What is a Foodborne Illness? 

When it comes to food safety, understanding what is a foodborne illness is crucial. Knowing the symptoms, causes, prevention, and liability are all critical parts of preventing this potentially harmful disease. Food safety teams should review their SOP on a regular basis and have a clear communicator. They should also establish a network of contacts prior to an outbreak. It is also important to consult laboratory personnel regarding protocols and food sample details. In addition, they should have a library of information regarding foodborne pathogens and other food safety hazards. 

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There are several symptoms of foodborne illness, and each one should be investigated for its possible cause. Common signs include diarrhea, bloody diarrhea, abdominal cramps, and nausea. These symptoms can occur anywhere from four to 72 hours after you consume contaminated food, and you should seek medical advice right away. 

Foodborne illnesses are often caused by bacteria or viruses. Some of them can even cause death, particularly in vulnerable populations. Foodborne illnesses can spread from one person to another, so you should always wash your hands thoroughly before touching other people or food. Also, you should not handle food until you feel better. 


Foodborne illnesses are caused by microorganisms that enter the body through the digestive system. While many of these microorganisms are beneficial to our health, others can cause illness. To avoid illness, we must handle and cook food properly. The majority of foodborne illnesses result from the improper handling and sanitation of food. 

One of the most common foods to become infected with a foodborne illness is raw meat. Poultry and raw meat can be home to various pathogens such as Salmonella, Campylobacter, and Listeria. Poultry can also harbor Clostridium perfringens, a type of bacteria that can cause food poisoning. The bacteria may be present in the feathers or on the surface of raw meat. Vegetables and fruits are also sources of foodborne illness. Because they contain high amounts of nutrients, they can be ideal growing media for bacteria and pathogens. Fruits and vegetables contain many different types of bacteria, including E. coli, Salmonella, yeasts, and molds. 


Prevention of foodborne illness is an important part of food safety. Foods can contain harmful bacteria that multiply to produce toxins, which can make people ill. Several steps can be taken to reduce the risk of getting foodborne illnesses, including washing your hands, rinsing surfaces, and cooking food properly. 

Public health officials work to investigate foodborne illnesses and identify common sources of contamination. They also collect lab test results from sick people to help pinpoint the source of infection. Once these results are obtained, public health officials may close down affected restaurants or remove contaminated foods from stores. 


Liability for foodborne illness lawsuits generally involves an outbreak of an illness, and each state handles these cases differently. In general, the parties responsible for an outbreak are joint and severally liable. Thus, a plaintiff can sue all of these parties for damages. However, a plaintiff will typically need to show that the food product was the direct cause of the plaintiff’s illness. 

A food business can be held liable for foodborne illnesses if it fails to adhere to federal and state food safety regulations. These regulations cover everything from facility registration to recordkeeping and labeling. Additionally, businesses may be required to adhere to local ordinances. Advertising and promotional practices are also regulated by the Federal Trade Commission.