food-borne disease

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food-borne disease



Illnesses caused by the ingestion of contaminated or toxic nutrients. Among the food-borne diseases are infectious diarrheas (e.g., those caused by Salmonella, Shigella, cholera, Escherichia coli, Campylobacter); helminth diseases (e.g., those caused by beef, pork, or pike tapeworms); protozoan infections (e.g., giardiasis); food poisoning (toxins produced by Bacillus cereus, Staphylococcus aureus, Clostridium botulinum, mushrooms, or ciguatera); and viral illnesses (esp. hepatitis A).

Proper selection, collection, preparation, and serving of food can reduce the risk of food-borne disease, esp. if combined with regular inspections of food-service facilities and periodic evaluations of food-service workers.

Disease Trends

An increase in food-borne illnesses has been seen in recent decades, probably as a result of increases in foreign trade and travel and the increased consumption of raw foods.

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