Rotavirus

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BALASUBRAMANIAM IYER

Rotavirus

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Norovirus, a highly contagious virus, leads the charge as a prevalent source of gastroenteritis, affecting people across all age groups with symptoms such as vomiting, diarrhea, and stomach pain. It stands out as the primary culprit behind approximately 20 million illnesses annually, including tens of thousands of hospitalizations and hundreds of fatalities, making guarding against Norovirus an essential endeavor for public health. Additionally, Norovirus proudly holds the title for being the leading cause of foodborne illness outbreaks in Minnesota, emphasizing the critical need for effective norovirus protection strategies.

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731 20 Learning Outcomes After reading this chapter, you will be able to: 20.1 Distinguish between foodborne infection and foodborne intoxication and provide an example of each. 20.2 Summarize strategies to prevent foodborne illness in the home and when traveling. 20.3 Describe how the food supply is protected in the United States. 20.4 Compare the risks and benefits of food additives and the use of hormones, antibiot- ics, and pesticides in both traditionally and organically grown food. 20.5 Explain what constitutes a sustainable food system. 20.6 Compare the benefits and risks of the use of biotechnology in our current food system. True or False? 1. Foods that contain pathogens that cause foodborne illness always smell bad. T/F 2. Handwashing is more effective in preventing food contamination than using a hand sanitizer. T/F 3. A kitchen sponge is a prime environment for the breeding and spread of bacteria. T/F 4. Freezing foods kills the harmful bacteria. T/F 5. Leftovers that have been stored in the fridge for a week are safe to eat. T/F 6. As long as the expiration date hasn’t passed, packaged food is always safe to eat. T/F 7. Food additives must demonstrate a “zero risk” of cancer to human beings in order to meet FDA approval. T/F 8. A diet consisting only of locally grown foods is a sustainable diet. T/F 9. Foods grown organically that carry the USDA organic seal are free of pesticides. T/F 10. Genetically engineered foods are plentiful in the United States. T/F See page 773–774 for the answers. Food Safety, Technology, and Sustainability 732 Chapter 20 | Food Safety, Technology, and Sustainability What Causes Foodborne Illness? LO 20.1 Distinguish between foodborne infection and foodborne intoxication and provide an example of each. Foodborne illness is any disorder caused by consuming contaminated food. It is a major preventable public health threat worldwide. Every year in the United States, 1 in 6 Ameri- cans (or 48 million people) experience foodborne illness, and about 128,000 are hospital- ized.1 Foodborne illness most commonly results in gastrointestinal symptoms such as cramps, diarrhea, and nausea and vomiting, but in extreme circumstances it can result in death. Approximately 3,000 Americans die of foodborne illness every year.2 Pathogens and Their Toxins Cause Most Foodborne Illness The two types of foodborne illness are infection and intoxication. Consuming foods or beverages that are contaminated with disease-causing organisms, known as pathogens, causes foodborne infection. Once ingested, the pathogens multiply in the GI tract and cause illness. Pathogens commonly implicated in foodborne infection include viruses, bacteria, molds, parasites, and prions (Table 20.1). Eating foods contaminated with a toxin causes foodborne intoxication. Viruses and parasites do not cause foodborne intoxication. Certain species of bacteria, however, do secrete toxins. These include Cl.

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