Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Thursday, November 18, 2021

Waterborne disease

Waterborne or water related diseases encompass illnesses resulting from both direct and indirect exposure to water, whether by consumption or by skin exposure during bathing or recreational water use.

It includes disease due to water-associated pathogens and toxic substances. These diseases are directly related to environmental deterioration and pollution. Despite the continued efforts to maintain water safety, waterborne outbreaks are still reported globally.

Many waterborne pathogens can also be acquired by consuming contaminated food or beverages, from contact with animals or their environment, or through person-to-person spread.

Cholera and typhoid fever are classical examples of waterborne diseases, where only a few highly infectious pathogens are needed to cause severe diarrhea. Shigellosis, hepatitis A, amoebic dysentery and other gastrointestinal diseases can also be waterborne.

Fecal contamination of water is globally recognized as one of the leading causes of waterborne diseases.

While diarrhea and vomiting are the most commonly reported symptoms of waterborne illness, other symptoms can include skin, ear, respiratory, or eye problems.

Diarrhea occurs worldwide and causes 4% of all deaths and 5% of health loss due to disability. Diarrhea is the passing of loose or liquid stools more frequently than is normal for the individual. It is primarily a symptom of gastrointestinal infection. Depending on the type of infection, the diarrhea may be watery (for example in cholera) or passed with blood (in dysentery for example).

Disease which are often water-borne:
*Infectious hepatitis
Waterborne disease

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