Five Risk Factors: The Main Causes Of Foodborne Disease

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Foodborne Disease Definition: Foodborne Disease is any disease resulting from food deterioration of contaminated food, disease causing bacteria, viruses, or parasites that contaminate food and chemical or natural toxins such as poisonous mushrooms and various types of species of beans that have not been boiled for at least 10 minutes. Causes: The main causes of foodborne diseases are as following: • Campylobacteriosis • Cryptosporidiosis • Escherichia coli • Hemolytic Uremic Syndrome • Giardiasis • Listeriosis • Norovirus Infection • Salmonellosis • Scombroid Fish Poisoning • Shigellosis • Toxoplasmosis • Vibrio Infection • Yersiniosis Symptoms: • Diarrhea • Vomiting • Abdominal Cramps • Nausea • Fever • Joint aches • Fatigue Food borne disease risk factor: The five risk factors that is responsible for the food borne diseases: • Improper holding temperature of Hazardous food • Improper cooking temperature of food • Unhygienic Utensils and equipments • Diseased employee • Food from unsafe source Improper holding temperature of Hazardous food: The purpose of holding hazardous foods at specific temperatures is to minimize the growth of any disease causing bacteria that may be present in the food. A person ingests number of bacteria that is present in their food has a direct impact on a possible disease. A small number of pathogenic bacteria may cause a wild illness or possibly no illness at all. However, a large number of the same bacteria may cause a

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