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http://dx.doi.org/10.13103/JFHS.2020.35.1.1

Emerging Foodborne Diseases: What we know so far  

Mensah, Dylis-Judith Fafa (Department of Family and Consumer Sciences, Illinois State University)
Ofosu, Fred Kwame (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Journal of Food Hygiene and Safety / v.35, no.1, 2020 , pp. 1-5 More about this Journal
Abstract
Foodborne diseases (FBD) pose significant public health problems and economic losses worldwide. In recent years, emerging foodborne diseases have resulted mainly from novel bacteria, viruses, protozoa, mycotoxins, prions in animal and plant sources. The consumption of unsafe food contaminated with harmful bacteria, viruses, parasites or chemical agents or naturally occurring toxins results in high morbidity and mortality. However, estimating the incidence and burden of FBD is a huge global challenge due to the difficulty in food source attribution to specific pathogenic or chemical hazards, underreported cases, diagnosing how infections are transmitted or when a person is infected are not well understood and thus makes the control of FBD very challenging. Therefore, implementing comprehensive food safety strategies and policies, enhancing surveillance, ensuring resilient health system, and intensifying education and training to ensure safe food and prevent foodborne diseases is everybody's responsibility.
Keywords
Foodborne diseases; Food attribution; Food hazards; Morbidity and Mortality; Food safety;
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