Foodborne diseases, also known as food poisoning or foodborne illnesses, are caused by eating food that is contaminated with harmful bacteria, viruses, parasites, or toxins. These pathogens can contaminate food during production, processing, or preparation, and they can make people sick if the contaminated food is consumed.

Common symptoms of foodborne diseases include nausea, vomiting, diarrhea, abdominal cramps, and fever. Some people may also experience more severe symptoms, such as dehydration or neurological problems. The severity of the symptoms depends on the type of pathogen and the individual’s immune system.

To prevent foodborne diseases, it’s important to practice good food safety habits. This includes washing hands thoroughly before handling food, cooking food to the appropriate internal temperature, avoiding cross-contamination between raw and cooked foods, and storing food at proper temperatures. It’s also important to be cautious when consuming raw or undercooked foods, such as raw eggs or undercooked meat and seafood.

In case of suspected foodborne illness, seeking medical attention is important. It can help in proper diagnosis, treatment, and prevention of the spread of the infection to others.