FOOD ILLNESS

A foodborne illness (also foodborne disease) is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. True food poisoning occurs when a person ingests a contaminating chemical or a natural toxin, while most cases of foodborne illness are actually food infection caused by a variety of foodborne pathogenic bacteria, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. For foodborne illness caused by chemicals

Symptoms typically begin several hours to several days after ingestion and depending on the agent involved, can include one or more of the following: nausea, abdominal pain, vomiting, diarrhea, gastroenteritis, fever, headache or fatigue. In most cases the body is able to permanently recover after a short period of acute discomfort and illness. However, foodborne illness can result in permanent health problems or even death, especially in babies, pregnant women (and their fetuses), elderly people, sick people and others with weak immune systems. Foodborne illness is a major cause of reactive arthritis, which typically occurs 1–3 weeks afterward. Similarly, people with liver disease are especially susceptible to infections from Vibrio vulnificus, which can be found in oysters or crabs. Typically food poisoning is evident when uncooked, or unprepared food is eaten.