Food-borne and Waterborne Infections

Foodborne infections, ordinarily called food poisoning/nourishment harming, and waterborne infections are conditions caused by eating or drinking food or water that is contaminated by microbes or the toxins produced by the organisms. They commonly cause gastrointestinal symptoms such as vomiting, diarrhoea, nausea and abdominal pain. There are numerous non-infectious causes of illness from contaminated food and water and a few microbes results in infections other than in the digestive tract. Food and water-borne infectious diseases are considered to be the most common of all acute illnesses. It occurs worldwide, and the incidence varies from country to country. In recent years, detection of outbreaks of viral origin, particularly noroviruses, has been increasing worldwide. Two or more related cases of suspected food or water-borne illness must be reported within 24 hours of diagnosis (presumed or confirmed).

  • Emerging food-borne pathogens
  • Enterotoxins
  • Mycotoxins and alimentary mycotoxicoses
  • Ptomaine poisoning
  • Intoxications

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Food-borne and Waterborne Infections Conference Speakers

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