Journal of Food Nutrition and Health

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Commentary - Journal of Food Nutrition and Health (2023) Volume 6, Issue 2

Food safety guidelines for preventing foodborne diseases

Jiang Chen*

Department of Food Science, Jiangxi Agricultural University, Nanchang, China.

*Corresponding Author:
Michael Spedding
Department of Food Science
Jiangxi Agricultural University
Nanchang, China.

Received:31-Mar-2023, Manuscript No. AAJFNH-23-97663; Editor assigned: 03-Apr-2023,PreQC No.AAJFNH-23-97663(PQ); Reviewed:17-Apr-2023,QC No AAJFNH-23-97663; Revised:22-Apr-2023, Manuscript No. AAJFNH-23-97663(R); Published:29-Apr-2023,DOI:10.35841/aarrgs-6.2.142

Citation: Chen J. Food safety guidelines for preventing foodborne diseases. J Food Nutr Health.2023;6(2):142

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Foodborne diseases are a significant health concern, affecting millions of people globally each year. These diseases are caused by consuming contaminated food or beverages, and they can lead to a range of symptoms, from mild stomach upset to severe illness or even death. In this article, we will explore the causes, symptoms, and prevention of foodborne diseases.


Norovirus, Bacteria, Viruses.


Foodborne diseases can be caused by a variety of bacteria, viruses, parasites, and toxins. Common causes include Salmonella, E. coli, Listeria, and nor virus. These pathogens can contaminate food at any stage of production, from growing to processing to preparation. For example, Salmonella can be present in raw eggs or chicken, while E. coli can be found in undercooked ground beef. Listeria can grow on deli meats or soft cheeses, and Nor virus can spread through infected food handlers.[1].

Symptoms of Foodborne Diseases:

The symptoms of foodborne diseases can vary widely depending on the pathogen involved, but common symptoms include nausea, vomiting, diarrhea, stomach cramps, and fever. These symptoms can appear within hours or days of consuming contaminated food or beverages, and they can last anywhere from a few hours to several days. In severe cases, foodborne diseases can lead to dehydration, kidney failure, or other serious complications [2].

Prevention of Foodborne Diseases:

Preventing foodborne diseases start with good food handling practices. This includes properly washing fruits and vegetables before eating, cooking meats to the appropriate temperature, and keeping food at the correct temperature during storage and preparation [3,].

Here are some tips to help prevent foodborne diseases:

Clean: Wash hands, surfaces, and utensils with soap and water before and after handling food. Separate: Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods to avoid cross-contamination. Cook: Cook food to the proper temperature to kill harmful bacteria. Use a food thermometer to ensure meat, poultry, and fish are cooked to a safe temperature [4]. Chill: Refrigerate perishable foods promptly, and make sure your refrigerator is set to 40°F or below. Thaw food safely in the refrigerator, in cold water, or in the microwave. Avoid high-risk foods: Certain foods, such as raw or undercooked eggs, meat, and poultry, as well as unpasteurized dairy products and raw sprouts, are more likely to cause foodborne illnesses. Be aware of food recalls: Pay attention to food recalls and avoid consuming any products that have been recalled due to contamination. [4].

The Importance of Food Safety:

Food safety is essential for protecting public health and preventing foodborne diseases. In addition to the human cost of illness and death, foodborne diseases can also have a significant economic impact. Outbreaks of foodborne diseases can lead to the closure of restaurants and food production facilities, as well as product recalls and lawsuits. This can result in lost income and jobs, as well as damage to the reputation of the food industry.In recent years, there has been a growing awareness of the importance of food safety, and there have been many efforts to improve food safety standards and practices. For example, the United States Food and Drug Administration (FDA) has implemented the Food Safety Modernization Act (FSMA), which aims to strengthen the food safety system by focusing on prevention, rather than reaction, to foodborne illness [5].


Foodborne diseases, also known as food poisoning, are illnesses caused by consuming contaminated food or drinks. These illnesses can range from mild to severe, and can even be life-threatening in some cases.The most common causes of foodborne illnesses are bacteria, viruses, parasites, and toxins. These contaminants can enter the food supply chain at any point, from the production to the preparation and storage of food. Preventing foodborne illnesses requires a combination of measures, including practicing good hygiene and food safety practices, such as washing hands and cooking food to the correct temperature. Additionally, proper storage and handling of food can help prevent contamination. Despite efforts to prevent foodborne illnesses, they continue to be a significant public health concern worldwide. The Centres for Disease Control and Prevention (CDC) estimate that 1 in 6 Americans get sick from foodborne diseases each year, resulting in 128,000 hospitalizations and 3,000 deaths.



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