World Health Organization Foodborne Illness

The World Health Organization (WHO) defines foodborne illness as “any disease or injury resulting from the consumption of contaminated food.” Symptoms can range from mild to severe, and sometimes even death. Contamination can occur at any point during the food production process, including farming, harvesting, processing, packaging, storage, and transportation.

The most common pathogens that cause foodborne illness are bacteria, viruses, and parasites.

No one likes to get sick, but sometimes it’s unavoidable. When you do get sick, you want to know that you’re getting the best possible care. The World Health Organization is dedicated to ensuring that everyone has access to quality healthcare.

One of the ways they do this is by monitoring and investigating foodborne illnesses. These are illnesses that are caused by consuming contaminated food or water. They can range from mild stomach upset to life-threatening infections.

The WHO works with governments and other organizations to track foodborne illness outbreaks and develop policies to prevent them. They also provide guidance on how to respond effectively if an outbreak does occur. If you’re concerned about contracting a foodborne illness, there are some simple steps you can take to protect yourself.

Be sure to wash your hands thoroughly before eating, and cook food properly before consuming it. Avoiding raw or undercooked meat, poultry, and eggs can also help reduce your risk.

The Impact of Foodborne Diseases Around the World: WHO Global Burden of Foodborne Disease

What are the 5 Reportable Foodborne Illnesses?

There are five reportable foodborne illnesses in the United States: salmonellosis, shigellosis, E. coli O157:H7 infection, listeriosis, and campylobacteriosis. Salmonellosis is caused by Salmonella bacteria and can lead to severe diarrhea, vomiting, and fever. The illness is usually acquired by consuming contaminated food or water.

Shigellosis is caused by Shigella bacteria and also results in severe diarrhea, vomiting, and fever. This illness is often spread through person-to-person contact or consumption of contaminated food or water. E. coli O157:H7 infection is caused by a specific strain of E. coli bacteria that can lead to bloody diarrhea and kidney failure.

This illness is usually acquired through consumption of contaminated beef or produce items. Listeriosis is caused by Listeria monocytogenes bacteria and can cause serious respiratory infections, blood poisoning, meningitis, and stillbirths/miscarriages in pregnant women. This illness is often contracted through the consumption of contaminated dairy products or meats.

Campylobacteriosis is caused by Campylobacter jejuni bacteria and typically leads to mild-to-severe diarrheal illness with abdominal cramps and fever.

What are the 7 Major Foodborne Illnesses?

There are 7 major foodborne illnesses: E. coli, Listeria, Salmonella, Hepatitis A, Norovirus, Shigella, and Campylobacter. E. coli is a bacteria that can cause severe stomach cramps, diarrhea (often bloody), and vomiting. It can be found in undercooked ground beef and unpasteurized milk or juice.

Listeria is a bacteria that can cause fever, muscle aches, and gastrointestinal symptoms including diarrhea and vomiting. It can be found in unpasteurized dairy products and soft cheeses as well as deli meats and hot dogs that have not been reheated properly. Salmonella is a bacteria that causes fever, diarrhea (often bloody), nausea, and vomiting.

It can be found in raw eggs, poultry, meat, seafood, as well as unpasteurized milk and juices. Hepatitis A is a virus that causes fever , fatigue , loss of appetite , nausea , vomiting , abdominal pain , dark urine , clay-colored stools , joint pain , jaundice (yellowing of the skin). It can be found in contaminated water or food (such as shellfish ).

Norovirus is a virus that causes gastroenteritis (inflammation of the stomach or intestines). Symptoms include abdominal pain , diarrhea , headache , muscle aches/pains . Nausea/vomiting occurs in about 50% of cases; it tends to precede diarrheal illness by several hours .

Noroviruses are often called “stomach flu” although they are not related to influenza viruses . They are also commonly referred to as “food poisoning.” The virus is most commonly spread through contaminated food or water but can also be spread person-to-person .

Shigella is a bacteria that causes dysentery (severe diarrhea with blood). Symptoms include watery stool with blood and mucus ; abdominal pain ; tenesmus (feeling like you need to pass stool even when your bowels are empty) ; Fever may occur in up to 50% of people . Shigellosis usually resolves within 5–7 days without treatment however some people may require hospitalization for dehydration or severe disease .

The best way to prevent shigellosis is through good hand hygiene after using the toilet or changing diapers as well as ensuring food is cooked properly before eating .

What are the 5 Most Common Causes of Foodborne Illness?

There are many different types of foodborne illness, but the five most common are caused by bacteria, viruses, parasites, toxins, and chemicals. Bacteria are the most common cause of foodborne illness. They can enter food through contaminated water or soil, or from contact with an infected animal or person.

