GC: n
S: FoodGov – https://www.food.gov.uk/science/microbiology/fds (last access: 7 December 2015); NIAID – https://www.niaid.nih.gov/topics/foodborne/Pages/default.aspx (last access: 7 December 2015); OSHA – https://www.osha.gov/SLTC/foodbornedisease/ (last access: 7 December 2015).
N: 1. – foodborne (adj): The first known use of foodborne was in 1898.
- Caused by food contaminated with pathogenic microorganisms or toxic substances. Example: foodborne illness.
– disease (n): early 14c., “discomfort, inconvenience, distress, trouble,” from Old French desaise “lack, want; discomfort, distress; trouble, misfortune; disease, sickness,” from des- “without, away” (see dis-) + aise “ease” (see ease (n.)). Restricted pathological sense of “sickness, illness” in English emerged by late 14c.; the word still sometimes was used in its literal sense early 17c., and was somewhat revived 20c., usually with a hyphen (dis-ease).
2. A disease, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
3. The global incidence of foodborne disease is difficult to estimate, but it has been reported that in 2000 alone 2.1 million people died from diarrhoeal diseases. A great proportin of these cases can be attributed to contamination of food and drinking water.
4. The causative agents may be present in food as the result of infection of animals from which the food is derived or (b) contamination that occurs either at the source or during production processing, distribution, storage, or preparation of the food for consumption. Food-borne diseases may be classified in at least three categories : (1) diseases caused by microorganisms (including parasites) that invade and multiply in the body; (2) diseases caused by toxins produced by microorganisms during colonization and growth in the intestinal tract; and (3) intoxications caused by the ingestion of food containing poisonous chemicals, naturally occurring toxins, or preformed toxins produced by microorganisms.
5. The food-borne diseases are : food poisoning; food-borne intoxication and food-borne infection.
The terms food poisoning (use of this term is not recommended) and food-borne intoxication apply only to diseases in categories (2) and (3).
The term food-borne infection is not synonymous with food-borne disease : an infection (which is the establishment of a host-parasite relationship, and which may be subclinical) is not the same as the disease that may result from it. Diseases arising as a result of individual hypersensitivity reactions to normal food ingredients are not considered to be food-borne diseases.
S: 1. MW – https://www.merriam-webster.com/dictionary/foodborne (last access: 25 September 2024); Etymonline – https://www.etymonline.com/search?q=disease (last access: 25 September 2024). 2 & 3. TERMIUM PLUS – https://www.btb.termiumplus.gc.ca/tpv2alpha/alpha-eng.html?lang=eng&i=1&srchtxt=foodborne+illness&index=alt&codom2nd_wet=1#resultrecs (last access: 7 December 2015). 4 & 5. GDT – http://www.granddictionnaire.com/ficheOqlf.aspx?Id_Fiche=8875703 (last access: 7 December 2015).
GV: food-borne disease
S: TERMIUM PLUS – https://www.btb.termiumplus.gc.ca/tpv2alpha/alpha-eng.html?lang=eng&i=1&srchtxt=foodborne+illness&index=alt&codom2nd_wet=1#resultrecs (last access: 7 December 2015)
SYN: foodborne illness, food-borne illness.
S: TERMIUM PLUS – https://www.btb.termiumplus.gc.ca/tpv2alpha/alpha-eng.html?lang=eng&i=1&srchtxt=foodborne+illness&index=alt&codom2nd_wet=1#resultrecs (last access: 7 December 2015); MW – https://www.merriam-webster.com/dictionary/foodborne (last access: 25 September 2024).
