Foodborne Diseases
Foodborne diseases, also known as foodborne illnesses, are illnesses that occur when food or water is contaminated with harmful bacteria, viruses, or parasites. These diseases can range from mild to severe, some of which can even be deadly. The most common symptoms include nausea, vomiting, fever, abdominal pain, and dehydration. Common examples of foodborne diseases include salmonellosis, E. coli, norovirus, and listeriosis. Contaminated foods can be found in delis, restaurants, and fast food outlets, and can often be avoided by practicing proper hygiene and food safety. Each year, foodborne diseases cause millions of illnesses and thousands of deaths. Taking control of food safety is the best way to protect yourself and your family from foodborne illnesses.
← Journal of Food Science and Hygiene