Foodborne Illness

There are two types of foodborne illnesses - food infection and food intoxication or poisoning. Food infections account for approximately 80 percent of all foodborne illnesses. The microorganisms that are ingested cause an infection by growing in the host’s intestine. The other 20 percent of foodborne illnesses are the result of food intoxication or poisoning. The toxin may be produced by bacteria growing on the food or by a chemical contaminant. Some plants and animals also produce toxins naturally. The most common food intoxicants come from bacteria.

Symptoms of Foodborne Illness

Symptoms of foodborne illness usually include inflammation of the gastrointestinal tract lining (gastroenteritis), nausea, abdominal cramps, diarrhea, and vomiting. About one-third of all diarrhea cases in the United States have been reported to be due to foodborne illnesses. The severity of diarrhea or any of the other symptoms will vary depending on the type of causative agent, the amount of it consumed, and the age and susceptibility of the immune system of the affected individual. Those who are the most seriously affected by foodborne illness are the very young, the very old, and those with their immune systems compromised by disease. The mild cases of foodborne illness usually subside with time, and dehydration resulting from diarrhea and vomiting can be treated by the consumption of electrolyte-rich liquids. Severe cases, however, may result in hospitalization and even death.