Foodborne Illnesses
Foodborne illnesses, commonly known as food poisoning, occur when we consume contaminated food or drinks. This contamination can arise from bacteria, viruses, parasites, or chemicals. Symptoms often include nausea, vomiting, diarrhea, and stomach cramps, which can range from mild to severe. Certain groups, like young children, the elderly, and those with weakened immune systems, are more vulnerable. To prevent these illnesses, it’s important to practice safe food handling, such as washing hands, cooking food properly, and storing food at the right temperatures. Vigilance in food safety can significantly reduce the risk of illness.
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Foodborne illnesses, often called food poisoning, occur when people consume contaminated food or drinks. This contamination can arise from harmful bacteria, viruses, parasites, or chemicals. Symptoms may include nausea, vomiting, diarrhea, abdominal pain, and fever, and can range from mild to severe, depending on the pathogen and individual health. Common sources include undercooked meats, unwashed fruits and vegetables, and contaminated water. Proper food handling, cooking, and storage practices are crucial to preventing these illnesses. Always remember to wash hands, cook food thoroughly, and refrigerate leftovers promptly to reduce the risk of foodborne illnesses.