Foodborne Illness (a.k.a. foodborne disease, food poisoning)
Infection or intoxication caused by the transfer of microbial or chemical
contaminates (substances that spoil or infect) from food or drinking water
to a human. In most cases, the contaminants are bacteria, parasites or viruses
Cross-contamination
The transfer of bacteria from foods, hands, utensils, or food preparation
surfaces to a food. This can be a particular problem with liquids from raw
meat, poultry and seafood, in that harmful bacteria can be transmitted to
previously uncontaminated foods
Food Additive
Any substance that is added to food and affects the food's characteristics.
Examples are preservatives, sweeteners, flavorings, artificial and natural
colorings, nutritional supplements.
Clostridium botulinum
A bacterium that lives in the soil and in the bottom of lakes, oceans, etc. It
is also sometimes found in moist, low-acid food, containing less than 2%
oxygen, and stored between 40� F (4� C) and 120� F (49� C). This
bacterium produces a toxin that causes
Staphylococcus aureus
This bacterium is carried on the skin and in nasal passages of humans
and often found in infected cuts and burns. These wounds should always
be covered with a water-proof bandage or plastic gloves to avoid contact
with food. Staphylococcus aureus produces
Clostridiums perfringens
A foodborne pathogen that persists as heat-stable spores. If foods are
only moderately cooked and allowed to remain at room temperature, the
spores can germinate and produce a harmful toxin.
Salmonella Enteritidis
A group of bacteria that can cause diarrheal illness in people. Most types
Salmonella live in the intestinal tracks of animals and birds and are
transmitted to humans by contaminated foods of animal origin.
Salmonella Enteritidis can silently infect the o
Campylobacter jejuni
This foodborne pathogen is the most common bacterial cause of diarrhea
in the United States, resulting in 1 to 6 million illnesses each year.
Children under the age of 1 have the highest rate of Campylobacter
species infections.
Yersina enterocolitica
A species of bacterium that primarily is carried in cattle, deer, pigs, and
birds. Humans acquire the bacterium by eating contaminated food,
especially raw or undercooked pork products. The preparation of raw pork
intestines (chitterlings) may be particul
Listeria monocytogenes
Unlike most bacteria, this pathogen can grow slowly at refrigerator
temperatures. It can also cause serious problems in vulnerable people,
especially pregnant women, newborns, people with weakened immune
systems and the elderly.
Escherichia coli O157:H7 (E. coli 157)
A bacterium that can produce a deadly toxin. Infections from
E. coli O157:H7 are estimated at 73,000 cases per year. While most
E. coli are normal residents of our small intestine and aids in digestion
and enable our bodies to create vitamin K, there are
Toxoplasma gondi
A parasite that causes toxoplasmosis, a very severe disease that can
cause central nervous system disorders, such as mental retardation and
visual impairment in children.
Anisakis
A parasite which has a life cycle involving fish and marine animals.
They are infective to humans and cause anisakiasis, and fish that have
been infected with Anisakis. Anisakiasis is a human parasitic infection of
the gastrointestinal tract caused by the
A parasite which has a life cycle involving fish and marine animals.
caused by the consumption of raw or
undercooked seafood containing larvae of the nematode Anisakis simplex.
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