Food-borne Diseases - Causes and Symptoms
                     FOODBORNE 
DISEASES - 
CAUSES AND 
SYMPTOMS
Foodborne illness is caused by consuming contaminated foods or 
beverages. Many different disease-causing microbes or pathogens can 
contaminate foods, so there are many different types of foodborne 
illnesses.
Introduction
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Most foodborne diseases are infections caused by a variety of bacteria, 
viruses, and parasites. Other diseases are poisonings caused by harmful 
toxins or chemicals that have contaminated food.
How it 
happens?
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Common symptoms of foodborne illness are diarrhea and/or vomiting, 
typically lasting 1 to 7 days. Other symptoms might include abdominal 
cramps, nausea, fever, joint/back aches, and fatigue.
Symptoms
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Raw foods of animal origin, that is, raw meat and poultry, raw eggs, 
unpasteurized milk, and raw shellfish are the most likely to be 
contaminated.
Foods 
Associated 
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Fruits and vegetables can also be contaminated with animal waste 
when manure is used to fertilize produce in the field, or unclean water 
is used for washing the produce.
Foods 
Associated 
Cont.
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CAUSES OF FOODBORNE ILLNESS
It include bacteria, viruses, and parasites. Bacteria and viruses are 
responsible for most foodborne illnesses. Biological hazards are the 
biggest threat to food safety. They can be inherent in the product or 
due to mishandling (e.g., time/temperature abuse).
Biological 
hazards
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It include natural toxins and chemical contaminants. Some natural 
toxins are associated with the food itself some are made by pathogens 
in the food when it is time/temperature abused (i.e., histamine 
development in certain seafood species). 
Some additives, such as sulfites, can be a hazard to some people. 
Chemical contamination can occur when products (i.e., cleaners) are 
Chemical not used correctly.
hazards
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It can include metal shavings from cans and plastic pieces or broken 
glass.
Physical 
hazards
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