Foodborne Diseases: Causative Agents, Prevalence and Control

Rimsha Shakeel Bhatti*, Sadaf Sarfraz and Shahid Raza

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.