Diseases that develop as a result of consuming contaminated food. Food-borne diseases can be divided into food-borne infections or food-borne intoxications, depending on whether the pathogen itself or its toxic product (a microbial toxin or toxic metabolite, produced in the food or in the human body) is the causal agent. The most important bacterial food-borne pathogens causing infections include Salmonella (incubation time: 6-36 hours; duration of disease: 1-7 days). Shigella (incubation time: 6-12 hours; duration of disease: 2-3 days), Escherichia coli (incubation time: 12—72 hours; duration of disease; 1—7 days). Yersinia enterocolitica (incubation time; 24—36 hours; duration of disease: 3-5 days), Campylobacter jejuni (incubation time: 3-5 days; duration of disease: 5-7 days). Vibrio parahemolyticus (incubation time: 2-48 hours; duration of disease; 2-5 days), and Aeromonashydrophila (incubation time: 2-48 hours; duration of disease: 2-7 days). Examples of pathogens causing food-borne intoxications are Staphylococcus aureus (in food; incubation time: 2-6 hours; duration of disease: 1 day or less), Clostridium botulinum (in food; incubation time: 12-96 hours; duration of disease: 1-8 days), Clostridium perfringens (in intestine; incubation time: 8-22 hours; duration of disease: 1-2 days), and Bacillus cereus (emetic type—in food; incubation time: 1-5 hours; duration of disease: 1 day or less; diarrheal type—in intestine; incubation time: 8-16 hours; duration of disease: >1 day). Other microbial agents causing food- borne intoxications include toxins produced by fungi (mycotoxins) and algae, and toxic metabolites such as biogenic amines and ethyl carbamate produced by bacteria in yeasts. In general, five sources of bacteria are recognized as causing food-borne diseases: (1) fecal matter and/or urine of infected humans or animals; (2) nasal and throat discharges of sick individuals or asymptomatic carriers; (3) infections on body surfaces of food handlers (hands and arms); (4) infected soils, mud, surface waters, and dust; and (5) sea water, marine materials, and marine life. (See also Botulism; Ciguatera Poisoning; Contamination of Food; Ergot Alkaloids; Glycoalkaloids; Immunoactive Endotoxins; Lesion-Causing Bacterial Toxins; Membrane-Affecting Bacterial Toxins; Mycotoxins; Salmonella).
Illnesses caused by the ingestion of contaminated or toxic nutrients. Among the food-borne diseases are infectious diarrheas (e.g., those caused by Salmonella, Shigella, cholera, Escherichia coli, Campylobacter)-, helminth diseases (e.g., those caused by beef, pork, or pike tapeworms); protozoan infections (e.g., giardiasis); food poisoning (toxins produced by Bacillus cereus, Staphylococcus aureus, Clostridium botulinum, mushrooms, or ciguatera); and viral illnesses (especially hepatitis A).