epidemiology of foodborne diseases

Epidemiology of foodborne diseases studies how these illnesses spread, who they affect, and why. These diseases are caused by consuming contaminated food or water, often due to bacteria, viruses, parasites, or toxins. Factors like poor hygiene, improper storage, and inadequate cooking increase risk. Certain groups, such as young children, the elderly, and immunocompromised individuals, are more vulnerable. Monitoring patterns helps identify outbreaks and prevent future cases. Understanding this field guides public health efforts to improve food safety, reduce illness rates, and protect communities from preventable diseases.