Food-borne Diseases
Food poisoning is the main cause for the intake of unhealthy food or unhygienic food. Foodborne illnesses are infections or irascibilities of the gastrointestinal (GI) tract precipitate by food or beverages that contain destructive bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs that joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills.
- Agricultural Chemicals
- Climate Change
- Contaminated Food
Related Conference of Food-borne Diseases
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food-borne Diseases Conference Speakers
Recommended Sessions
- Agricultural and Food Economics
- Dairy Technology & Safety
- Dietetics
- Food Additives and Labelling
- Food Adulteration
- Food Allergens
- Food and Quality Control
- Food Chemistry
- Food Flavours
- Food Microbiology
- Food Preservation and Quality Standard
- Food Processing & Technology
- Food Production and packaging systems
- Food Safety
- Food Safety in Retail Foods
- Food Safety Laws and Regulations
- Food Sampling
- Food Toxicology
- Food-borne Diseases
- Kinetics of Food process
- Management of Food Waste
- Medical Foods and Dietary Supplements
- New Developments in Food Industry
- Novel Foods and Nano Materials
- Nutraceuticals & Nutrition Supplements
- Poultry Hygiene Management
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