Food Manufacturing

Food borne Illness

Foodborne illness (sometimes called “foodborne disease,” “foodborne infection,” or “food poisoning) is a common, costly—yet preventable—public health problem. Each year, 1 in 6 Americans gets sick by consuming contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food.

  • More than 250 different foodborne diseases have been described. Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites that can be foodborne.
  • Other diseases are poisonings, caused by harmful toxins or chemicals that have contaminated the food, for example, poisonous mushrooms.
  • These different diseases have many different symptoms, so there is no one “syndrome” that is foodborne illness. However, the microbe or toxin enters the body through the gastrointestinal tract, and often causes the first symptoms there, so nausea, vomiting, abdominal cramps and diarrhea are common symptoms in many foodborne diseases.
  • CDC Centers for Disease Control and Prevention Foodborne Germs and Illnesses CDC Foodborne Germs and Illness Link

The U.S. Government and food manufacturers are working together to reduce the incidence of food borne illness in the United States.

The tabs under this page provide information about a recent foodborne illness outbreak and ways it could be prevented. The case study was used in a recent conference held in Orange County California. If you would like to use the information, please email us for permission.

Tabs include:

  • Case Study
  • Good Manufacturing Practices (GMPs)/Standard Operating Procedures (SOPs)
  • Sanitary Standard Operating Procedures (SSOPs)
  • Traceability
  • Inspections

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