POPM 4040 Lecture 1: Epi of foodborne diseases
22 Dec 2018
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More formally: parts of the environment taken into the body by mouth, which provide nourishment in the form of energy, other nutrients for the body. Plants: seeds, fruit, stems, leaves, tubers, roots. A pathogen or contaminant is present in the source (barn, field, orchard) or the environment (e. g. irrigation water, processing equipment, food handler) It enters the food (e. g. milk), and its survival can be dependent on a number of factors, (e. g. the substrate or temperature) It persists or is amplified or de-amplified in the food. It gains entry to the host through food consumption (exposure) Following sufficient exposure, infection (disease) may occur. What is a foodborne illness : a disease, usually infectious or toxic in nature, caused by agents that enter the body through the ingestion of food - world health organization. Etiology of foodborne illnesses: bacteria salmonella, campylobacter, viruses norovirus, hepatitis virus, parasites protozoa, e. g. toxoplasma, cryptosporidium.
