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Food-borne illnesses (sometimes called food poisoning) are caused by eating foods contaminated with pathogens (disease-causing agents) such as viruses, parasites, bacteria, or fungi. Raw, unwashed, or undercooked foods are at greatest risk of being contaminated. However, most food-borne illnesses can be prevented if food is handled properly. Typical symptoms of food-borne illnesses include nausea, vomiting, diarrhea, abdominal cramps, and sometimes fever. Infants, the elderly, and people with diabetes, cancer, or AIDS are at an increased risk because their immune systems may not be functioning properly.

A severe complication of some types of food-borne illness is hemolytic uremic syndrome, a combination of anemia (low red blood cell count), profuse bleeding, and kidney failure. The September 10, 2003, issue of JAMA includes 2 articles about hemolytic uremic syndromein persons aged 1 month to 18 years.

PREVENTING FOOD-BORNE ILLNESSES

• Wash your hands thoroughly with soap and water before and after handling food
  
• Wash raw . . . [Full Text of this Article]

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