Foodborne illnessesFoodborne illnesses are caused by the consumption of contaminated foods or drinks. There are many different microbes that cause diseases or pathogens. Additionally, poisonous chemicals or other harmful substances can cause foodborne illnesses if present in foods. More than two hundred and fifty different food-borne diseases have been described; almost all of these diseases are infections. They are caused by a variety of bacteria, viruses and parasites that can be food-borne. (Center 1) Food safety is an increasingly important public health issue. Governments around the world are stepping up their efforts to improve food safety. Foodborne diseases are diseases, usually infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food-borne illnesses reaches 30% every year. In the United States of America, for example, it is estimated that approximately 76 million cases of foodborne illness occur each year, resulting in 325,000 hospital admissions and 5,000 deaths.” (Geneva 2)The most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella and E. coli 0157:H7 and a group of viruses called Caliciviruses, also known as Norwalk viruses. “Thousands of types of bacteria are naturally present in our environment, but not all bacteria cause disease in humans.” (Schmutz 1) Campylobacter is a pathogenic bacterium that causes fever, diarrhea and abdominal cramps. It is the commonly identified bacterial cause of diarrheal disease worldwide. These bacteria live in the intestines of birds, and most raw poultry meat contains the bacteria. Eating undercooked chicken or other foods contaminated by the juices that drip from raw chicken is the most frequent source of this particular infection. Salmonella is also a common bacterium in the intestines of birds, reptiles and mammals. It can spread to the human species in a variety of different ways; through food or animal origins. Some examples of foods implicated in outbreaks are eggs, poultry and other meats, raw milk, and chocolate. The illnesses it causes are typically fever, diarrhea and abdominal cramps. In people with underlying health conditions or a weakened immune system... half of the paper... time to inspect the food you're grabbing. Make sure the dates are current, the color is normal, the temperature is normal, and it was prepared correctly (washed or cooked). A college student could become seriously ill or even die from a small mistake. Students need to be cautious in their busy lives. Work Cited Archuleta, M. (n.d.), Keeping Food Safe. Guide E-508, pp. 1-11, 7/10/2003, www.cahe.nmsu.edu/pubs/_e/e-508.htmlBogart, Carol. Children hospitalized, festival canceled following E. coli outbreak at Wyandot County Fair. October 6, 2001 http://www.oweb.com/Advertiser-Tribune/text/N100601a.html Center for Disease Control, Foodborne Illnesses. September 3, 2003 http://www.cdc.gov/nicidod/dbmd/diseaseinfo/foodborneinfections_g.htm "FDA Sees Rise in Food Poisonings Dietary Changes, Imports Cause Risks." San Francisco Chronicle March 18, 2001: A8.Geneva, Sue. Food safety and foodborne diseases. January 25, 2002 http://www.who.int/inf-fs/en/fact237.htmlGreene, Alan. Food poisoning. Dr. Greene.com. August 7, 2002.Schmutz, PH Foodborne illnesses: prevention strategies. February 2, 1999 http://hgic.clemson.edu/factsheet/HGIC3620.htm