Foodborne Diseases: Causative Agents, Prevalence and Control

Rimsha Shakeel Bhatti*, Sadaf Sarfraz and Shahid Raza

  • Rimsha Shakeel Bhatti 1. Department of Biology, Lahore Garrison University, Lahore, Pakistan
  • Sadaf Sarfraz 2. Department of Chemistry, Lahore Garrison University, Lahore, Pakistan
  • Shahid Raza 3. Department of ORIC, Lahore Garrison University, Lahore, Pakistan
Keywords: Foodborne diseases, microbiological agents, chemical agents, prevalence and control

Abstract

In this globalized scenario foodborne diseases are spreading more rapidly than ever like other infectious disease. Main reason behind emerging foodborne diseases are microbiological agents but some chemical agents and weather conditions may also contribute to the prevailing issue of food illnesses. Best way to control foodborne diseases is to ensure the hygiene conditions during food preparation and consumption e.g., washing hands before preparing and eating food. Cleaning raw food, proper cooking and pasteurization can also help in prevention of foodborne diseases. A number of international corporations are working to overcome the global issue of food illnesses.

Author Biography

Rimsha Shakeel Bhatti, 1. Department of Biology, Lahore Garrison University, Lahore, Pakistan

Biology Department, Lahore Garrison University, Lahore, Pakistan

Published
2020-08-12