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Foodborne illness is considered to be any illness that is related to food ingestion; gastrointestinal tract symptoms are the most common clinical manifestations of foodborne illnesses.
Physicians and other health care professionals have a critical role in the prevention and control of food-related disease out-breaks. This primer is intended to provide practical and concise information on the diagnosis, treatment, and reporting of foodborne illnesses.
It is a teaching tool to update primary care physicians about foodborne illness and remind them of their important role in recognizing suspicious symptoms, disease clusters, and etiologic agents, and reporting cases of foodborne illness to public health authorities."
Table from: Diagnosis and management of foodborne illnesse : a primer for physicians and other health care professionals, p. 7-9. File Type: [PDF - 142.86 KB]
Foodborne diseases are caused by contamination of food and occur at any stage of the food production, delivery and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing.
This page shows current foodborne outbreaks CDC is investigating each week. Learn More. Featured content. About Four Steps to Food Safety. Follow key food safety steps to prevent foodborne illness. Key Partners in Foodborne Outbreak Investigations. Learn about who CDC partners with to solve foodborne outbreaks.
Food poisoning, also called foodborne illness, is an infection or irritation of your digestive tract that spreads through food or drinks. Viruses, bacteria, and parasites cause most food poisoning. Harmful chemicals may also cause food poisoning. Food poisoning is most often acute, meaning it happens suddenly and lasts a short time.
