Foodborne disease (*)

Diseases transmitted through food constitute a worry for Public Health, but also have a repercussion on activities that are now expanding, as tourism and food commerce.

Foodborne illnesses are those pathologies originated by the ingestion of food infected with contaminant agents in enough quantities for affecting the consumers’ health. May they be natural solids, prepared or simple drinks like water, food can originate illnesses provoked by pathogens, such as bacteria, virus, fungus, parasites or chemical components, that are found inside.

Symptoms vary –between the different factors that can affect- according to contamination type, as well as the quantity of the contaminated food consumed. The most common signs are diarrhea and vomit, but can also show: abdominal pain, headache, fever, neurological symptoms, double vision, swollen eyes, renal difficulties, etc. Furthermore, certain foodborne diseases can lead to a long term sickness. For example, Escherichia coli (O157:H7) can cause kidney failure in children and babies, Salmonella can cause arthritis and serious infections, Listeria Monocytogenes can cause meningitis or an abortion in pregnant women.

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