Foodborne Illnesses

Jeff, Sydney, and Desiree

What is a Foodborne Illness?

Foodborne illnesses is disease transmitted by people by food pathogens. A foodborne illness outbreak is when two or more people get the same illnesses after eating the same food. Costs associated with foodborne illness outbreaks are loss of customers and sales, loss of reputation, negative media exposure, legal fees, increased insurance premiums, and staff retraining. People who are at high risk for getting a foodborne illnesses are women who are pregnant, infants, sick people, and the elderly.

Forms of Contamination

There are three forms of contamination; biological, chemical and physical.

Biological Contamination

Biological contamination is food gets invaded by:

Viruses-the leading cause of foodborne illness. Viruses can survive refrigerators and freezer temperature. Must have a host. Hepatitis A is an example of viruses.

Bacteria-causes many foodborne illnesses. some bacteria as they grow and die, create toxins in food. Cooking may not destroy these toxins. E-coli is an example of bacteria.

Parasites- are organisms that live on or in another organism (the host). The parasites receives nutrients from the host. Cryptosporidiosis is an example of a parasite.

Fungi-can cause illnesses but most commonly they are responsible for spoiling food. Fungi are found in air, soil, plants, water and some food. Mold and yeast are two examples of fungi.

All of these can be prevented by staying away from FATTOM. This acronym stands for Food, Acidity, Time,Temperature, Oxygen, and Moisture.

Chemical contamination

Chemical contamination is a big part of contamination it is contaminants that come from everyday items that may be found in many restaurants and food service operations. There are guidelines for storing chemicals. Chemicals should be stored in a separate area away from food, utensils, and equipment for food.

Physical Contamination

Physical contamination is mainly from people themselves it is comes from objects on around people the contamination takes place when objects get into food.

Food Defense

Food defense systems are put into place and are needed. It is important because it is the measures discussed to prevent the accidental contamination of food. Two types of food defense is cross contact and cross continimation.


An allergen is a substance that causes and allergic reaction there are many types of these but the most common are milk and dairy products, egg products, fish, shellfish, wheat, soy products, peanuts, and tree nuts.

U.S Reglation of Food Saftey

The government agency that regulates food safety is the Food and Drug Administration (FDA). The FDA writes a food code recommending specific food safety regulations.


explain what it is how to prevent

In conclusion a foodborne illnesses is disease transmitted by people by food pathogens. There are 3 types of foodborne illnesses physical contamination, chemical contamination, and biological contamination. These can be prevented by FAT TOM, TCS.


Foundations of restaurant mangment and culinary arts by National Resturant Association.

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