Foodborne Infection

A foodborne infection is an illness caused by consuming food or water containing live pathogenic microorganisms that survive long enough to establish an infection in the body. The organisms may multiply in the intestinal tract or invade body tissues and cause illness. Symptoms and incubation periods depend on the organism and the person affected.

Examples of foodborne infections

• Salmonellosis: Infection caused by Salmonella bacteria, often associated with contaminated eggs, poultry, meat, produce or other foods.
• Campylobacteriosis: Infection caused by Campylobacter, commonly linked to raw or undercooked poultry and cross-contamination.
• Listeriosis: Infection caused by Listeria monocytogenes, which can be especially serious for pregnant people, older adults and people with weakened immune systems.
• Shiga toxin-producing E. coli infection: Infection that may be associated with undercooked ground beef, contaminated produce or other foods.

How foodborne infections occur

Pathogens may enter food through contaminated ingredients, unsafe water, infected food handlers, pests, contaminated equipment or cross-contamination. If food is not handled, cooked, cooled or stored safely, microorganisms may survive or multiply. The infectious dose and risk vary by organism and host susceptibility.

Foodborne infection versus intoxication

A foodborne infection occurs when live microorganisms are consumed and then cause infection in the body. Foodborne intoxication occurs when a person consumes toxins already produced in food, even if the microorganisms that produced them are no longer alive. Some illnesses involve toxin production after the organism is consumed, making the distinction more complex.

Prevention in professional kitchens

Use approved suppliers, safe water, proper handwashing, separation of raw and ready-to-eat foods, appropriate cooking and temperature controls, rapid cooling and effective cleaning and sanitation. Follow local food-safety requirements and the operation’s food-safety plan.

Example: A guest develops campylobacteriosis after consuming food contaminated by raw poultry juices that were transferred to a ready-to-eat item through shared equipment.

Chef’s tip: Many foodborne infections can be prevented through consistent receiving, hygiene, separation, cooking and cooling controls. Do not rely on smell or appearance to determine whether food contains pathogens.

Key distinction: Foodborne infection results from consuming live pathogens. Foodborne intoxication results from consuming toxins already present in food.