Foodborne diseases
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.