Once in food, they can multiply quickly and produce toxins that can make people sick. Common bacterial pathogens include Salmonella, E. coli, Listeria monocytogenes, and Campylobacter. Viruses are another common cause of foodborne illness.

They can contaminate food at any point during production, processing, or preparation. Foodworkers who are infected with a virus can contaminate foods they handle. Viruses also can be present in animal feces and water used for irrigating crops.

Common viral pathogens include norovirus (the “stomach flu”), hepatitis A virus, and rotavirus (which primarily affects young children). Parasites also can cause foodborne illness if their eggs or cysts contaminate food before it is consumed. Parasitic infections often occur when people eat raw or undercooked meat or fish that contains parasitic larvae.

The three main types of parasites that infect humans through contaminated food are tapeworms, roundworms (nematodes), and flukes (flatworms). Toxins produced by bacteria growing in food also can cause sickness. Some bacteria release toxins when they die; these toxins cannot be destroyed by cooking .

Clostridium botulinum is one type of bacterium that produces a toxin that causes botulism – a potentially fatal form of food poisoning . Some algae produce natural toxins that may contaminate seafood . Ciguatera fish poisoning is caused by consuming fish that have accumulated toxins produced by marine algae .

Chemicals sometimes contaminant foods as well , including heavy metals such as lead and mercury , pesticide residues , molds , and poisonous mushrooms .

What Does the Cdc Do for Foodborne Illness?

The Centers for Disease Control and Prevention (CDC) is the federal agency that protects public health and promotes human well-being by providing leadership and direction for disease control and prevention. The CDC also works to strengthen food safety systems in the United States through research, surveillance, outbreak response, education, and training. In recent years, the CDC has made great strides in improving our understanding of foodborne illness and developing new tools to prevent these illnesses.

For example, the CDC’s Foodborne Diseases Active Surveillance Network (FoodNet) tracks trends in 11 common foodborne illnesses in 10 states. This information helps us better understand which foods are linked to certain types of illness so that we can take steps to prevent them. The CDC also investigates outbreaks of foodborne illness to determine the source of contamination and develop recommendations for preventing future outbreaks.

In 2018, the CDC investigated 212 outbreaks of foodborne illness involving 4651 people. Of these, 121 were caused by pathogens (germs that cause disease), 74 were due to toxins (poisons produced by certain bacteria), and 17 were undetermined. One of the most important ways the CDC works to prevent foodborne illness is through education and training programs that help educate consumers about safe food handling practices and empower industry members with the knowledge they need to produce safe food products.

The FDA Consumer Update “5 Steps To Food Safety: Clean, Separate, Cook & Chill” provides easy-to-follow instructions on how to handle food safely at home. The FDA Food Safety Modernization Act also requires businesses that manufacture or process human food products sold in interstate commerce to have a written plan detailing how they will identify and address hazards associated with their products – a measure that will help ensure safer foods reach our grocery store shelves . However you choose celebrate this holiday season – cooking at home or enjoying a meal out – following some simple tips can help keep you and your loved ones healthy: wash your hands often; avoid cross contamination by keeping raw meat separate from ready-to-eat foods; cook foods to proper temperatures; refrigerate promptly;

World Health Organization Foodborne Illness


Food-Borne Diseases Pdf

The Centers for Disease Control and Prevention (CDC) estimates that each year, 48 million people in the United States get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. A foodborne disease is any illness that results from eating contaminated food. Contamination can occur at any point during food production or preparation.

Food can become contaminated by bacteria, viruses, or parasites; toxins produced by these organisms; or chemicals that are added to food or come into contact with it during processing. Most foodborne illnesses are caused by pathogens—microorganisms such as bacteria, viruses, and parasites that can contaminate food. When these pathogens enter the body through contaminated food, they multiply and cause illness.

Some pathogens produce toxins—poisons that can cause sickness even when only a small amount of contaminated food is consumed. Chemical contaminants also can causefoodborne illness. These include natural toxins (such as those found in some types of fish), pesticides, heavy metals (such as lead), and pollutants (such as mercury).

You can get sick from eating food that contains viruses or bacteria. You also might get sick if you eat foods containing harmful chemicals or poisons. The symptoms of a foodborne illness depend on which germ you swallowed and how much of it got into your body.

Often symptoms start within 2 hours after eating tainted food but they can begin days or even weeks later. They usually last for only a short time but sometimes they linger for weeks or months. Symptoms range from very mild to deadly serious—and even death itself may be just one more symptom of certain particularly virulent diseases like botulism poisoning.

