Linked from

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

• 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.

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

• 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.

• 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.

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

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

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

• 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.

• 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.

• 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.