Food-borne Diseases
Foodborne diseases are mainly caused by contamination of food and occur at any step of the food production, delivery and also during consumption. Food borne illness can also be occurred by environmental contamination including pollution in soil or air, pollution in water, as well as unsafe f storage of food. Foodborne diseases enclose a wide range of illnesses from diarrhoea to cancer. Raw foods of animal origin, that mostly includes raw meat and poultry, unpasteurized milk, raw eggs, and raw shellfish are the most likely to be contaminated. Most Commonly recognized food borne pathogens are Camplyobacteriosis, crypto sporidiumgiardia, shigella and salmonella. Some of the causes are unhygienic practices in food harvesting, production and preparation. To avoid contamination you must be clean your hands always, before touching any food.
- Food Poisoning
- Hazard Recognition
- Control and Prevention Food-borne Diseases
Related Conference of Food-borne Diseases
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
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Food-borne Diseases Conference Speakers
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