Food Borne Diseases | Open Access Journals

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Food Borne Diseases

Foodborne diseases caused by contamination of food and occur at any stage of the food production, delivery and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing.Climatic factors influence the growth and survival of pathogens, as well as transmission pathways. Higher ambient temperatures increase replication cycles of food-borne pathogens, and prolonged seasons may augment the opportunity for food handling mistakes - in 32% of investigated food-borne outbreaks in Europe “temperature misuse” is considered a contributing factor.A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites.Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.OMICS Group through its Open Access Initiative is resolved to make real and solid commitments to established researchers. It follows an Open Access distribution model that empowers the dispersal of examination articles to the worldwide network liberated from cost. It has more than 700+ friend evaluated diaries and sorts out more than 3000+ International Scientific Conferences. We have more than 50,000+ publication board individuals and in excess of 15 million perusers.

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