Food and waterborne infections are illnesses caused by consuming contaminated food or water. Common pathogens include bacteria (e.g., Salmonella, E. coli), viruses (e.g., norovirus, hepatitis A), and parasites (e.g., Giardia, Cryptosporidium). Symptoms range from mild gastrointestinal distress to severe dehydration and systemic infections. Prevention strategies include proper food handling, cooking, and storage; ensuring safe drinking water; and maintaining good hygiene practices. Public health measures focus on monitoring food and water quality, educating the public, and implementing sanitation and vaccination programs where applicable. Prompt diagnosis and treatment are essential to manage outbreaks and reduce the burden of these infections.
Track:
Surveillance and Epidemiology
Food Safety and Hygiene
Water Quality Management
Public Health Response and Interventions