释义 |
food-borne disease
food-borne disease[¦füd ¦bȯrn di′zēz] (medicine) Any disease transmitted by contaminated foods. food-borne disease
food-borne disease, FBDIllnesses 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 (esp. hepatitis A). Proper selection, collection, preparation, and serving of food can reduce the risk of food-borne disease, esp. if combined with regular inspections of food-service facilities and periodic evaluations of food-service workers. Disease TrendsAn increase in food-borne illnesses has been seen in recent decades, probably as a result of increases in foreign trade and travel and the increased consumption of raw foods. AcronymsSeefree body diagram |