Food Technology & Processing

Food-borne Diseases

Food borne illness or foodborne disease or food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Foodborne illnesses are infections or irascibilities of the gastrointestinal (GI) tract triggered by food or beverages that contain destructive bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills. Food-borne diseases are illnesses caused by consuming contaminated food or beverages. These diseases can result from bacteria, viruses, parasites, toxins, or chemicals present in food. Symptoms typically include nausea, vomiting, diarrhea, abdominal pain, and fever, which can range from mild to severe. In some cases, food-borne illnesses can lead to dehydration, organ damage, and even death, especially in vulnerable populations such as the elderly, young children, pregnant women, and those with weakened immune systems. Prevention of food-borne diseases involves proper food handling, storage, and preparation. This includes washing hands and surfaces often, separating raw foods from cooked foods, cooking foods to safe temperatures, refrigerating promptly, and avoiding cross-contamination. Regulatory measures, surveillance, and public education also play crucial roles in reducing the incidence of food-borne illnesses globally.