Transmission of foodborne diseases

In the two previous study sessions you have learned about microorganisms and food contamination. The single method of transmission of foodborne diseases to human beings is through ingestion (eating) of food in the following categories:

• Raw or undercooked meat and meat products
• raw milk (that is, milk that has not been pasteurised or sterilised)
• food items contaminated with human faeces (directly or indirectly)
• raw vegetables contaminated with soil
• food contaminated by chemicals, e.g. pesticides such as malathion
• food prepared using contaminated water, e.g. for washing vegetables
• food kept in an unsuitable condition for a long time after preparation
• poisonous plants.