Nutrition and Food Sciences

Food Borne Diseases and Prevention

There are currently millions of people suffering from food-borne infectious diseases all over the world. Most of the disease load brought on by these food-borne pathogens is yet unknown. Given the rise in outbreaks of food-borne illnesses, concern over pathogenic and spoilage bacteria in foods is rising (FBDs). The majority of food-borne illnesses are caused by either bacteria or viruses. The goal of preventive measures is to keep food, including liquid and alternate enteral feeds, at the right temperature while storing it hygienically and avoiding cross-contamination. Hazards that are biological, chemical, or physical often lead to foodborne illnesses.