Food borne illness is the term used to describe both food infections and food intoxications. Although both the terms sound similar, there are various differences between both the terms. Food infection is defined as the illness caused because of eating the foods contaminated by infectious microorganisms, whereas food intoxication is caused by consuming foods that contain natural toxins or microbes that produce toxins.

The various types of food infections and intoxications are discussed as follows:

FOOD BORNE INFECTIONS:

• Campylobacteriosis: This infection is caused by the Campylobacter jejuni bacteria. This infection is most commonly found to affect the foods of animal origin eaten raw or undercooked or re-contaminated after cooking such as raw poultry, lamb and un-pasteurized milk. The symptoms of this food infection include diarrhea, nausea, vomiting, abdominal cramps, fever, and bloody stools. In order to prevent the infection, foods should be cooked thoroughly, milk should be pasteurized properly, and sanitary food handling methods should be followed. 

• Giardiasis: It is caused by Giardia lamblia protozoa and is found in contaminated water and uncooked foods. The symptoms of this food infection include diarrhea, abdominal pain, gas, abdominal distension, digestive disturbances, anorexia, nausea and vomiting. Sewage should be properly disposed so as to prevent the protozoa from spreading. Foods should be cooked well and avoid consumption of raw foods.
• Salmonellosis: This is caused by Salmonella bacteria. Raw or undercooked foods eggs, meat, poultry, milk, shrimp, yeast, coconut, pasta and chocolate are commonly infected by this organism. The common symptoms include nausea, fever, chills, vomiting, abdominal cramps, diarrhea and headache. All these symptoms could also turn fatal. The foods should be cooked properly and refrigerated promptly.
• Listeriosis: Listeria monocytogenes bacteria are the causative organism of this food borne infection. Raw meat, seafood, milk, soft cheeses are the foods sources. The symptoms include mimics flu, blood poisoning, complications in pregnancy and meningitis. Foods should be cooked thoroughly, milk should be pasteurized properly, and sanitary food handling methods should be followed in order to avoid this infection.
• Hepatitis: Hepatitis A virus is found to cause this infection and is most commonly found to infect undercooked and raw shellfish. Inflammation of liver with tiredness, nausea, vomiting, or indigestion, jaundice and muscular pain. Cooking the foods thoroughly is the only way to get rid of this infection.
• Traveler’s diarrhea: Escherichia coli are the organism that causes this infection. Foods that are infected by this organism are under cooked beef, contaminated water, raw foods and soft cheeses. The common symptoms include loose stools, abdominal cramps, bloating and nausea. Wash fruits and vegetables well before cooking and cook foods properly so as to prevent this infection.

• Perfringens food poisoning: It is caused by Clostridium Perfringens bacteria. Meats and meat products stored at between 120 and 130 degree Fahrenheit are commonly affected. Diarrhea, abdominal pain, nausea and vomiting are the symptoms. The foods should be cooked properly and refrigerated promptly so as to avoid contamination.

FOOD INTOXICATION:

• Botulism: It is caused by Botulism toxin produced by Clostridium botulinum bacteria. Anaerobic environment of low acidity such as canned corn, mushrooms, spinach, and salted fish are the foods commonly affected. The symptoms of this infection include nervous system problems, vision problems, paralysis, respiratory disorders, speech difficulties that are often fatal. Proper usage of canning methods, avoiding of commercially prepared foods are the preventive measures followed.
• Staphylococcal food poisoning: This food intoxication is produced by Staphylococcal aureus bacteria. Toxins produced in meats, poultry, egg products, tuna, potato and macaroni salads, cream-filled pasties are the foods affected. The symptoms include diarrhea, nausea, vomiting, abdominal cramps, fatigue and mimics flu that are rarely fatal. The foods should be cooked properly and refrigerated promptly so as to avoid contamination.