Identifying four common foodborne illnesses caused by pathogens can help us understand the risks associated with consuming contaminated food:
1. **Salmonellosis**: This illness is caused by the bacterium Salmonella. Symptoms include diarrhea, abdominal cramps, fever, and vomiting. It is often associated with undercooked poultry, eggs, and unpasteurized milk.
2. **Listeriosis**: Listeria monocytogenes is the bacterium responsible for this illness. Symptoms may include fever, muscle aches, nausea, and diarrhea. Contaminated soft cheeses, deli meats, and unpasteurized milk can harbor this pathogen.
3. **Campylobacteriosis**: Campylobacter bacteria can lead to this illness characterized by diarrhea (sometimes bloody), cramping, abdominal pain, and fever. Raw or undercooked poultry, unpasteurized milk, and contaminated water are common sources.
4. **E. coli Infection**: Certain strains of Escherichia coli (E. coli) can cause severe foodborne illness. Symptoms may include bloody diarrhea, abdominal pain, and vomiting. Undercooked ground beef, raw vegetables, and unpasteurized juice are potential sources of contamination.
By being aware of these common foodborne illnesses and the pathogens that cause them, individuals can take precautions such as cooking food thoroughly, practicing good hygiene, and avoiding risky foods to reduce the likelihood of falling ill.
