What is foodborne illness

The so-called foodborne diseases, in layman's terms, are diseases caused by poor diet, mainly referring to diseases that enter the body through the mouth. They include infectious diseases and toxic diseases. The most common one is food poisoning, which causes intestinal infectious diseases. In addition, zoonotic infectious diseases or parasitic diseases are also relatively common diseases of this type. It is currently a human disease and one of the most prominent health issues in the world today.

Disease Pathogens Foodborne diseases can have pathogens and may also have different pathologies and clinical manifestations. However, these diseases have a common characteristic, which is that they are caused by eating behavior. This provides an effective way to prevent these diseases: strengthening food hygiene supervision and management, advocating reasonable nutrition, controlling food pollution, and improving food hygiene quality can effectively prevent the occurrence of foodborne diseases.

Disease characteristics 1. Food transmission All food poisoning is a disease caused by pathogenic factors entering the body through food and water as carriers.

2. An outbreak of foodborne disease may affect as few as a few people or as many as hundreds or even thousands of people. In terms of the form of disease, microbial food poisoning is mostly collective outbreaks with a long incubation period (6 to 39 hours); non-microbial food poisoning is sporadic or outbreaks with a shorter incubation period (several minutes to several hours). 3. Sporadic chemical food poisoning and certain poisonous animal and plant food poisoning often appear as sporadic cases, with no obvious connection between the time and place of onset of each case, such as poisonous mushroom poisoning, puffer fish poisoning, organophosphorus poisoning, etc.

4. Regionality means that certain foodborne diseases often occur in a certain region or a certain population. For example, botulism poisoning is more common in Xinjiang, China; Vibrio parahaemolyticus food poisoning mainly occurs in coastal areas; moldy sugarcane poisoning mostly occurs in northern regions; and Taenia bovis mainly occurs in areas where there is a custom of eating raw or half-cooked beef. 5. Seasonality: The incidence of certain diseases increases during certain seasons. For example, bacterial food poisoning can occur throughout the year, but the incidence rate is highest in summer and autumn; poisoning from poisonous mushrooms and fresh daylily is prone to occur in the spring and summer growing seasons, and moldy sugarcane poisoning mainly occurs from February to May.

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