COMMON FOODBORNE DISEASES
Section I. GENERAL INFORMATION
In Lesson 1, you learned some basic facts about microorganisms and their
requirements for growth. These facts serve as the basis for controls against foodborne
disease. Now you will learn about the diseases that these controls are designed to
prevent. Lesson 2 will discuss common foodborne diseases, the microorganisms
causing each disease, and the foods involved in disease transmission. This lesson will
also provide you with information on poisonous plants and chemicals that can result in
foodborne illness. To effectively carry out the duties of an preventive medicine
specialist, you must have basic knowledge of these diseases. This knowledge is critical
in various ways. When you participate in an investigation of a foodborne disease
outbreak, when you explain corrective measures to food service personnel, when you
perform inspections, or when you discuss problems with your supervisor, you must draw
upon your knowledge of foodborne diseases and their causes.
TYPES OF FOODBORNE DISEASE
There are three major types of foodborne illness. These are:
a. Foodborne infections.
b. Foodborne intoxications.
c. Poisoning due to toxic plants, animals, and chemicals.
NOTE: These types are discussed in Sections II, lII, and IV of this lesson.
Section II. FOODBORNE INFECTIONS
a. Foodborne infections occur when harmful microorganisms present in food
have the opportunity to grow and multiply. In order to produce an infection, the
microorganisms must encounter conditions that allow them to multiply to large numbers
before the food is eaten. In the case of foodborne infections, large numbers of
microorganisms enter a person's body and cause the disease. This differs from other