of food protection. Great quantities and varieties of pesticides are used on crops during
production of food supplies. The use of these pesticides is rigidly controlled. Any
residue that remains on food should be removed by washing, trimming, and peeling
a. The preventive medicine specialist must know the common foodborne
diseases, their cause, and what foods transmit them in order to perform his duties at a
food service facility.
b. There are three major types of foodborne disease:
(1) Foodborne infections.
(2) Foodborne intoxications.
(3) Poisoning from plants, animals, and chemicals.
c. Foodborne infections occur when a person eats food that is contaminated
with disease-producing microorganisms. In the case of infections, the microorganisms
themselves produce the disease after entering the body. Foodborne infections fall into
(1) Those caused by bacteria.
(2) Those caused by viruses.
(3) Those caused by parasites.
d. The common foodborne infections that you will most likely deal with as an
preventive medicine specialist are:
(1) Salmonellosis, caused by bacteria of the salmonella group.
(2) Shigellosis, caused by bacteria of the shigella group.
(3) Viral infections, especially infectious hepatitis.
(4) Infections caused by parasites, especially amoebiasis.
e. Foodborne intoxications, unlike foodborne infections, are caused by toxins
released by microorganisms and not by the microorganisms themselves. The toxins do
not change the appearance or taste of the food and a person eating a contaminated
food is not aware that he is in danger of becoming ill. The common foodborne