Foodborne Diseases
Foodborne diseases are illnesses that are acquired through the consumption of contaminated food and water. These diseases can cause a wide range of symptoms, from mild gastrointestinal distress to severe and deadly infections. The World Health Organization estimates that one in 10 people around the globe become ill due to foodborne illness each year. The most common foodborne illnesses include salmonella, E. coli, and listeria. Prevention of foodborne illnesses is key to protecting public health. Hand hygiene, proper food preparation techniques, and food safety regulations are all effective techniques to reduce foodborne illness. Knowing which foods pose the greatest risk, such as shellfish, unpasteurized milk, and eggs, can also help ensure that food is safe to eat.
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