Foodborne illness and the dietetics profession

Food borne pathogens are microorganisms such as bacteria, viruses, and parasites which infect food and cause illness. These causative agents often disrupt the normal microflora of the gastrointestinal tract, though some also extend and cause damage to organ systems throughout the body. There are around 76 million illnesses and five thousand deaths attributed to food borne illness each year in the United States (Mead et al. 1999). Because there are many prevailing foodborne illnesses, as well as …

…people are learning proper information about the foods they eat along with the pathogens that may cause illness. Technological monitoring systems are helping to keep health professionals and consumers up-to-date on foodborne illnesses, including outbreaks and specificity of pathogens involved. As the cycle of foodborne illnesses will not cease, dietetic professionals must be able to understand, monitor, and assist other health care workers in aiding clients and or patients in foodborne illnesses awareness and prevention.