SDGs AND FOOD BORNE DISEASES

SDG 2 aims to end hunger, achieve food security and improved nutrition and promote sustainable agriculture. In order to achieve it, we must also address underlying structural problems tied with poverty, lack of access to education, employment and health care, climate change, water and resource scarcity and others

Foodborne Illness have Causes and clinical expressions
Consuming tainted foods or drinks results in foodborne disease. Foods can be contaminated by a wide range of pathogens or disease-causing bacteria, leading to a wide range of foodborne illnesses.

The majority of foodborne illnesses are bacterial, viral, and parasitic infections. Other illnesses are food poisonings brought on by dangerous poisons or substances.

It should be noted that a large number of foodborne pathogens can also be acquired through contact with recreational or drinking water, with animals or their surroundings, or through person-to-person transmission.

Located here:
Foodborne Illness Symptoms
Foodborne illness causes
Foods Linked to Foodborne Disease

Foodborne Illness Symptoms
Vomiting and/or diarrhea are classic signs of a foodborne infection, and they normally persist 1 to 7 days. Other signs could occur as cramps, nausea, fever, joint/back aches, and fatigue