What is Foodborne Illness?
What are Pathogens?
What is Foodborne Illness?
Foodborne illness is a preventable public health challenge that affects millions of Americans annually. Foodborne illness comes from eating a contaminated food or drinking a contaminated beverage. Many types of pathogens or harmful bacteria, viruses, and parasites can be foodborne and lead to illness. Toxins or chemicals may also contaminate foods and cause illness as well. Although many cases of foodborne illness or "food poisoning" are not reported, the U.S. Centers for Disease Control and Prevention (CDC) estimates there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. Unfortunately, anyone may contract a foodborne illness. However, certain populations to include pregnant women, older adults, young children, and those with a weakened immune system are at greater risk for experiencing a lengthier illness, hospitalization or even death should they contract a foodborne illness.
What Are Pathogens?
A pathogen is any microorganism that is infectious or toxigenic that cause disease. Pathogens include harmful bacteria, viruses, parasites, and some fungi/yeasts. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Poor manufacturing processes or poor food preparation can allow microbes to grow in food and subsequently infect you.
Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria and other pathogens may be present on foods when you purchase them. Raw foods are the most common source of foodborne illnesses because they are not sterile; examples include raw meat and poultry that may have become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 10,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Escherichia coli (E. coli) bacteria sometimes persist in food products such as undercooked hamburger meat and unpasteurized fruit juice. These bacteria can have deadly consequences in vulnerable people, especially children and the elderly. Sources of produce contamination are varied as these foods are grown in soil and can become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in a restaurant or a home kitchen. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus.
When food is cooked and left out for more than 2 hours at room temperature, or one hour in temperatures exceeding 90°F, bacteria can multiply quickly. Most bacteria grow undetected because they don't produce a bad odor, change the color , texture, or taste of the food. Freezing food slows or stops bacteria's growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration also can slow the growth of some bacteria. Thorough cooking is needed to destroy the bacteria. Using a food thermometer is the best method to determine if a food product has been cooked to a safe minimum internal temperature.
Additional Information
- Foodborne diseases, pathogens and toxins (CDC)
- MICROBES in Sickness and in Health (NIH)
- Bacteria and Foodborne Disease (NIDDK)
- Foodborne Illness (CDC)
- Bad Bug Book (FDA/CFSAN)
- Foodborne Pathogens (www.FoodSafety.gov)