As the name itself, food-borne diseases refer to the diseases resulting from food. Not all the foods cause diseases, in fact it's the consumption of  ‘contaminated' foods or beverages which are responsible. Thus, food borne diseases are those, caused by foods or beverages,contaminated with pathogens, poisonous chemicals, toxins or whatever substances which should not be normally consumed. They also occur due to contaminated surfaces such as sinks, plates, tables etc.

These can be categorized as:- 

1.Food borne infections -by microbes such as bacteria, virus, parasites.

2. Food poisoning-by harmful chemicals, toxins from microbes or external factors such as drugs.

The most commonly recognized foodborne infections, along with the causative agents and their source of infection mentioned as:-

1.   Campylobacter : Campylobacteriosis (clinical symptoms include fever, diarrhoea and abdominal cramps)

    #Sources- undercooked chicken, or other food contaminated with juices dripping from raw chicken and unpasteurized milk

2.   Salmonella: Salmonellosis, typically includes fever, diarrhoea and abdominal cramps

#Sources- variety of different foods of animal original such as poultry, dairy products or even eggs.

 E.coli:   -Haemolytic Uremic Syndrome(HUS) after several weeks of initial symptoms(in 3%-5% of cases) including temporary anaemia, profuse bleeding and kidney malfunction,severe and bloody diarrhoea, painful abdominal cramps without much fever.

#Sources- consumption of food and water contaminated with microscopic amount of cow faeces.

4.   Listeria: common cause of foodborne illnesses, causing Listeriosis, typically acute gastro-intestinal illness, usually more vomitting than diarrhoea, that resolves within two days

#Sources- primarily from one infected person to another eg. Infected kitchen workers while cooking food.

Who are at high risk?

-Pregnant women, young children, older adults and people with weakened

immunity are at higher risk of developing foodborne illness. 

How do these occur?

Food borne diseases are in our control, but carelessness in managing food hygiene is the main problem. These diseases usually occur by:-

-not cooking food thoroughly (particularly meat and meat products)

-improper storage of foods

-keeping cooked food unrefrigerated for more than an hour

-food sharing with person with diarrhoea, vomiting

-improper temperature maintenance of food which leads to growth of bacteria

-cross contamination such as placing cooked food on the 

same plate where previously raw meat was present.

How can these be prevented?

1. Keep clean

2. Separate raw and cooked foods

3. Cook thoroughly

4. Keep food at safe temperatures

5. Use safe water and raw materials