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
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Food-borne Diseases Conference Speakers
Recommended Sessions
- Food Allergy and Public Health
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- Food Education
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- Food Microbiology
- Food Nanotechnology
- Food Nutrition and Dietetics
- Food Processing Hygiene
- Food Safety, Food Security and Food Fraud
- Food Technology
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- Food-borne Diseases
- Management of Food Waste
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