# खाद्य जनित रोग

खाद्य सुरक्षा|  |
| शर्तहरु |
| खाद्य जनित बीमारी |
| HACCP |
| संकट नियन्त्रण बिन्दु |
| महत्वपूर्ण कारकहरु |
| FAT TOM |
| pH |
| जल क्रिया (Wa) |
| रोगजनक |
| क्लोस्ट्रीडियम बोटुलिनम |
| E. coli |
| हेपटाटिस ए |
| नोरोभाइरस |
| परजीवी संक्रमण |
| ब्लास्टोसाइटिस |
| क्रिप्टोस्-पोराइ-डायोसिस् |
| ट्राइ-कि-नोसिस् |

खाद्य जनित बीमारी अथवा (foodborne disease) अथवा दूषित भोजनको कारणले उब्जेको बीमारीलाई खाद्य जनित बीमारी भनिन्छ।
खाद्य दुई प्रकारले विषक्त अथवा दूषित बन्दछ १. संक्रामक घटक : सक्रमित खाद्य त्यसलाई भनिन्छ जसमा संक्रामक घटक (कीटाणु अथवा जीवाणु) हुन्छ र यसले भोजन ग्रहण गरेपछि शरीरलाई संक्रमित गर्छ। २. विषाक्त घटक:खाद्य विषाक्त त्यस बेला हुन्छ जब (विषाक्त घटक) विषालु पदार्थ सामेल हुन्छ, जसमा जीवाणु द्वारा निर्मित विष पनि हुन सक्छ, कीटाणु लामो समयसम्म नबाँचे ता पनि त्यसले बनाएको विषाक्तताले असर गरिरहन्छ। रसायनिक अथवा प्राकृतिक रूपमा विषाक्तता हुने सम्भावना धेरै नैं कम हुन्छ तर यो भन्दा बडी रोगजनक जीवाणु, भाइरस अथवा परजीवीले भोजनलाई विषाक्त बनाउँदछन्।

ढाँचा:Translation eng

## Causes

Poorly stored food in a refrigerator
Foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a general consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as 'pop*food safety'*. Foodborne disease can also be caused by a large variety of toxins that affect the environment. For foodborne illness caused by chemicals, see Food contaminants.

Foodborne illness can also be caused by pesticides or medicines in food and naturally toxic substances like poisonous mushrooms or reef fish.

### Bacteria

Bacteria are a common cause of foodborne illness. In the United Kingdom during २००० the individual bacteria involved were as follows: *Campylobacter jejuni* ७७.३%, *Salmonella* २०.९%, *Escherichia coli O157:H7* १.४%, and all others less than ०.१%. In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. Symptoms for bacterial infections are delayed because the bacteria need time to multiply. They are usually not seen until १२–७२ hours or more after eating contaminated food.

**Most common** bacterial foodborne pathogens are:

* *Campylobacter jejuni* which can lead to secondary Guillain–Barré syndrome and periodontitis
* *Clostridium perfringens*, the "cafeteria germ"
* *Salmonella* spp. – its *S. typhimurium* infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens*Salmonella*
* *Escherichia coli O157:H7* enterohemorrhagic (EHEC) which causes hemolytic-uremic syndrome

Other **common** bacterial foodborne pathogens are:

* *Bacillus cereus*
* *Escherichia coli*, other virulence properties, such as enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroaggregative (EAEC or EAgEC)
* *Listeria monocytogenes*
* *Shigella* spp.
* *Staphylococcus aureus*
* *Streptococcus*
* *Vibrio cholerae*, including O१ and non-O१
* *Vibrio parahaemolyticus*
* *Vibrio vulnificus*
* *Yersinia enterocolitica* and *Yersinia pseudotuberculosis*

**Less common** bacterial agents:

* *Brucella* spp.
* *Corynebacterium ulcerans*
* *Coxiella burnetii* or Q fever
* *Plesiomonas shigelloides*

#### Exotoxins

In addition to disease caused by direct bacterial infection, some foodborne illnesses are caused by exotoxins which are excreted by the cell as the bacterium grows. Exotoxins can produce illness even when the microbes that produced them have been killed. Symptoms typically appear after १–६ hours depending on the amount of toxin ingested.

* *Clostridium botulinum*
* *Clostridium perfringens*
* *Staphylococcus aureus*
* *Bacillus cereus*

For example *Staphylococcus aureus* produces a toxin that causes intense vomiting. The rare but potentially deadly disease botulism occurs when the anaerobic bacterium *Clostridium botulinum* grows in improperly canned low-acid foods and produces botulin, a powerful paralytic toxin.

