Research Topic: Foodborne Pathogens

Working Knowledge
Foodborne pathogens are pathogens that result from consuming food that has been
contaminated by microorganisms such as bacteria, viruses, or parasites. They can contaminate
almost any kind of food. Some of the most common include meats and dairy, but others include
vegetables and seafood. However, foodborne pathogens do not always originate from
microorganisms. They can also result from toxins and natural chemicals in food, such as
poisonous mushrooms. As of right now, there are more than 250 known foodborne diseases. The
most common foodborne infections are caused by three types of bacteria: salmonella,
Escherichia coli O157:H7, and Campylobacter. In general, eating raw or undercooked meat, or
fruits and vegetables that have been contaminated with animal waste, can cause these pathogens.
Symptoms of foodborne pathogens are usually nausea, vomiting, diarrhea, and abdominal
cramps. Other symptoms include fever, anemia, and damage to organs (such as kidney failure).
According to the CDC, 1 in 6 Americans gets sick, 128,000 are hospitalized, and 3,000 die of
foodborne illnesses. On the FDAs website, they list seven things that you can do as a consumer
to prevent foodborne illness. These preventative measures include checking the food for
cleanliness, separating raw meat, poultry, and seafood from other foods, inspecting cans, jars,
and frozen food packaging before purchase, choose fresh eggs carefully, pick up perishables and
frozen foods last, and be mindful of the time food has been around and the temperature in which
they are kept.
Reference List

(17 November 2010). Causes and Symptoms of Foodborne Illness. Minnesota Department of
Health. Retrieved from http://www.health.state.mn.us/divs/idepc/dtopics/foodborne/basics.html
(14 June 2012). Foodborne disease. MedicineNet. Retrieved from http://www.medterms.com/
script/main/art.asp?articlekey=25399&page=2
(24 September 2012). Food Safety. Centers for Disease Control and Prevention. Retrieved from
http://www.cdc.gov/foodsafety/facts.html#howmanycases
(7 December 2013). Start at the Store: 7 Ways to Prevent Foodborne Illness. U.S. Food and Drug
Administration. Retrieved from http://www.fda.gov/ForConsumers/ConsumerUpdates/
ucm094535.htm

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Research Question: How does the origin and type of foodborne pathogen affect the seriousness
of potential health complications?
Preliminary Research Outline:
Intro
Beginning introductory information (definitions, different types, regional frequencies?)
Origins of foodborne pathogens, animals and plants
Health complications
Relationship between microorganisms and the types of health complications
Prevention
Conclusion

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Research Timeline:
September - continue research and gather information and data
October - Compile information and start to organize
November - Put together presentation and finalize project
10th - Annotated Bibliography due
November 25/December 2 - Present
December 1st - Project Due in e-portfolio

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Concept Map: