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Safety and Health Topics |
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Foodborne Disease |
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In
Focus |
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Foodborne diseases are the illnesses contracted from eating contaminated food or beverages.
Illnesses include foodborne intoxications and infections, which are often incorrectly referred to as
food poisoning. There are more than 250 different foodborne diseases. They
are caused by viruses, bacteria, parasites, toxins, metals, and prions. Symptoms of foodborne
illness range from mild gastroenteritis to life-threatening neurologic, hepatic,
and renal syndromes.
Botulism, Brucellosis, Campylobacter
enteritis, Escherichia coli, Hepatitis A,
Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis,
Viral gastroenteritis, Taeniasis and Trichinosis are examples of foodborne
diseases.
The following questions link to information relevant to foodborne disease.
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What OSHA standards apply?
Standards |
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How do I recognize hazards associated with foodborne disease?
Case Examples |
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How do I evaluate and investigate a foodborne disease outbreak?
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How can foodborne disease outbreaks be controlled and prevented?
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What additional information is available?
Related Safety and Health Topics Pages | Training | Other Resources |
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In Focus |
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