Foodborne Diseases

Foodborne Diseases
What is a foodborne disease? Why is it increasing recently?
Foodborne diseases are one of the most important public health problems all over the world. If the disease is transmitted to people through food, such diseases are called “foodborne diseases”, if two or more people show the same symptoms after eating the same food, it is called “foodborne disease epidemic”. Negativities such as foodborne diseases, epidemics, poisoning, deterioration, etc. occurring in the food chain are due to hygiene problems in the system. Naturally, such diseases and poisonings are seen at a higher rate in pregnant women, babies, the elderly, and especially those who are immunologically ill, who are defined as having a high risk group. The reasons for the increasing number of foodborne diseases today can be listed as follows:
1. The increase in food and animal trade at the national and international level due to the increase in intensive breeding and the transition to food production at the industrial level, causing changes in the epidemiology of foodborne pathogens and their spread to a wide geography,
2. Changes in production models, processing, sales and consumption of agricultural products,
3. Depending on the developing economy and the changing social structure, the demand for ready-to-eat food increases and the eating habits of people outside the home increase and the production of ready-made food increases in parallel, but there is no corresponding increase in food quality,
4. There are many reasons, such as the increase in international travel, and accordingly the tourists being affected by pathogenic microorganisms in the countries they visit.
Source: Mutfak Teknolojisi (Kitchen Technology), Cemal TÜRKAN