cause a brain infection called meningitis. […] Safe food handling practices are the most important way to prevent food poisoning. Those who harvest, handle and prepare food need to be alert at every stage of the process to prevent contamination.

• #95 Preventing and Treating Food Poisoning | Banner Health

  https://www.bannerhealth.com/services/infectious-disease/treatment/food-poisoning

  Most of the time, you can treat food poisoning at home. […] Some over-the-counter (OTC) medications can help with your symptoms. […] Sometimes, food poisoning can cause serious complications. […] While food poisoning usually goes away without complications, in rare cases it can cause more serious, long-term problems such as: Blood clots that form in the kidneys, Hemolytic uremic syndrome, which can cause kidney failure, Bacteria that spreads to the bloodstream, Sepsis, which is a condition where your immune system damages your body, Meningitis, which is swelling that can affect the brain and spinal cord, Brain damage, Nerve damage, Pregnancy complications, Guillain-Barr syndrome (GBS), Irritable bowel syndrome (IBS), Arthritis, Difficulty breathing. […] If you think you got food poisoning from a restaurant, grocery store or other food establishment, you should report it to your local health department.

• #96 Preventing and Treating Food Poisoning | Banner Health

  https://www.bannerhealth.com/services/infectious-disease/treatment/food-poisoning

  Most of the time, you can treat food poisoning at home. […] Some over-the-counter (OTC) medications can help with your symptoms. […] Sometimes, food poisoning can cause serious complications. […] While food poisoning usually goes away without complications, in rare cases it can cause more serious, long-term problems such as: Blood clots that form in the kidneys, Hemolytic uremic syndrome, which can cause kidney failure, Bacteria that spreads to the bloodstream, Sepsis, which is a condition where your immune system damages your body, Meningitis, which is swelling that can affect the brain and spinal cord, Brain damage, Nerve damage, Pregnancy complications, Guillain-Barr syndrome (GBS), Irritable bowel syndrome (IBS), Arthritis, Difficulty breathing. […] If you think you got food poisoning from a restaurant, grocery store or other food establishment, you should report it to your local health department.

• #97 Foodborne illness – Wikipedia

  https://en.wikipedia.org/wiki/Foodborne_illness

  Most foodborne parasites are zoonoses. […] Several foods can naturally contain toxins, many of which are not produced by bacteria. […] The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer’s age and overall health. […] Foodborne illness often occurs as travelers’ diarrhea in persons whose gut microbiota is unaccustomed to organisms endemic to the visited region.

• #98 How Long Until Food Poisoning Takes Effect? | University of Utah Health

  https://healthcare.utah.edu/the-scope/health-library/all/2022/12/how-long-until-food-poisoning-takes-effect

  Food poisoning generally takes about six hours to take effect, but most people get through it all right. […] Food poisoning’s going to take about six hours to hit you. […] The most common one we see is Staph aureus, which affects things like potato salad, mayonnaise-based sorts of foods. […] If you eat less than that, you won’t get sick. […] Most of the time, it’s six hours. […] If you’re otherwise healthy and you think you can get through it, it’s probably going to last six to 12 hours, and then you should feel better. […] It absolutely could, and that’s the tough thing with food poisoning. […] There are lots of things that go through my mind so, definitely, if you’re not feeling better after even six hours, you may consider getting checked out.

• #99 Foodborne illness – Wikipedia

  https://en.wikipedia.org/wiki/Foodborne_illness

  Most foodborne parasites are zoonoses. […] Several foods can naturally contain toxins, many of which are not produced by bacteria. […] The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer’s age and overall health. […] Foodborne illness often occurs as travelers’ diarrhea in persons whose gut microbiota is unaccustomed to organisms endemic to the visited region.

• #100 Food Poisoning: Symptoms, Causes, Diagnosis and Treatment | MedPark Hospital

  https://www.medparkhospital.com/en-US/disease-and-treatment/food-poisoning

  Food poisoning is an illness caused by consuming foods and drinks contaminated with microbes such as bacteria (or bacterial toxins), viruses, and parasites, or sometimes heavy metal toxins. […] Food poisoning is caused by food or drink contamination with infectious organisms. Germs can pass from infected people preparing food without washing their hands before cooking or from contaminated foods or drinks that are not correctly washed or adequately heated. […] Factors influencing infection or symptom severity variation among people are, for example: Age and medical conditions: Certain pathogens such as rotavirus usually cause illness in children than in adults; it is probably due to alteration of the intestinal mucus layer in the small intestine. […] Symptoms can begin within a few hours or days after exposure to contaminated foods.

• #101 Foodborne illness – Wikipedia

  https://en.wikipedia.org/wiki/Foodborne_illness

  Foodborne illness usually arises from improper handling, preparation, or food storage. However, many cases result from the immune system’s response to unfamiliar microbes rather than from direct microbial damage, explaining why local populations often tolerate food that sickens travelers. […] Bacteria are a common cause of foodborne illness. In 2000, the United Kingdom reported the individual bacteria involved as the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%. […] In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. […] The most common bacterial foodborne pathogens are: Campylobacter jejuni which can lead to secondary Guillain-Barr syndrome and periodontitis, Clostridium perfringens, the „cafeteria germ”, Salmonella spp. its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens, Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome.

