Foodborne Diseases - A Public Health Challenge

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Authors

  • Gayathri M.
     Department of Community Science, College of Agriculture, Thrissur - 680 656, Kerala ,IN
  • Seeja Thomachan Panjikkaran
     Department of Community Science, College of Agriculture, Thrissur - 680 656, Kerala ,IN
  • Aneena E.R.
     Community Science, Krishi Vigyan Kendra, Kerala Agricultural University, Thrissur - 680 656, Kerala ,IN
  • Suman K.T.
     Department of Community Science, College of Agriculture, Thrissur - 680 656, Kerala ,IN
  • Lakshmy P.S.
     Department of Community Science, College of Agriculture, Thrissur - 680 656, Kerala ,IN
  • Sharon C.L.
     Department of Community Science, College of Agriculture, Thrissur - 680 656, Kerala ,IN

DOI:

https://doi.org/10.21048/IJND.2023.60.3.29867

Keywords:

Foodborne diseases, food infection, food intoxication, cholera, salmonellosis and botulism
food processing and technology, preservation, food microbiology

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.

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Published

2023-09-01

How to Cite

M., G., Panjikkaran, S. T., E.R., A., K.T., S., P.S., L., & C.L., S. (2023). Foodborne Diseases - A Public Health Challenge. The Indian Journal of Nutrition and Dietetics, 60(3), 447–459. https://doi.org/10.21048/IJND.2023.60.3.29867

Issue

Volume 60, Issue 3, July-September 2023

Section

Review Articles

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Copyright (c) 2023 The Indian Journal of Nutrition and Dietetics

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Received 2022-03-24
Accepted 2022-11-24
Published 2023-09-01

 

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