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Food and Water borne Diseases

Bacterial Diseases
Parasitic Diseases
Viral Diseases 

Foodborne disease is caused by consuming contaminated foods or beverages. There are many different foodborne infections, which cause an estimated 48 million illnesses and 3,000 deaths each year in the United States. The onset of symptoms may occur within minutes to weeks and often presents itself as flu-like symptoms, as the ill person may experience symptoms such as nausea, vomiting, diarrhea, or fever. Because the symptoms are often flu-like, many people may not recognize that the illness is caused by harmful bacteria or other pathogens in food.

Everyone is at risk for getting a foodborne illness. However, some people are at greater risk for experiencing a more serious illness or even death should they get a foodborne illness. Those at greater risk are infants, young children, pregnant women and their unborn babies, older adults, and people with weakened immune systems.

Most cases of foodborne illness can be prevented with proper cooking or processing of food to destroy pathogens and careful attention to handwashing and preventing cross contamination of kitchen surfaces/utensils.

Resources:

Case Definitions

General Information:

Surveillance Data:

Other Links:

USDA Food Safety Inspection Service

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