An Overview of Foodborne Diseases

Abstract

Foodborne diseases are health conditions caused by bacterial, viral, parasitic, and fungal agents,
transmitted to humans through contaminated, improperly stored, or undercooked food. These illnesses can range
from mild diarrhoea to severe complications such as kidney failure, neurological disorders, or even death. Vulnerable
groups, including children, the elderly, pregnant women, and individuals with weakened immune systems, are
particularly at risk. Key bacterial agents include Salmonella, Escherichia coli (E. coli), and Listeria; viral agents
include Norovirus and Hepatitis A; parasitic agents include Giardia and Toxoplasma; and fungal toxins such as
aflatoxins also play a significant role. Prevention strategies include proper personal hygiene, thorough appropriate
cooking of food, access to clean water, and safe storage of food products. Additionally, raising public awareness and
strengthening the role of international health organisations are crucial for controlling these diseases. This article aims
to highlight the causes, symptoms, diagnosis, preventive measures, and the importance of public awareness regarding
foodborne diseases.