- A foodborne illness is any disease caused by eating contaminated food.
- The World Health Organization (WHO) estimates that 1 in 10 people worldwide get sick from foodborne illness every year.
- Food safety is a global public health priority, not just a local regulatory issue.
Symptoms
Common symptoms in the U.S. and Europe include:
- Nausea, vomiting, diarrhea, abdominal pain
- Fever, headache, dehydration
- Severe cases can lead to hospitalization or death, especially in vulnerable groups (children, elderly, pregnant women, immunocompromised individuals).
Key Pathogens
U.S. (ServeSafe “Big Five”)
- Norovirus – Leading cause of outbreaks, often from poor handwashing.
- Salmonella Typhi – Linked to beverages and ready-to-eat foods.
- Nontyphoidal Salmonella – Found in poultry, eggs, meat, dairy, produce.
- Shigella spp. – Spread by contaminated water or poor hygiene.
- E. coli (STEC) – Linked to undercooked beef and produce.
Europe (EFSA High-Priority Hazards)
- Salmonella spp. – Most frequently reported outbreak agent in the EU.
- Campylobacter – Leading cause of bacterial gastroenteritis, especially from poultry.
- Listeria monocytogenes – Causes severe illness, often from ready-to-eat foods like soft cheese or deli meats.
- E. coli (STEC/VTEC) – Linked to beef, raw vegetables, dairy.
- Norovirus – Common in outbreaks across Europe, often from shellfish or contaminated surfaces.
Note: Norovirus, Salmonella, and E. coli appear in both lists, highlighting their global relevance.
How Foodborne Illness Spreads
- Contamination: Biological (pathogens), chemical (cleaners, pesticides, heavy metals), or physical (foreign objects).
- Cross-contamination: Pathogens transferred between foods or surfaces.
- Time and Temperature Abuse: Food held too long in the danger zone (41–135°F / 5–57°C).
- Poor Personal Hygiene: Sick workers, unwashed hands, poor habits.
- Poor Cleaning and Sanitizing: Dirty equipment or improper disinfection.
Read next: Conditions for Bacterial Growth - FAT TOM