20 May 2025

Foodborne Illnesses: Causes, Symptoms and Prevention

The Ministry published a detailed guide on foodborne illnesses based on the World Health Organization definition, noting that more than 200 distinct foodborne diseases have been identified. Most cases are infections caused by bacteria, viruses and parasites, with Salmonella, Listeria monocytogenes, Campylobacter jejuni, Escherichia coli O157:H7 and Staphylococcus aureus listed among the leading agents. Incubation can range from a few hours to a week, and symptoms usually appear as nausea, vomiting, diarrhoea and fever, which are sometimes mistaken for flu. Infants, young children, pregnant women, older adults and people with weakened immune systems are identified as the sensitive risk groups. The guide recalls that bacteria multiply rapidly in the danger zone between 4 and 60 degrees Celsius and recommends five steps: keep clean, separate raw and cooked food, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials.