A foodborne illness is a disease that is transmitted to humans by food. The term “foodborne illness” has replaced the more vague description “food poisoning.” Foods that are moist and have a high protein or a low acid level are classified by the U.S. Public Health Service as potentially hazardous. High protein foods from animals include milk/milk products, eggs, meats, poultry, fish, shellfish, and edible crustacea (shrimp, lobster, crab). These foods can support rapid growth of infectious or disease-causing microorganisms (Iowa State University). Also, improper handling of food (preparation, sanitation, handling, storage, and cooking) can initiate or enhance problems associated with these microorganisms. Diarrhea, cramps, nausea, and vomiting are the most common acute symptoms of many food- and waterborne illnesses, which may range from mild to severe. The time you eat a contaminated food to the time you experience the symptoms can range from 30 minutes to several days or even weeks. Pregnant women, newborns or young children, elderly people, and immune-compromised individuals are more prone to these illnesses, although many also attack healthy people.