Pseudoalteromonas tetraodonis, certain species of Pseudomonas and Vibrio, and some other bacteria, produce the lethal tetrodotoxin, which is present in the tissues of some living animal species rather than being a product of decomposition.

### Mycotoxins and alimentary mycotoxicoses

The term **alimentary mycotoxicoses** refers to the effect of poisoning by Mycotoxins through food consumption. Mycotoxins sometimes have important effects on human and animal health. For example, an outbreak which occurred in the UK in १९६० caused the death of १००,००० turkeys which had consumed aflatoxin-contaminated peanut meal. In the USSR in World War II, ५००० people died due to Alimentary Toxic Aleukia (ALA). The common foodborne Mycotoxins include:

* Aflatoxins – originated from Aspergillus parasiticus and Aspergillus flavus. They are frequently found in tree nuts, peanuts, maize, sorghum and other oilseeds, including corn and cottonseeds. The pronounced forms of Aflatoxins are those of B१, B२, G१, and G२, amongst which Aflatoxin B१ predominantly targets the liver, which will result in necrosis, cirrhosis, and carcinoma. In the US, the acceptable level of total aflatoxins in foods is less than २० μg/kg, except for Aflatoxin M१ in milk, which should be less than ०.५ μg/kg. The official document can be found at FDA's website.
* Altertoxins – are those of Alternariol (AOH), Alternariol methyl ether (AME), Altenuene (ALT), Altertoxin-१ (ATX-१), Tenuazonic acid (TeA) and Radicinin (RAD), originated from Alternaria spp. Some of the toxins can be present in sorghum, ragi, wheat and tomatoes. Some research has shown that the toxins can be easily cross-contaminated between grain commodities, suggesting that manufacturing and storage of grain commodities is a critical practice.
* Citrinin
* Citreoviridin
* Cyclopiazonic acid
* Cytochalasins
* Ergot alkaloids / Ergopeptine alkaloids – Ergotamine
* Fumonisins – Crop corn can be easily contaminated by the fungi Fusarium moniliforme, and its Fumonisin B1 will cause Leukoencephalomalacia (LEM) in horses, Pulmonary edema syndrome (PES) in pigs, liver cancer in rats and Esophageal cancer in humans. For human and animal health, both the FDA and the EC have regulated the content levels of toxins in food and animal feed.
* Fusaric acid
* Fusarochromanone
* Kojic acid
* Lolitrem alkaloids
* Moniliformin
* ३-Nitropropionic acid
* Nivalenol
* Ochratoxins – In Australia, The Limit of Reporting (LOR) level for Ochratoxin A (OTA) analyses in २०th Australian Total Diet Survey was १ µg/kg, whereas the EC restricts the content of OTA to ५ µg/kg in cereal commodities, ३ µg/kg in processed products and १० µg/kg in dried vine fruits.
* Oosporeine
* Patulin – Currently, this toxin has been advisably regulated on fruit products. The EC and the FDA have limited it to under ५० µg/kg for fruit juice and fruit nectar, while limits of २५ µg/kg for solid-contained fruit products and १० µg/kg for baby foods were specified by the EC.
* Phomopsins
* Sporidesmin A
* Sterigmatocystin
* Tremorgenic mycotoxins – Five of them have been reported to be associated with molds found in fermented meats. These are Fumitremorgen B, Paxilline, Penitrem A, Verrucosidin, and Verruculogen.
* Trichothecenes – sourced from Cephalosporium, Fusarium, Myrothecium, Stachybotrys and Trichoderma. The toxins are usually found in molded maize, wheat, corn, peanuts and rice, or animal feed of hay and straw. Four trichothecenes, T-२ toxin, HT-२ toxin, diacetoxyscirpenol (DAS) and deoxynivalenol (DON) have been most commonly encountered by humans and animals. The consequences of oral intake of, or dermal exposure to, the toxins will result in Alimentary toxic aleukia, neutropenia, aplastic anemia, thrombocytopenia and/or skin irritation. In १९९३, the FDA issued a document for the content limits of DON in food and animal feed at an advisory level. In २००३, US published a patent that is very promising for farmers to produce a trichothecene-resistant crop.
* Zearalenone
* Zearalenols

#### Emerging foodborne pathogens

Many foodborne illnesses remain poorly understood. Approximately sixty percent of outbreaks are caused by unknown sources.[*स्रोत नखुलेको*]

