Foodborne Infections and Diseases


 



Foodborne infections, usually called food poisoning/nourishment harming, are caused by eating or drinking food or water infected by microbes or the toxins produced by the microorganisms. They generally cause gastrointestinal symptoms like vomiting, diarrhoea, nausea, and abdominal pain. There are many non-infectious causes of infections from contaminated food and a couple of microorganisms lead to infections aside from within the alimentary canal. Food and water-borne infectious diseases are the foremost common of all severe infections. It happens round the world, and therefore the occurrence varies from country to country. In recent years, the discovery of outbreaks of viral origin, particularly noroviruses, has been increasing worldwide. At least two related cases of the suspected food or water-borne sickness must be accounted for within 24 hours of laboratory analysis (assumed or confirmed).


  • Emerging foodborne pathogens
  • Enterotoxins
  • Mycotoxins and alimentary mycotoxicoses
  • Ptomaine poisoning
  • Intoxications

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