Daily Life Food Born Illness | Important Knowledge

Table of Contents

Foodborn Illnesses:

Foodborne illnesses are caused by the consumption of contaminated food or water which contains substances harmful
to the body.

Such harmful substances that can cause foodborne illnesses include:

a. Micro-organisms (germs) and their toxins.

b. Chemicals and metals.

c. Poisonous plants, fish and naturally-occurring compounds.
(e.g. Cassava, puffer fish, kidney beans) or

d. Parasites Onset of foodborne illnesses may range from a few hours to days after consuming the contaminated food and can be classified into 2 categories namely, Food Poisoning and Foodborne Diseases.

Food Poisoning

Describes foodborne illnesses that
are caused by consuming contaminated food which subsequently lead to symptoms such as vomiting and/ or diarrhoea which may at times lead to shock and even death in acute cases.

Foodborne Diseases:

Describes foodborne illnesses that
occur after consuming food that has been contaminated with a known causative agent (i.e. Micro-organisms (germs)
and their toxins, parasites etc.).

Germs are very tiny and cannot be seen with the naked eye.

Examples include bacteria, viruses, fungi/moulds and protozoa.

Germs can be found:

a. On our hands, nose, hair and skin.

b. On the bodies of insects (e.g. flies and cockroaches) and rodents (e.g. rats)

c. On the bodies of animals (e.g. cats and dogs)

d. In human and animal wastes e. In raw food (e.g. meat, poultry, milk, egg, shellfish, vegetables and rice)

Some germs produce toxins inside the food while some cause the food to spoil faster.

Examples of common foodborne illnesses are:

a. Hepatitis A
b. Campylobacteriosis
c. Salmonellosis
d. Escherichia coli food poisoning
e. Staphylococcal food poisoning
f. Vibrio parahaemolyticus food poisoning, and
g. Clostridium perfringens food poisoning

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