* *Aeromonas hydrophila*, *Aeromonas caviae*, *Aeromonas sobria*

#### Preventing bacterial food poisoning

Proper storage and refrigeration of food help in the prevention of food poisoning
Prevention is mainly the role of the state, through the definition of strict rules of hygiene and a public services of veterinary surveying of animal products in the food chain, from farming to the transformation industry and delivery (shops and restaurants). This regulation includes:

* traceability: in a final product, it must be possible to know the origin of the ingredients (originating farm, identification of the harvesting or of the animal) and where and when it was processed; the origin of the illness can thus be tracked and solved (and possibly penalized), and the final products can be removed from the sale if a problem is detected;
* enforcement of hygiene procedures like HACCP and the "cold chain";
* power of control and of law enforcement of veterinarians.

In August २००६, the United States Food and Drug Administration approved Phage therapy which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has raised concerns, because without mandatory labelling consumers wouldn't be aware that meat and poultry products have been treated with the spray.

At home, prevention mainly consists of good food safety practices. Many forms of bacterial poisoning can be prevented even if food is contaminated by cooking it sufficiently, and either eating it quickly or refrigerating it effectively[*स्रोत नखुलेको*]. Many toxins, however, are not destroyed by heat treatment.

### Viruses

Viral infections make up perhaps one third of cases of food poisoning in developed countries. In the US, more than ५०% of cases are viral and noroviruses are the most common foodborne illness, causing ५७% of outbreaks in २००४. Foodborne viral infection are usually of intermediate (१–३ days) incubation period, causing illnesses which are self-limited in otherwise healthy individuals, and are similar to the bacterial forms described above.

* Enterovirus
* Hepatitis A is distinguished from other viral causes by its prolonged (२–६ week) incubation period and its ability to spread beyond the stomach and intestines, into the liver. It often induces jaundice, or yellowing of the skin, and rarely leads to chronic liver dysfunction. The virus has been found to cause the infection due to the consumption of fresh-cut produce which has fecal contamination.
* Hepatitis E
* Norovirus
* RotavirusRotavirus

### Parasites

Most foodborne parasites are zoonoses.

* Platyhelminthes:
	+ *Diphyllobothrium* sp.
	+ *Nanophyetus* sp.
	+ *Taenia saginata*
	+ *Taenia solium*चित्र:Tenia solium scolex.jpgThe scolex of *Taenia solium*
	+ *Fasciola hepatica*

*See also: Tapeworm and Flatworm*
* Nematode:
	+ *Anisakis* sp.
	+ *Ascaris lumbricoides*
	+ *Eustrongylides* sp.
	+ *Trichinella spiralis*
	+ *Trichuris trichiura*
* Protozoa:
	+ *Acanthamoeba* and other free-living amoebae
	+ *Cryptosporidium parvum*
	+ *Cyclospora cayetanensis*
	+ *Entamoeba histolytica*
	+ *Giardia lamblia**Giardia lamblia*
	+ *Sarcocystis hominis*
	+ *Sarcocystis suihominis*
	+ *Toxoplasma gondii*

### Natural toxins

Several foods can naturally contain toxins, many of which are not produced by bacteria. Plants in particular may be toxic; animals which are naturally poisonous to eat are rare. In evolutionary terms, animals can escape being eaten by fleeing; plants can use only passive defenses such as poisons and distasteful substances, for example capsaicin in chili peppers and pungent sulfur compounds in garlic and onions. Most animal poisons are not synthesised by the animal, but acquired by eating poisonous plants to which the animal is immune, or by bacterial action.

* Alkaloids
* Ciguatera poisoning
* Grayanotoxin (honey intoxication)
* Mushroom toxins
* Phytohaemagglutinin (red kidney bean poisoning; destroyed by boiling)
* Pyrrolizidine alkaloids
* Shellfish toxin, including paralytic shellfish poisoning, diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning and ciguatera fish poisoning
* Scombrotoxin
* Tetrodotoxin (fugu fish poisoning)

Some plants contain substances which are toxic in large doses, but have therapeutic properties in appropriate dosages.

* Foxglove contains cardiac glycosides.
* Poisonous hemlock (conium) has medicinal uses.

### Other pathogenic agents

* Prions, resulting in Creutzfeldt-Jakob disease

### "Ptomaine poisoning"

An early theory on the causes of food poisoning involved *ptomaines* (from Greek *ptōma*, "fall, fallen body, corpse"), alkaloids found in decaying animal and vegetable matter. While some alkaloids do cause poisoning, the discovery of bacteria left the ptomaine theory obsolete and the word *ptomaine* is no longer used scientifically.

