Lesson 1: Understanding Foodborne Illnesses

In this lesson, we’ll cover the basics of foodborne illnesses, including their definition, common types, and symptoms.

Definition of foodborne illnesses

Foodborne illnesses, also known as food poisoning, are illnesses caused by eating contaminated food or drink. These illnesses can be caused by bacteria, viruses, parasites, or toxins in the food.

Common types of foodborne illnesses

There are many different types of foodborne illnesses, but some of the most common include:

• Salmonella: a type of bacteria that causes symptoms such as diarrhea, fever, and stomach cramps. Salmonella is often found in raw or undercooked meat, poultry, eggs, and unpasteurized milk.
• E. coli: a type of bacteria that can cause severe symptoms such as bloody diarrhea, vomiting, and kidney failure. E. coli is often found in undercooked ground beef and contaminated produce.
• Norovirus: a highly contagious virus that can cause symptoms such as nausea, vomiting, and diarrhea. Norovirus is often spread through contaminated food or surfaces.
• Listeria: a type of bacteria that can cause symptoms such as fever, muscle aches, and nausea. Listeria is often found in refrigerated, ready-to-eat foods such as deli meats and soft cheeses.

Symptoms and effects of foodborne illnesses

The symptoms of foodborne illnesses can vary depending on the type of illness and the person’s health. However, some common symptoms include:

• Nausea and vomiting
• Diarrhea
• Stomach cramps
• Fever
• Headache
• Dehydration

Foodborne illnesses can be particularly dangerous for certain populations, such as young children, elderly adults, and people with weakened immune systems. In severe cases, foodborne illnesses can lead to hospitalisation or even death.

Conclusion

By understanding the definition, common types, and symptoms of foodborne illnesses, you’ll be better equipped to prevent them from occurring in your business. In the next lesson, we’ll cover how to identify food safety hazards in your business.