Foodborne Illness Statistics Worldwide 2021

According to the World Health Organization, there are approximately 1.7 billion cases of foodborne illness worldwide each year. Of these, 550 million people become sick and 125 million people require hospitalization. In addition, 420,000 people die from foodborne illnesses each year – which is equivalent to one person every four seconds.

The majority of these deaths (75%) occur in children under the age of five years old. There are many different types of bacteria, viruses and parasites that can cause foodborne illness. However, the most common agents that cause food poisoning are Salmonella, Campylobacter, E. coli and Listeria monocytogenes.

These pathogens can contaminate various foods including poultry, eggs, dairy products, meat, seafood and fresh produce. contaminated water can also be a source of foodborne illness if it is used to wash or irrigate foods prior to harvest. Most often, foodborne illness is caused by improper handling or preparation of food.

For example, cross-contamination can occur when raw meat or poultry comes into contact with other foods or surfaces in the kitchen. This can happen if cutting boards and knives are not properly cleaned after being used for raw meat or poultry and then used for other foods without being washed again in between uses.

What are the 6 Food Borne Diseases

Foodborne illnesses are caused by consuming contaminated food. Contamination can occur at any stage of food production and handling, from farming to distribution to preparation. There are many different types of foodborne illness, but the six most common are:

1. Salmonella – This bacteria is commonly found in poultry and eggs, but can also be present in other foods like dairy products, meat, seafood, and even some fruits and vegetables. Symptoms include diarrhea, vomiting, abdominal cramps, and fever. 2. Escherichia coli (E. coli) – E. coli is a bacteria that can be found in undercooked beef or unpasteurized milk and dairy products.

Symptoms include severe abdominal cramps and bloody diarrhea. Some strains of E. coli can also lead to kidney failure. 3., Listeria monocytogenes – Listeria is a bacteria that can contaminate various foods including deli meats, hot dogs, soft cheeses, ice cream, and smoked seafoods .

Pregnant women are particularly susceptible to this illness as it can cause miscarriage or stillbirth . Symptoms for everyone else include fever , muscle aches , headache , stiff neck , confusion , loss of balance , convulsions . In serious cases , meningitis (inflammation of the brain) or septicemia (blood poisoning) can develop .

4., Campylobacter jejuni – Campylobacter is a bacteria typically found in poultry but it can also be present in red meat, unpasteurized milk , contaminated water , or raw shellfish . Symptoms include severe diarrhea (often bloody), cramping , abdominal pain , nausea , vomiting , and fever . 5., Staphylococcus aureus – Staphylococcus aureus is a type of bacteria that is often present on the skin or in the nose of healthy people .

It can enter the food supply through improper food handling techniques such as not washing hands after touching raw meat or not cooking food thoroughly . The symptoms associated with staphylococcal food poisoning depend on which toxin was secreted into the food but generally includes nausea , vomiting within 2-6 hours after eating contaminated food followed by diarrhea 24-48 hours later . 6., Vibrio vulnificus – Vibrio vulnificus is a type of bacteria that naturally occurs in warm salt water environments such as estuaries .

Food Borne Diseases Examples

Foodborne illnesses, also called food poisoning, occur every year in the United States. The Centers for Disease Control and Prevention (CDC) estimates that each year there are 48 million cases of foodborne illness, with 3,000 resulting in death. The most common symptoms of foodborne illness include vomiting, diarrhea, abdominal pain and cramps.

These can sometimes be accompanied by a fever. If you experience any of these symptoms after eating, it’s important to seek medical attention as soon as possible. There are many different types of bacteria and other pathogens that can cause food poisoning.

Some common examples include: • Salmonella – often found in poultry, eggs and unpasteurized milk • E. coli – often found in contaminated water or undercooked beef

• Listeria – often found in deli meats and unpasteurized dairy products • Campylobacter – often found in raw chicken or unpasteurized milk These are just a few examples – there are many others!

Most foodborne illnesses can be prevented by taking some simple precautions when handling and preparing food. Some tips to remember include: • Wash your hands thoroughly with soap and water before handling food

• Clean all surfaces and utensils before using them • Cook meat and poultry thoroughly until it reaches the correct internal temperature • Avoid cross contamination by keeping raw meat separate from other foods

Food Borne Diseases Notes

Foodborne illnesses are caused by consuming contaminated food. contamination can occur at any point during the food production process, from farm to table. There are many different types of foodborne illnesses, but they all have one thing in common: they make you sick.

The most common symptoms of foodborne illness include vomiting, diarrhea, and abdominal cramps. These symptoms can range from mild to severe, and in some cases, they can even be life-threatening. If you think you may have a foodborne illness, it’s important to see a doctor right away so that you can get the proper treatment.

