foodborne
adjective
                                                                                                                            
                                                            food·borne
                    
                                                                                                              
                                                                                                                                  ˈfüd-ˌbȯrn 
                                                      
                                                          
            
            variants  
 or food-borne
        
    
                                
              
          
                                                      : caused by food contaminated with pathogenic microorganisms or toxic substances                                      
              
                             
foodborne illness
                                       Most foodborne outbreaks of norovirus illness are likely to arise though direct contamination of food by a food handler immediately before its consumption.—
Robert Benziker
                                       Bacteria called campylobacter contaminate most chickens that go to market in the United States, and the bacteria are the most common cause of food-borne illness, bringing on some two million cases of food poisoning in the country annually.—
Philip J. Hilts
                         
                
                                
            also                
          
                                                      : relating to or being a microorganism or toxin contaminating food                                       
              
                             
            Anderson and others believe that use of the drugs in healthy animals is playing a role in changing the very nature of foodborne bacteria, creating strains that are resistant to antibiotics used in human medicine.    —
Jennifer Ackerman          
                                       Listeria is a big problem for makers of ready-to-eat products such as deli meats, soft cheeses and potato salad. The microorganism continues to grow in refrigerated food, making it far harder to control than other types of food-borne pathogens, such as salmonella.    —
Scott Kilman          
                         
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  Merriam-Webster unabridged




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