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FOODBORNE ILLNESS ### 3.1 The size of the food poisoning problem Foodborne illness occurs when a person gets sick by eating food that has been contaminated with an unwanted microorganism or toxin. This condition is often called 'food poisoning'. Many cases of foodborne illness go unreported because their symptoms often resemble influenza. The most common symptoms of foodborne illness include stomach cramps, nausea, vomiting, diarrhoea and fever. It is accepted that only a small proportion of cases of foodborne illness are brought to the attention of food inspection, control and health agencies. This is partially because many foodborne pathogens cause mild symptoms and the victim may not seek medical help. Hence the notified number of cases is just the 'tip of the iceberg' with regard to true numbers of food poisoning cases (Fig. ## 3. 1). Recently in the USA and England there have been studies to estimate the proportion of cases which are not recorded and hence obtain a more Fig. 3.1 The reporting pyramid -'tip of the iceberg' The Microbiology of Safe Food

Author

Forsythe, Stephen J.

Publisher

Blackwell Science Ltd

Published

2000

Language

EN

ISBN

9780632054879