There are many different ways to prevent foodborne illnesses. The best way to avoid them is to practice good hygiene habits when handling and preparing food. This means washing your hands often, keeping surfaces clean, and cooking foods properly.

You should also avoid cross-contaminating foods by keeping raw meat and poultry separate from other foods. If you do get sick with a foodborne illness, there are some things you can do at home to help ease your symptoms. Drink plenty of fluids (preferably water or an electrolyte solution) to stay hydrated and help flush the contaminants out of your system.

You can also take over-the-counter medications like loperamide (Imodium) to help with diarrhea.

How to Prevent Foodborne Illness

Most people don’t think about the possibility of getting sick from the food they eat. Unfortunately, every year thousands of people do get sick from foodborne illnesses. These illnesses can be caused by viruses, bacteria, or parasites and can lead to serious health problems, including death.

The good news is that there are steps you can take to prevent foodborne illness. The first step is to practice safe food handling at home. This means keeping your kitchen clean and sanitary.

Wash your hands thoroughly with soap and water before and after handling food. Avoid cross contamination by keeping raw meat, poultry, seafood, and eggs separate from other foods. Use separate cutting boards for these items as well.

Cook food to the proper temperature – use a meat thermometer to make sure – and refrigerate leftovers promptly. When eating out, choose restaurants that are clean and have a good reputation for safety. Be cautious about street vendors selling food that may not have been prepared properly.

And when traveling in developing countries, only eat foods that have been cooked thoroughly and avoid any uncooked fruits or vegetables unless you peel them yourself. By following these simple tips, you can help protect yourself from getting sick from the food you eat!

Symptoms of Foodborne Illness

No one likes getting sick, especially from food. Foodborne illnesses are caused by consuming contaminated food or water. These illnesses can range from mild to severe, and in some cases can even be life-threatening.

Symptoms of foodborne illness can include nausea, vomiting, diarrhea, abdominal pain, headache, fever, and muscle aches. If you experience any of these symptoms after eating, it’s important to see a doctor right away as they could be signs of a serious condition. Some types of foodborne illnesses can also lead to long-term health problems like kidney failure or chronic nerve damage.

There are many different types of bacteria and viruses that can cause foodborne illness. Salmonella and E. coli are two of the most common culprits. These bacteria are often found in raw meat or poultry, unpasteurized milk or cheese, raw eggs, and uncooked fruits and vegetables.

They can also be spread through contact with contaminated surfaces or hands. Other less common but still dangerous pathogens include Listeria monocytogenes , Campylobacter jejuni , Shigella , and Vibrio vulnificus . Most people who get sick from contaminated food will recover within a few days without any lasting effects.

However, some people may develop more serious complications like dehydration from vomiting and diarrhea which can require hospitalization. Elderly people, young children, pregnant women, and those with weakened immune systems are more likely to experience severe symptoms from foodborne illness and may need to be hospitalized for treatment..

Food Borne Diseases Examples Tagalog

One of the most common foodborne diseases is E. coli, which can cause severe stomach cramps, diarrhea and vomiting. Other common foodborne illnesses include salmonella, listeria and norovirus. Symptoms of these diseases can range from mild to deadly, and often depend on the age and health of the person affected.

Most foodborne illnesses are caused by bacteria or viruses that contaminate food during production or preparation. Poor hygiene, such as not washing hands after using the restroom, can also lead to contamination. Some foods are more likely than others to cause illness, such as raw meat or poultry, unpasteurized dairy products and fresh produce that has not been properly washed.

To avoid getting sick from contaminated food, it is important to practice safe food handling at home. This includes washing hands thoroughly with soap and water before cooking or eating; avoiding cross-contamination between raw meat and other foods; cooking meat to appropriate temperatures; and promptly refrigerating leftovers.


The World Health Organization (WHO) has released new statistics on foodborne illness, and the results are sobering. According to WHO, there are 600 million cases of foodborne illness each year, resulting in 420,000 deaths. That means that one in ten people who eat contaminated food will become ill, and one in every 200 will die from their infection.

The vast majority of these illnesses – 550 million cases – are caused by bacteria, with viruses responsible for 30 million and parasites causing 20 million. One of the most alarming aspects of these numbers is that they’re likely to be an underestimate. Many cases of foodborne illness go unreported, particularly in developing countries where access to healthcare is limited.

And because symptoms can take days or even weeks to appear, it can be difficult to pinpoint the exact source of contamination. These figures highlight the importance of good food safety practices at all stages of the food chain, from farming and production through to preparation and storage. They also underscore the need for better surveillance and reporting of foodborne illness, so that we can better understand the problem and work towards preventing it.

Leave a Comment