Foodborne Epidemiology

Eating food tainted with germs, viruses, parasites, or chemical agents such heavy metals can result in over 200 diseases. As a result of the burden on healthcare systems, lost productivity, and harm to trade and tourism, this expanding public health issue has a significant socioeconomic impact. The burden of sickness and mortality in the world is largely caused by these diseases.

From diarrhea to cancer, foodborne diseases cover a wide variety of diseases. While they can also cause neurological, gynecological and immunological symptoms, gastrointestinal problems are the most common presentation. The burden of diarrheal diseases is disproportionately borne by low- and middle-income nations and by young children, although they constitute a substantial concern in all nations of the world.

  • Health and hygiene
  • Food poisoning

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