Foodborne Diseases: Causative Agents, Prevalence and Control

Autor:	Rimsha Shakeel Bhatti, Sadaf Sarfraz, Shahid Raza
Rok vydání:	2020
Předmět:	digestive oral and skin physiology
Zdroj:	Lahore Garrison University Journal of Life Sciences. 3:108-120
ISSN:	2521-0130 2519-9404
DOI:	10.54692/lgujls.2019.030263
Popis:	In this globalized scenario foodborne diseases are spreading more rapidly than ever like other infectious disease. Main reason behind emerging foodborne diseases are microbiological agents but some chemical agents and weather conditions may also contribute to the prevailing issue of food illnesses. Best way to control foodborne diseases is to ensure the hygiene conditions during food preparation and consumption e.g., washing hands before preparing and eating food. Cleaning raw food, proper cooking and pasteurization can also help in prevention of foodborne diseases. A number of international corporations are working to overcome the global issue of food illnesses.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::13da5566460c1f7d1d071f530d08b1f5 https://doi.org/10.54692/lgujls.2019.030263 Zobrazit plný text záznamu