• #102

  https://www.who.int/news-room/fact-sheets/detail/food-safety

  Some parasites, such as fish-borne trematodes, are only transmitted through food. […] Prions, infectious agents composed of protein, are unique in that they are associated with specific forms of neurodegenerative disease. […] Of most concern for health are naturally occurring toxins and environmental pollutants. […] The burden of foodborne diseases on public health and economies has often been underestimated due to underreporting and difficulty in establishing causal relationships between food contamination and resulting illness or death. […] The 2015 WHO report on the estimates of the global burden of foodborne diseases presented the first-ever estimates of disease burden caused by 31 foodborne agents (bacteria, viruses, parasites, toxins and chemicals) at global and sub-regional levels, highlighting that more than 600 million cases of foodborne illnesses and 420 000 deaths could occur in a year.

• #103

  https://www.who.int/news-room/fact-sheets/detail/food-safety

  The 2019 World Bank report on the economic burden of foodborne diseases indicated that the total productivity loss associated with foodborne disease in low- and middle-income countries was estimated at US$ 95.2 billion per year, and the annual cost of treating foodborne illnesses is estimated at US$ 15 billion.

• #104 Food Poisoning: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/175569-overview

  A major contributor to seafood contamination with foodborne pathogens appears to be naturally occurring biofilm formation. […] Most food-borne illnesses are mild and improve without any specific treatment. Some patients have severe disease and require hospitalization, aggressive hydration, and antibiotic treatment. […] The best ways to prevent food poisoning caused by infectious agents are as follows: Practice strict personal hygiene, Cook all foods adequately, Avoid cross-contamination of raw and cooked foods, Keep all foods at appropriate temperatures (ie, refrigerated items: 40F; hot items: 140F).

• #105 Common Causes of Food Poisoning Recalls and How to Avoid Getting Sick | Scientific American

  https://www.scientificamerican.com/article/common-causes-of-food-poisoning-recalls-and-how-to-avoid-getting-sick/

  If ingested, however, these bacteria can infect other areas of the body, causing diarrhea, vomiting and stomach pain. […] Some severe strains (such as those that produce so-called Shiga toxin) can lead to life-threatening dehydration and serious kidney damage. […] Unclean water and unpasteurized beverages (such as raw milk) can also spread E. coli. […] Eating certain foods raw or unprocessed, such as raw eggs or unpasteurized milk, can cause outbreaks. […] Listeria contamination is especially difficult for manufacturers to prevent. […] If it enters the bloodstream, it can lead to a blood infection, or septicemia, or it can infect your neural system, leading to things like meningitis, or inflammation of the brain and spinal cord. […] Norovirus is a genus of very contagious viruses that can cause nausea, vomiting, diarrhea and stomach pain. […] This foodborne illness is estimated to sicken around one in 15 people in the U.S. each year. […] Part of the Caliciviridae family of viruses, Norovirus causes the stomach and intestines to swell, initiating gastroenteritis. […] The CDC emphasizes these four steps to food safety.

• #106 Factsheet – Health Protection Surveillance Centre

  https://www.hpsc.ie/a-z/gastroenteric/foodborneillness/factsheet/

  Most of the time, food poisoning causes symptoms which last 1 to 3 days and can be managed at home. Food poisoning caused by some germs (bacteria) can cause symptoms which last a week. […] Antibiotics and anti-diarrhoeal medication are not normally needed to treat food poisoning. Very rarely a severe case of bacterial infection (e.g. typhoid) will require antibiotics but this is the exception. […] The following are the best methods to prevent food poisoning: Handwashing: always wash your hands with soap and running water and especially: after using or cleaning the toilet, after attending to anyone with diarrhoea or vomiting, after touching anything contaminated by diarrhoea or vomiting, after handling contaminated clothing or bedding (including nappies), after handling household and garden waste or rubbish, after touching or handling pets or other animals, on returning to the house having been working in the garden or on the farm, before handling, preparing, serving, or consuming food or drink.

• #107 Food Poisoning (Foodborne Illness) | Ausmed

  https://www.ausmed.com/learn/articles/food-poisoning

  Ways in which food can become contaminated by harmful pathogens and toxins include: Poor preparation (e.g. undercooking meat), Food being handled without prior handwashing, Food being handled by an unwell person, Food being touched by pets, flies, insects etc., Cross-contamination (e.g. using a chopping board for raw meat that is then used for cooked meat without being washed in between), Unsafe food storage (e.g. storing food at temperatures that allow bacteria to grow and multiply), Fruit, vegetables and eggs coming into contact with animal manure, Letting food progress past its use-by date.

