Catering Glossary

food borne infection

Infection caused by intake of pathogens in foods. Warm temperatures favor the spread of pathogens in foods. Meat, sausage, fish, sea food and egg products are particularly susceptible. If hygienic principles are followed consistently, food borne infection can be avoided. Foods must be kept cool or alternatively, properly cooked. 

One common example of a food borne infection is salmonella.