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Chapter 24
important Facts in
Foodborne Diseases
introduction
The objective of this topic is to recognize the causes of foodborne diseases, the role of microorganisms and several other agents in foodborne diseases, and the importance of predisposing factors
in the occurrence of a foodborne disease. This information will help not only to understand the
epidemiology of foodborne diseases but also to develop means of controlling them. Foodborne
pathogens/toxins are not only responsible for gastrointestinal disorders, such as diarrhea and vomiting, but also several systemic and chronic diseases, such as abortion, stillbirth, central nervous
system disorders, meningitis, encephalitis, arthritis, and allergic diseases, which are summarized
in Table 24.1. The causes of foodborne diseases can be broadly divided into three groups: 1,2
1. From the consumption of food and water containing viable pathogenic microorganisms or
their preformed toxins.
2. From the ingestion of pathogenic parasites, fish, and shellfish containing algal toxins and
their preformed toxins through food.
3. For reasons other than viable pathogens or their toxins.
Some of the factors included in group 3 are
1. Ingestion of toxins naturally present in many foods. This includes certain mushrooms, some
fruits and vegetables, and some seafoods.
2. Toxins formed in some foods. Examples are some biological amines (e.g., histamine) that
form in some fish, cheeses, and fermented meat products as a result of breakdown of proteins
by bacterial proteases.
3. The presence of toxic chemicals in contaminated food and water, such as heavy metals and
some pesticides.
Chapter 24
important Facts in
Foodborne Diseases
introduction
The objective of this topic is to recognize the causes of foodborne diseases, the role of microorganisms and several other agents in foodborne diseases, and the importance of predisposing factors
in the occurrence of a foodborne disease. This information will help not only to understand the
epidemiology of foodborne diseases but also to develop means of controlling them. Foodborne
pathogens/toxins are not only responsible for gastrointestinal disorders, such as diarrhea and vomiting, but also several systemic and chronic diseases, such as abortion, stillbirth, central nervous
system disorders, meningitis, encephalitis, arthritis, and allergic diseases, which are summarized
in Table 24.1. The causes of foodborne diseases can be broadly divided into three groups: 1,2
1. From the consumption of food and water containing viable pathogenic microorganisms or
their preformed toxins.
2. From the ingestion of pathogenic parasites, fish, and shellfish containing algal toxins and
their preformed toxins through food.
3. For reasons other than viable pathogens or their toxins.
Some of the factors included in group 3 are
1. Ingestion of toxins naturally present in many foods. This includes certain mushrooms, some
fruits and vegetables, and some seafoods.
2. Toxins formed in some foods. Examples are some biological amines (e.g., histamine) that
form in some fish, cheeses, and fermented meat products as a result of breakdown of proteins
by bacterial proteases.
3. The presence of toxic chemicals in contaminated food and water, such as heavy metals and
some pesticides.