• #108 Food Poisoning: Symptoms, Causes, Diagnosis and Treatment | MedPark Hospital

  https://www.medparkhospital.com/en-US/disease-and-treatment/food-poisoning

  Common symptoms are gastrointestinal upsets such as nausea, vomiting, diarrhea (either watery or mucous-bloody), abdominal cramps, and fever. […] Personal hygiene plays a vital role in preventing food poisoning. It is essential to wash your hands before eating or after activities that could cause contamination, such as going to a toilet, blowing your nose, touching pets or animals, disposing of garbage, or changing diapers. […] Another important preventive measure is being mindful of food safety. You should avoid taking unpasteurized milk. Wash fruits and vegetables thoroughly before eating or cooking, and maintain the refrigerator temperature below 4.4 oC (40 oF) and the freezer below -18 oC (0 oF). […] In most cases, food poisoning resolves on its own without specific treatments. Treatments aim to maintain the balance of fluids and electrolytes lost through diarrhea and vomiting.

• #109 Food Poisoning: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/175569-overview

  A major contributor to seafood contamination with foodborne pathogens appears to be naturally occurring biofilm formation. […] Most food-borne illnesses are mild and improve without any specific treatment. Some patients have severe disease and require hospitalization, aggressive hydration, and antibiotic treatment. […] The best ways to prevent food poisoning caused by infectious agents are as follows: Practice strict personal hygiene, Cook all foods adequately, Avoid cross-contamination of raw and cooked foods, Keep all foods at appropriate temperatures (ie, refrigerated items: 40F; hot items: 140F).

• #110 Food poisoning – Diagnosis and treatment – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/food-poisoning/diagnosis-treatment/drc-20356236

  A diagnosis is based on a physical exam and a review of things that may be causing vomiting, diarrhea or other symptoms. […] When one person or a family gets food poisoning, it’s hard to know what food was contaminated. […] Treatment for food poisoning depends on how severe your symptoms are and what caused the illness. […] If the illness is caused by bacteria, you may be prescribed an antibiotic. […] Drugs that target parasites, called antiparasitics, are usually prescribed for parasitic infections. […] Foods that can cause food poisoning.

• #111 Food Poisoning | FoodSafety.gov

  https://www.foodsafety.gov/food-poisoning

  Food poisoning any illness or disease that results from eating contaminated food affects millions of Americans each year. […] The Federal government estimates that there are about 48 million cases of foodborne illness annually the equivalent of sickening 1 in 6 Americans each year. […] Bacteria and viruses are the most common cause of food poisoning. […] Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. […] Some cases of food poisoning can be linked to either natural toxins or added chemical toxins.

• #112 Diagnosis and Management of Foodborne Illness | AAFP

  https://www.aafp.org/pubs/afp/issues/2015/0901/p358.html

  The Centers for Disease Control and Prevention estimates that each year, one in six Americans will experience a foodborne illness. The most common causes in the United States are viruses, such as norovirus; bacteria, such as Salmonella, Escherichia coli, Campylobacter, and Listeria; and parasites, such as Toxoplasma gondii and Giardia. […] Foodborne illness can be caused by a multitude of microorganisms such as viruses, bacteria, and parasites. Foodborne illnesses are becoming a greater challenge because of new and emerging microorganisms and toxins, the growth of antibiotic resistance, increasing food contamination caused by new environments and methods of food production, and an increase in multistate outbreaks. There are more than 250 identified pathogens that cause foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that one in six Americans (approximately 48 million) will become sick from a foodborne pathogen each year, resulting in 128,000 hospitalizations and 3,000 deaths. Most foodborne illnesses, hospitalizations, and deaths are caused by one of eight common pathogens: norovirus, nontyphoidal Salmonella, Clostridium perfringens, Campylobacter, Staphylococcus aureus, Toxoplasma gondii, Listeria monocytogenes, and Shiga toxin-producing Escherichia coli. […] New pathogens emerge constantly, whereas others decrease in significance or disappear altogether. Predicting the emergence or disappearance of specific pathogens other than in the setting of an identified outbreak is difficult and has not significantly prevented or limited foodborne illnesses.

• #113 Food Poisoning — The Basics

  https://www.eatright.org/food/home-food-safety/safe-food-storage/food-poisoning-the-basics

  Food poisoning (also known as foodborne illness or foodborne disease) is an illness caused by bacteria or other pathogens in food. Food poisoning causes an estimated 48 million illnesses (1 out of 6 Americans) with 128,000 hospitalizations and 3,000 deaths each year in the United States, according to the Centers for Disease Control and Prevention. […] The top five pathogens accounting for the vast majority of food poisoning outbreaks include: Norovirus, Salmonella, Clostridium perfringens, Campylobacter and Staphylococcus aureus. Food poisoning also can result from foods or drinks that are contaminated with Escherichia coli (E.Coli), Listeria and Clostridium botulinum (or botulism) and result in severe reactions requiring hospitalization. […] Although long-term risks of food poisoning are relatively rare, they can be very serious when they do happen, resulting in problems such as kidney failure, chronic arthritis and brain or nerve damage. In extreme cases, foodborne illness can result in death.

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