Nutrition and Food Sciences

Foodborne Infections and Disease

Session Overview:

Foodborne contaminations, regularly called food contamination/sustenance harming, are brought around by eating or drinking food or water corrupted by life forms or the harms made by the microorganisms. They by and huge reason gastrointestinal side impacts like regurgitating, detachment of the bowels, ailment, and stomach torment. Foodborne ailment (food harming) is caused by devouring sullied food, refreshments, or water and can be a assortment of microbes, parasites, infections and/or toxins.

Key Topics and Subsessions:

Foodborne pathogens

Foodborne Infections and Microorganisms is a vital scientific session topic for the 29th World Congress on Nutrition and Food Sciences. This session would explore the types of pathogens including bacteria, viruses, and protozoa that cause foodborne illnesses, their impact on public health, and the latest in prevention and detection strategies

Microbial poisons in food

Microbial Poisons in Food is an essential topic for the 29th World Congress on Nutrition and Food Sciences. This session would focus on toxins produced by microorganisms such as bacteria, molds and fungi that can contaminate food, posing significant health risks

Biocontrol

A session on Biocontrol in Food Safety and Agriculture would be highly relevant for the 29th World Congress on Nutrition and Food Sciences. Biocontrol, or the use of natural organisms and substances to manage harmful pests and pathogens, is gaining traction as a sustainable alternative to chemical interventions in food production and storage