## Mechanism

### Incubation period

The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or even years, such as in the case of Listeriosis or Creutzfeldt-Jacob disease), depending on the agent, and on how much was consumed. If symptoms occur within १–६ hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than live bacteria.

The long incubation period of many foodborne illnesses tends to cause sufferers to attribute their symptoms to "stomach flu".

During the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend on the type of microbe.

### Infectious dose

The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer's age and overall health. In the case of *Salmonella* a relatively large inoculum of १ million to १ billion organisms is necessary to produce symptoms in healthy human volunteers , as *Salmonellae* are very sensitive to acid. An unusually high stomach pH level (low acidity) greatly reduces the number of bacteria required to cause symptoms by a factor of between १० and १००.

## Epidemiology

Every year there are an estimated ७६ million foodborne illnesses in the United States (२६,००० cases for १००,००० inhabitants), २ million in the United Kingdom (३,४०० cases for १००,००० inhabitants) and ७५०,००० in France (१,२२० cases for १००,००० inhabitants).

### United States

In the United States, using FoodNet data from १९९६–१९९८, the CDCP estimated there were ७६ million foodborne illnesses (२६,००० cases for १००,००० inhabitants):

* ३२५,००० were hospitalized (१११ per १००,००० inhabitants);
* ५,००० people died (१.७ per १००,००० inhabitants.).
* Major pathogens from foodborne illness in the United States cost upwards of US $३५ billion in medical costs and lost productivity (१९९७)

|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
|

Causes of foodborne illness in U. S.|  | Cause | Annual cases | Rate (per 100,000 inhabitants) |
| --- | --- | --- | --- |
| 1 | *Norwalk-like viruses* | 9,200,000 cases | X |
| 2 | *Salmonella* | 1,341,873 cases | X |
| 3 | Campylobacter | 1,963,141 cases | X |
| 4 | *Toxoplasma gondii* | 112,500 cases | X |
| 5 | Listeria monocytogenes | 2,493 cases | X |
|  | Total | 60854 cases | X |

 |

Causes of death by foodborne illness in U. S.|  | Cause | Annual deaths | Rate (per 100,000 inhabitants) |
| --- | --- | --- | --- |
| 1 | *Salmonella* | 553 cases | 0.21 |
| 2 | *Listeria* | 499 cases | 0.19 |
| 3 | toxoplasma | 374 cases | 0.14 |
| 4 | *Norwalk-like viruses* | 124 cases | 0.046 |
| 5 | Campylobacter | 99 cases | 0.037 |
|  | Gastrointestinal illness, unknown eitiology | 5100 cases | 1.9 |

  |

### France

In France, for ७५०,००० cases(१,२१० per १००,००० inhabitants):

* ७०,००० people consulted in the emergency department of an hospital (११३ per १००,००० inhabitants.);
* ११३,००० people were hospitalized (२४ per १००,००० inhabitants);
* ४०० people died (०.९ per १००,००० inhabitants).

|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
|

Causes of foodborne illness in France|  | Cause | Annual cases | Rate (per 100,000 inhabitants) |
| --- | --- | --- | --- |
| 1 | *Salmonella* | ~8,000 cases | 13 |
| 2 | *Campylobacter* | ~3,000 cases | 4.8 |
| 3 | Parasites incl. Toxoplasma | ~500 cases ~400 cases | 0.8 0.65 |
| 4 | *Listeria* | ~300 cases | 0.5 |
| 5 | Hepatitis A | ~60 cases | 0.1 |

 |

Causes of death by foodborne illness in France|  | Cause | Annual | Rate (per 100,000 inhabitants) |
| --- | --- | --- | --- |
| 1 | *Salmonella* | ~300 cases | 0.5 |
| 2 | *Listeria* | ~80 cases | 0.13 |
| 3 | Parasites | ~37 cases | 0.06 (95% due to toxoplasma) |
| 4 | *Campylobacter* | ~15 cases | 0.02 |
| 5 | Hepatitis A | ~2 cases | 0.003 |

  |

### Australia

In Australia, there are an estimated ५.४ million cases of food-borne illness every year, causing:

* १८,००० hospitalizations
* १२० deaths
* २.१ million lost days off work
* १.२ million doctor consultations
* ३००,००० prescriptions for antibiotics

### Outbreaks

The vast majority of reported cases of foodborne illness occur as individual or sporadic cases. The origin of most sporadic cases is undetermined. In the United States, where people eat outside the home frequently, most outbreaks (५८%) originate from commercial food facilities (२००४ FoodNet data). An outbreak is defined as occurring when two or more people experience similar illness after consuming food from a common source.

Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to kill the dangerously elevated bacterial levels.

Outbreaks are usually identified when those affected know each other. However, more and more, outbreaks are identified by public health staff from unexpected increases in laboratory results for certain strains of bacteria. Outbreak detection and investigation in the United States is primarily handled by local health jurisdictions and is inconsistent from district to district. It is estimated that १–२% of outbreaks are detected.

## Society and culture

### Global impact

In modern times, rapid globalization of food production and trade has increased the potential likelihood of food contamination. Many outbreaks of foodborne diseases that were once contained within a small community may now take place on global dimensions. Food safety authorities all over the world have acknowledged that ensuring food safety must not only be tackled at the national level but also through closer linkages among food safety authorities at the international level. This is important for exchanging routine information on food safety issues and to have rapid access to information in case of food safety emergencies."

It is difficult to estimate the global incidence of foodborne disease, but it has been reported that in the year २००० about २.१ million people died from diarrhoeal diseases. Many of these cases have been attributed to contamination of food and drinking water. Additionally, diarrhoea is a major cause of malnutrition in infants and young children.

Even in industrialized countries, up to ३०% of the population of people have been reported to suffer from foodborne diseases every year. In the U.S, around ७६ million cases of foodborne diseases, which resulted in ३२५,००० hospitalizations and ५,००० deaths, are estimated to occur each year. Developing countries in particular, are worst affected by foodborne illnesses due to the presence of a wide range of diseases, including those caused by parasites. Foodborne illnesses can and did inflict serious and extensive harm on society. In १९९४, an outbreak of salmonellosis due to contaminated ice cream occurred in the USA, affecting an estimated २२४,००० persons. In १९८८, an outbreak of hepatitis A, resulting from the consumption of contaminated clams, affected some ३००,००० individuals in China.

Food contamination creates an enormous social and economic strain on societies. In the U.S., diseases caused by the major pathogens alone are estimated to cost up to US $३५ billion annually (१९९७) in medical costs and lost productivity. The re-emergence of cholera in Peru in १९९१ resulted in the loss of US $५०० million in fish and fishery product exports that year.

### United Kingdom

In postwar Aberdeen (१९६४) a large scale (>४०० cases) outbreak of Typhoid occurred, this was caused by contaminated corned beef which had been imported from Argentina The corned beef was placed in cans and because the cooling plant had failed, cold river water from the Plate estuary was used to cool the cans. One of the cans had a defect and the meat inside was contaminated. This meat was then sliced using a meat slicer in a shop in Aberdeen, and a lack of cleaning the machinery lead to spreading the contamination to other meats cut in the slicer. These meats were then eaten by the people of Aberdeen who then became ill.

In the UK serious outbreaks of food-borne illness since the १९७०s prompted key changes in UK food safety law. These included the death of १९ patients in the Stanley Royd Hospital outbreak and the bovine spongiform encephalopathy (BSE, mad cow disease) outbreak identified in the १९८०s. The death of १७ people in the १९९६ Wishaw outbreak of E. coli O१५७ अभिलेखिकरण २०१३-१०-३१ वेब्याक मेसिन was a precursor to the establishment of the Food Standards Agency which, according to Tony Blair in the १९९८ white paper *A Force for Change* Cm ३८३० "would be powerful, open and dedicated to the interests of consumers".

### United States

In १९९९ an estimated ५,००० deaths, ३२५,००० hospitalizations and ७६ million illnesses were foodborne in the US.

In २००१, the Center for Science in the Public Interest petitioned the United States Department of Agriculture to require meat packers to remove spinal cords before processing cattle carcasses for human consumption, a measure designed to lessen the risk of infection by variant Creutzfeldt-Jakob disease. The petition was supported by the American Public Health Association, the Consumer Federation of America, the Government Accountability Project, the National Consumers League, and Safe Tables Our Priority. This was opposed by the National Cattlemen's Beef Association, the National Renderers Association, the National Meat Association, the Pork Producers Council, sheep raisers, milk producers, the Turkey Federation, and eight other organizations from the animal-derived food industry. This was part of a larger controversy regarding the United States' violation of World Health Organization proscriptions to lessen the risk of infection by variant Creutzfeldt-Jakob disease.[*स्रोत नखुलेको*]

None of the US Department of Health and Human Services targets regarding incidence of foodborne infections were reached in २००७.

### Organizations

World Health Organization Food Safety Department
The WHO provides scientific advice for organizations and the public on issues concerning the safety of food. It serves as a medium linking the food safety systems in countries around the world. Food safety is currently one of WHO's top ten priorities. Food Safety is one of the major issues in our world today, and the Organization calls for more systematic and aggressive steps to be taken to significantly reduce the risk of foodborne diseases.
The Department of Food Safety, Zoonoses and Foodborne Diseases
The Department of Food Safety, Zoonoses and Foodborne Diseases is a department under the WHO. Its mission is to: to reduce the serious negative impact of foodborne diseases worldwide. According to the WHO website, food and waterborne diarrhoeal diseases are leading causes of illness and death in less developed countries, killing approximately ३.८ million people annually, most of whom are children.
> WHO works closely with the Food and Agriculture Organization of the United Nations (FAO) to address food safety issues along the entire food production chain--from production to consumption--using new methods of risk analysis. These methods provide efficient, science-based tools to improve food safety, thereby benefiting both public health and economic development.
>
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The International Food Safety Authorities Network (INFOSAN)
This network is intended to complement and support the existing WHO Global Outbreak Alert and Response Network (GOARN) which includes a Chemical Alert and Response component.

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| --- | --- | --- |
| * List of foodborne illness outbreaks by country
* 1984 Rajneeshee bioterror attack
* 2006 North American E. coli outbreak
* Alexander Litvinenko poisoning
* Attack rate
* Center for Foodborne Illness Research & Prevention
* United States Disease Control and Prevention
* Food allergy
* Food hygiene
 | * Food quality
* Food Microbiology
* Food safety
* Food Testing Strips
* Gastroenteritis
* Juice
* List of infectious diseases
 | * List of poisonings
* Mycotoxicology
* Minamata disease
* Munir Said Thalib
* Refrigerate after opening
* Risk assessment
* Zoonotic pathogens

  |

### Periodicals

* International Journal of Food Microbiology, ISSN: ०१६८-१६०५, Elsevier
* Foodborne Pathogens and Disease, ISSN: १५३५-३१४१, Mary Ann Liebert, Inc.
* Mycopathologia, ISSN: १५७३-०८३२ (electronic) ०३०१-४८६X (paper), Springer

### Books

* Advances in Food Mycology (Advances in Experimental Medicine and Biology) (२००६) by A.D. Hocking *et al.*, ISBN ९७८-०३८७२८३९१३ (electronic) ९७८-०३८७२८३८५२ (paper), Springer
* Foodborne Infections and Intoxications (२००६) by Hans P. Riemann and Dean O. Cliver, ISBN ०१२५८८३६५X, Elsevier
* Foodborne Pathogens: Microbiology And Molecular Biology (२००५) by Pina M. Fratamico *et al.*, ISBN १९०४४५५००X ISBN ९७८-१९०४४५५००४, Caister Academic Press

* How To Treating Food Poisoning at Home अभिलेखिकरण २०१०-१०-३० वेब्याक मेसिन November ६, २०१०
* Top १० Food Poisoning Risks, *New York Times*. October ६, २००९.
* Surveillance for Foodborne-Disease Outbreaks --- United States, १९९८--२००२
* Foodborne diseases, emerging, WHO, Fact sheet N°१२४, revised January २००२
* Foodborne illness information pages अभिलेखिकरण २०१९-१२-३० वेब्याक मेसिन, NSW Food Authority
* Food safety and foodborne illness, WHO, Fact sheet N°२३७, revised January २००२
* UK Health protection Agency अभिलेखिकरण २०१४-०२-२१ वेब्याक मेसिन
* US PulseNet
* Food poisoning अभिलेखिकरण २०१७-१०-२५ वेब्याक मेसिन from NHS Direct Online
* Food Safety Network अभिलेखिकरण २००८-१०-१७ वेब्याक मेसिन hosted at the University of Guelph, Canada.
* Food and Water Borne Diseases कर्लीमा
* Food Standard Agency website
* Australian OzFoodnet Foodborne Diseases Surveillance Network अभिलेखिकरण २०१०-०६-१६ वेब्याक मेसिन

ढाँचा:CDC
ढाँचा:Consumer Food Safety