Foodborne diseases result from consuming contaminated food, causing illnesses like salmonellosis, E. coli infection, and norovirus. Prevention involves proper food handling, storage, and cooking to kill harmful bacteria. Washing hands, utensils, and surfaces regularly, separating raw meats from other foods, and cooking foods to safe temperatures reduce the risk of contamination. Symptoms include nausea, vomiting, diarrhea, and fever, often requiring hydration and rest for recovery. In severe cases, medical attention may be necessary. Public health measures, like surveillance, education, and regulation, aim to prevent outbreaks. Enhanced food safety practices at all stages of production and distribution mitigate foodborne illness risks.
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