Disease Processes in Foodborne Illness

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Although food seldom transmits illness, there are several known ways in which foodborne illness can occur. Everyone is susceptible to infections and intoxications, although some portions of the population are at greater risk than others. Infections result from eating food containing a viable organism that multiplies in the body, sometimes causing disease. Intoxications result from eating food that contains a substance that poisons the body. In addition to these more frequent types of foodborne illness, there are others that affect only a select portion of the population. Allergies occur when food contains a substance to which the consumer is hypersensitive (generally an adverse immune mechanism), whereas metabolic disorders (some of which are called intolerances) involve the individual's inability to process food components that are successfully digested by others. Idiosyncratic illnesses are events that may or may not be caused by components of food and that affect rare individuals in ways that are not yet understood.

Original languageEnglish (US)
Title of host publicationFoodborne Diseases
Subtitle of host publicationThird Edition
PublisherElsevier Inc.
Pages3-30
Number of pages28
ISBN (Print)9780123850072
DOIs
StatePublished - Feb 6 2017

Keywords

  • Adverse reactions to foods
  • Digestive tract
  • Disease processes
  • Food allergies
  • Foodborne illness
  • Infection
  • Intolerance
  • Intoxication
  • Metabolic food disorders

ASJC Scopus subject areas

  • Engineering(all)

Fingerprint Dive into the research topics of 'Disease Processes in Foodborne Illness'. Together they form a unique fingerprint.

Cite this