Food Pathology

Foodborne illnessalso called foodborne disease, any sickness that is caused by the consumption of foods or beverages that are contaminated with certain infectious or non-infectious agents. Most cases of foodborne illness are caused by agents such as bacteria, viruses, or parasites. Other agents include mycotoxins (fungal toxins), marine bio-toxins, and the toxins occurring in poisonous mushrooms; metals such as lead, mercury, and cadmium, which may contaminate food through air, water, or soil pollution; organic pollutants, such as dioxin and polychlorinated biphenyls (PCBs), which are by-products of some industrial processes; and prions (abnormal forms of normally harmless proteins).

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Associations: Royal Health Awareness Society | International Society for Infectious Diseases | Infectious Diseases and Clinical Microbiology Specialty Society of Turkey | Emirates Neurology Society

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