1. Food-borne infection: any food-borne illness caused by pathogens hat multiply in the human body. bacteria itself infect the body or produce toxins with the body.
Food-borne intoxication is caused by consuming a food that contains toxins produced by pathogens.
2. Salmonella - contaminated meat, dairy products, seafood, fresh produce, and cereal have caused outbreaks, bur poultry and eggs are foods most commonly contaminated with the bacterium. because it can be killed by heat, foods that are likely to be contaminated should be cooked thoroughly.
Campylobacter jejuni - leading cause of acute bacterial diarrhea in developed countries. common sources are undercooked chicken, unpasteurized milk, and untreated water. it grows slowly in cold temperatures and is killed by heat, so careful storage and thorough cooking help prevent infection.
Escherichia coli (E. coli) - is a bacterium that inhabits the gastrointestinal tracts of humans and other animals. It comes into contact with food through fecal contamination of water or unsanitary handling of food. There are different strains of E. coli that cause different symptoms. One strain of E. coli, found in water contaminated by human or animal feces, is the cause of "travelers' diarrhea." Another strain, E. coli O157:H7, produces a toxin in the body that causes abdominal pain, bloody diarrhea, and in severe cases a form of kidney failure called hemolytic-uremic syndrome.
3. Viruses make us sick by turning our cells into virus-producing factories.
Mold produce toxins under certain conditions. When we consume it, we absorb toxins in our blood stream. Cooking and freezing stop mold growth but do not destroy toxins that have already been produced.
Parasites can be transmitted through consumption of contaminated food and water with animal's feces or raw/undercooked meat.
4. Taking preventative measures such as a fight BAC method: clean - wash hand and surfaces often, separate - don't cross-contaminate, cook - cook to proper temperatures, and chill - refrigerate promptly.