Foodborne

Foodborne is an adjective relating to illness or hazards arising from eating contaminated food. It is commonly used in phrases such as foodborne illness or foodborne disease, which describes any condition caused by ingesting food or drink contaminated with biological, chemical, or physical hazards.

Biological hazards include bacteria, viruses, and parasites; notable examples are Salmonella, Campylobacter, Listeria, Escherichia coli O157:H7, norovirus, hepatitis A, and Cyclospora. Chemical hazards include toxins produced by microorganisms, pesticide residues, and heavy metals. Physical hazards include foreign objects such as glass, metal shards, or plastic fragments. Together, these hazards can cause a range of symptoms from mild gastrointestinal upset to severe, life-threatening conditions.

Most foodborne illness results from improper handling, storage, or cooking, including cross-contamination, inadequate refrigeration, undercooking, or contamination after cooking. Common sources include raw or undercooked meat, poultry, and eggs; unpasteurized dairy; raw seafood; produce contaminated by animal or human waste; and contaminated water.

Prevention involves good personal hygiene, clean facilities, correct cooking and storage temperatures, avoiding cross-contamination, pasteurization, and adherence to regulated standards. Many countries use HACCP-based systems and regulatory oversight to reduce risk, with public health surveillance and outbreak investigations informing responses. Addressing foodborne hazards requires coordinated efforts among producers, regulators, healthcare providers, and consumers to minimize exposure and protect public health.