| Food safety |
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Foodborne illness (also foodborne disease and colloquially referred to as food poisoning)[1] is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food.[2] Infant food safety is the identification of risky food handling practices and the prevention of illness in infants. Foodborne illness is a serious health issue, especially for babies and children. Infants and young children are particularly vulnerable to foodborne illness because their immune systems are not developed enough to fight off foodborne bacterial infections. In fact, 800,000 illnesses affect children under the age of 10 in the U.S. each year.[3] Therefore, extra care should be taken when handling and preparing their food.
- ^ "food poisoning" at Dorland's Medical Dictionary
- ^ "Foodborne Illness - Frequently Asked Questions". US Centers for Disease Control and Prevention. Archived from the original on March 3, 2011. Retrieved 3 July 2016.
- ^ Nutrition, Center for Food Safety and Applied. "Health Educators - Food Safety for Moms to Be: Once Baby Arrives". www.fda.gov. Retrieved 25 July 2017.
This article incorporates text from this source, which is in the public domain.
