what is a foodborne illness

A foodborne illness, also known as food poisoning, is caused by consuming contaminated foods or beverages. It is typically the result of consuming foods contaminated with disease-causing microbes such as bacteria, viruses, and parasites, or harmful toxins or chemicals. These contaminants can enter the food at any stage of the production, delivery, or consumption chain, and can also be acquired through recreational or drinking water, contact with animals or their environment, or person-to-person spread. Common symptoms of foodborne illness include diarrhea, vomiting, abdominal cramps, nausea, fever, joint/back aches, and fatigue, with an incubation period ranging from several hours to one week. Some well-known foodborne infections are caused by bacteria like Campylobacter, E. coli, Listeria, and Salmonella, as well as other germs such as Cryptosporidium, Cyclospora, hepatitis A virus, Shigella, and Yersinia. Foodborne diseases contribute significantly to the global burden of disease and mortality, causing considerable socioeconomic impact through strains on health-care systems, lost productivity, and harming tourism and trade. It is estimated that nearly one in 10 people around the world fall ill after eating contaminated food, leading to over 420,000 deaths annually, with children under 5 years of age being disproportionately affected. Foodborne illnesses are preventable through interventions in food production, processing, and storage, as well as by teaching people to follow food safety practices when preparing food, such as washing hands and surfaces often. If experiencing symptoms of foodborne illness, individuals should refrain from working until they are symptom-free for at least 24 hours, as working while sick increases the risk of spreading illness to others.