The Nature and Extent of Foodborne Disease,
Adley, C. C., & Ryan, M. P. (2016). The Nature and Extent of Foodborne Disease, (JANUARY), 1–10. http://doi.org/10.1016/B978-0-12-800723-5.00001-2
Foodborne disease (also referred to as foodborne illness or food poisoning) is any illness that results from the consumption of contaminated food, contaminated with pathogenic bacteria, viruses, or parasites. The economic costs associated with foodborne disease can be severe on people, food companies, and country reputation. Foodborne disease globally is still not under control and outbreaks can cause health and economic losses. The causes are unhygienic practices in food production, harvesting, and preparation. There are 31 main foodborne pathogens causing diseases; the significant ones such as Salmonella nontyphoidal, Campylobacter, Listeria, and Shiga toxin-producing Escherichia coli are monitored by national authorities, and outbreaks are assessed in depth to assess trends and determine the steps necessary to combat future outbreaks. Foodborne diseases can be mild with recovery in days, or severe resulting in hospitalization and death in certain patients.
Publication Type: Journal article