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Foodborne Illness

Disease resulting from consumption of food contaminated with pathogenic bacteria, viruses, parasites, or their toxins.

Also: Food Poisoning

CDC estimates 1 in 6 Americans (48 million) experience foodborne illness annually. Most common pathogens include Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. High-risk groups: pregnant women, young children, older adults, and immunocompromised individuals. Prevention follows the four core principles: clean, separate, cook, chill.

How each textbook covers it

  • duyff-complete-food-and-nutrition-guide-5e

  • Krause and Mahan's Food and the Nutrition Care Process, 16th ed. — Chapter 8

    CDC estimates 1 in 6 Americans (48 million) experience foodborne illness annually. Most common pathogens include Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. High-risk groups: pregnant women, young children, older adults, and immunocompromised individuals. Prevention follows the four core principles: clean, separate, cook, chill.

Related terms

Food Safety, HACCP, Listeria