Foodborne Diseases |
Food Contamination/Poisoning; Pfiesteria piscicida; Shigella Infections |
A foodborne illness or food poisoning is any illness resulting from the consumption of food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Transmission ...
Wikipedia - [full article]
Resources
- Bacteria and Foodborne Illness (National Institute of Diabetes and Digestive and Kidney Diseases)
- Botulism (National Institute of Allergy and Infectious Diseases)
- Foodborne Diseases (National Institutes of Health)
- Foodborne Diseases (National Institute of Allergy and Infectious Diseases)
- Foodborne Diseases (National Institute of Allergy and Infectious Diseases)
- Gastritis (National Institute of Diabetes and Digestive and Kidney Diseases)
- Microbes in Sickness and in Health (National Institute of Allergy and Infectious Diseases)
- Microbes: In Sickness and in Health (National Institute of Allergy and Infectious Diseases)
- NIAID Research on Prion Diseases (National Institute of Allergy and Infectious Diseases)
- Preparing Hamburgers (National Institute of Environmental Health Sciences)
- Prion Diseases (National Institute of Allergy and Infectious Diseases)
- Shigella Infections (Cleveland Clinic)
- What You Should Know about Pfiesteria Piscicida (National Institute of Environmental Health Sciences)

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