Explore our detailed guides on common food‑borne illnesses, their causes, symptoms, and prevention measures. Learn how to stay safe from pathogens in food and water, and improve public health through proper hygiene and food handling practices.
Disclaimer: The content provided in this category is for educational purposes only. Always consult a qualified healthcare provider for concerns regarding health or medical conditions.
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 23, 2026 A Comprehensive Guide to One of the World’s Most Common Foodborne Illnesses Foodborne diseases are a major public health challenge globally, especially in low- and middle-income countries. Among them, salmonellosis stands out as a leading cause of acute gastrointestinal illness and food poisoning. This disease…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 23, 2026 Introduction Escherichia coli (E. coli) is a diverse group of bacteria commonly found in the intestines of humans and animals. While most E. coli strains are harmless, certain pathogenic strains cause serious foodborne illnesses, ranging from mild diarrhea to life-threatening complications such as hemolytic uremic…
Introduction Typhoid fever is a serious food- and water-borne infectious disease that remains a major public health challenge in many developing countries, especially in parts of sub-Saharan Africa and South Asia. The disease is caused by Salmonella enterica serovar Typhi (Salmonella Typhi), a bacterium that spreads primarily through contaminated food and drinking water. Despite being…
Introduction Cholera is a severe acute diarrheal disease that remains a major public health and food safety concern in many developing countries, particularly in sub-Saharan Africa, South Asia, and parts of Latin America. The disease is caused by the bacterium Vibrio cholerae and is closely associated with unsafe water, poor sanitation, and inadequate food hygiene….
Introduction Cholera is a severe acute diarrheal disease that remains a major public health and food safety concern in many developing countries, particularly in sub-Saharan Africa, South Asia, and parts of Latin America. The disease is caused by the bacterium Vibrio cholerae and is closely associated with unsafe water, poor sanitation, and inadequate food hygiene….
Foodborne illnesses occur when people consume food or drinks contaminated with harmful bacteria, viruses, parasites, or toxins. Understanding the most common foodborne illnesses and their causes helps prevent food poisoning and promotes safer food handling practices. 1. Salmonellosis (Salmonella) Cause: Salmonella bacteriaCommon Sources: Raw or undercooked poultry, eggs, unpasteurized milk, contaminated fruits and vegetablesMain Risk…
Most mild food poisoning cases resolve on their own, but medical attention is necessary when symptoms are severe, persistent, or affect vulnerable individuals. Seek Medical Help Immediately If You Experience: Seek Medical Care Promptly for High-Risk Individuals: Emergency Warning Signs: ⚠️ These may indicate serious infections such as botulism or severe bacterial complications. Key Takeaway…
Food poisoning can affect anyone, but certain groups are more vulnerable to severe illness and complications due to weaker or changing immune systems. 1. Infants and Young Children Children have developing immune systems and smaller body sizes, making them more susceptible to dehydration and serious infections from contaminated food or water. 2. Elderly People As…
Certain foods are more likely to cause food poisoning because they support the growth of harmful bacteria or are often eaten raw or undercooked. Understanding high-risk foods helps consumers make safer food choices and reduce the risk of foodborne illness. 1. Raw or Undercooked Poultry Chicken and other poultry commonly carry Salmonella and Campylobacter. Inadequate…
Foodborne illnesses occur when people consume food or drinks contaminated with harmful bacteria, viruses, parasites, or toxins. Understanding the most common foodborne illnesses and their causes helps prevent food poisoning and promotes safer food handling practices. 1. Salmonellosis (Salmonella) Cause: Salmonella bacteriaCommon Sources: Raw or undercooked poultry, eggs, unpasteurized milk, contaminated fruits and vegetablesMain Risk…
