Food borne diseases are caused by the contamination of the food or water. These are contaminated due to the release of toxic substances from the microbes such as myriad. Microbes can spread in more than one way, so it may not immediately be evident that a disease is foodborne. Most of the foodborne diseases are caused by bacteria such as campylobacter, salmonella, E. coli and some group of the virus such as the calicivirus.
There are different types of the food borne infections like, Cryptosporidiosis (Cryptosporidium), Campylobacteriosis (Campylobacter), Toxoplasmosis (Toxoplasma gondii), Shigellosis (Shigella), Cyclosporiasis (Cyclospora spp.), Escherichia coli, Giardiasis (Giardia), Listeriosis (Listeria monocytogenes), Norovirus Infection, Salmonellosis (Salmonella), Yersiniosis (Yersinia species). The symptoms of foodborne diseases are vomiting and diarrhea these will typically last for 1-7 days. The other symptoms are fever, fatigue, cramps, nausea and joint pains. These diseases can be eradicated by the cooking food at proper temperatures and washing hands often. Refrigerating necessary foods should also be in a right away.
Edelweiss Journal of Food Science and Technology publishes articles related to food science and technology and cover various topics such as nutrition, health, dietetics, clinical nutrition and many more. Foodborne diseases articles can be research, review or Case reports. All of these types of manuscripts are welcomed to publish in the Edelweiss Journal of Food Science and Technology. This Journal is running by Edelweiss publications with eminent editors for peer review process.