Linked from

The 36 pages that link to Foodborne illness, each with the reason it gives.

• Food safetyBroader topic: Preventing this outcome is the central public-health aim of food safety.

• Food preservationRelated: Preservation must control hazards that may not produce visible signs of spoilage.

• Food spoilageRelated: Some spoilage processes coincide with hazards, but spoiled appearance alone cannot reliably identify unsafe food.

• SeafoodNarrower topic: This broader health category includes illnesses linked to contaminated seafood.

• Curing (food preservation)Narrower topic: Curing is designed to reduce particular microbial risks, but does not eliminate every hazard.

• Food microbiologyRelated: Pathogens in food can cause infection or illness through toxins they produce.

• ToxoplasmosisNarrower topic: Undercooked meat and contaminated produce are important routes of toxoplasmosis transmission.

• ContaminationBroader topic: Contaminated food can transmit agents that cause acute or long-term illness.

• Mushroom poisoningCompared with: Its symptoms can resemble mushroom poisoning, but the exposure and causes differ.

• Food storageRelated: Safe storage limits opportunities for pathogens to multiply or contaminate food.

• GastroenteritisRelated: Contaminated food can introduce the organisms or toxins that trigger gastroenteritis.

• Food fermentationCompared with: Poorly controlled fermentation can fail to prevent hazards and may cause foodborne illness.

• Hepatitis ANarrower topic: Contaminated food can spread HAV and trigger outbreaks beyond close-contact networks.

• Meat inspectionNarrower topic: Protecting consumers from foodborne illness is a central purpose of meat inspection.

• SalmonellaNarrower topic: Salmonella is a major bacterial cause of foodborne illness.

• Salmonella entericaNarrower topic: Contaminated foods are a major route by which Salmonella reaches people.

• SashimiRelated: Because sashimi is uncooked, safe sourcing and handling are essential.

• FomiteRelated: Contaminated utensils and food-contact surfaces can transfer pathogens to food.

• Food serviceRelated: Failures in handling or temperature control can turn meal provision into a source of illness.

• Histamine fish poisoningNarrower topic: Histamine fish poisoning is a toxin-mediated form of foodborne illness.

• ShellfishRelated: Contaminated shellfish can carry pathogens and naturally occurring marine toxins.

• ChickenRelated: Contaminated or undercooked chicken can transmit foodborne pathogens.

• Ciguatera fish poisoningNarrower topic: Ciguatera belongs to this broad class, but its cause is a naturally occurring marine toxin.

• ShigellaRelated: Contaminated food is a common vehicle for Shigella transmission.

• NorovirusNarrower topic: Norovirus is a leading cause of foodborne illness, often through contaminated ready-to-eat foods.

• Raw foodismRelated: Raw animal foods and contaminated produce can transmit pathogens that cooking might otherwise reduce.

• Potato saladRelated: Improper handling of prepared salad can allow pathogens to multiply.

• CarvacrolRelated: Reducing foodborne pathogens is one proposed reason to study carvacrol in food preservation.

• Food technologyRelated: Reducing this burden is a central measure of successful food technology.

• Horse meatNarrower topic: The same general hazards apply to horse meat as to other meats.

• SalamiRelated: Curing reduces some risks but does not make every salami safe under all conditions.

• Blood as foodRelated: Unsafe collection, storage, or cooking can make blood dishes a source of infection.

• Ingestion (biology)Related: Contaminants can enter the body along with ingested food or liquid.

• Cured fishNarrower topic: Cured fish still requires safe handling because preservation does not eliminate every hazard.

• LiverRelated: Like other meat, liver requires safe handling and thorough cooking to reduce pathogen risk.

• Shrimp and prawn as foodRelated: Improper storage or cooking can make shrimp unsafe to eat.