Foodborne Infections and Diseases


Foodborne infections, usually called food poisoning/nourishment harming, and these infections are caused by eating or drinking food or water that is infected by microbes or the toxins produced by the microorganisms. They generally cause gastrointestinal symptoms such as vomiting, diarrhea, nausea, and abdominal pain. There are many non-infectious causes of infections from contaminated food and a few microorganisms results in infections other than in the digestive tract. Food and water-borne infectious diseases are the most common of all severe infections. It happens around the world, and the occurrence varies from country to country. In recent years, discovery of outbreaks of viral origin, particularly noroviruses, has been increasing worldwide. At least two related cases of suspected food or water-borne sickness must be accounted within 24 hours of laboratory analysis (assumed or confirmed).

  • Emerging food-borne pathogens
  • Enterotoxins
  • Mycotoxins and alimentary mycotoxicoses
  • Ptomaine poisoning
  • Intoxications



 


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