Foodborne Diseases - A Public Health Challenge

Abstract

+Foodborne diseases are caused by consuming foods contaminated with toxic chemicals or biotoxins or foods containing bacteria, viruses, fungi, parasites, or foods containing bacteria, viruses, fungi, or parasites. Foodborne infections are a major global health problem that causes substantial morbidity and mortality around the world. Each year, over 600 million people are affected by foodborne diseases. Children under five years are particularly at a high risk comprising 30% of the total foodborne deaths annually. Foodborne diseases are classified as foodborne infection, foodborne intoxication and foodborne toxic infection. Ingestion of viable pathogens like bacteria, viruses, parasites and protozoa along with the food leads to food infection. Ingestion of preformed toxins, previously generated by bacteria in food, are causes foodborne intoxication. Staphylococcal intoxication and botulism are some examples of food intoxication. Foodborne toxic infection is caused by microorganisms that create toxins in situ after being eaten with food, infecting the intestine. Cholera, listeriosis and Clostridium perfringens gastroenteritis are some examples of toxic infections. Foodborne diseases can be prevented by proper sanitation and hygiene, using safe raw materials and using the right temperature to prepare and store food. Safe food handling practices can be ensured by following HACCP (Hazard Analysis and Critical Control Point) and FSSAI (Food Safety and Standards Authority of India) guidelines. Foodborne disease will continue to be a major hazard around the world, but with effective sanitation and hygiene, prevention is not difficult.