Foodborne diseases include all those illnesses, infectious or noninfectious, that are caused by eating unhealthy food, i.e. food carrying harmful microbes and/or other pathogenic or toxic content. So far, we know that more than 200 different diseases are caused by unhealthy foods. While most other diseases affect certain populations or groups of people with particular lifestyle or other variables, foodborne diseases can affect anyone almost anytime, and virtually anywhere on earth. Worse though are the reports of continual worldwide increase in the prevalence of foodborne diseases. Usually underreported, many a time, these illnesses affect large numbers of a population, suddenly and acutely, making instant hospitalization and treatment a challenge. Here we look at some of the major foodborne health threats caused by pathogenic microbes.

o    Salmonellosis: Salmonellosis is the one of the most prevalent foodborne infectious diseases in the world. It is caused by the bacteria Salmonella and is characterized by symptoms of nausea, diarrhea, pain in the abdomen, and fever. Many patients recover in three days to a few weeks. In some people, especially young and weak children, it may cause death if timely treatment is not provided. Common foods that bear Salmonella include poultry, meat, eggs, and dairy products (especially raw milk).
o    Campylobacteriosis: Reportedly more prevalent than Salmonellosis is the bacterial infection of Campylobacteriosis caused by Campylobacter bacteria that enter the body through the consumption of unclean drinking water, poorly cooked poultry, and unboiled milk. The symptoms of Campylobacteriosis are similar to those of Salmonellosis, though Campylobacteriosis can also cause long-term health problems like arthritis or disorders of the nervous system.
o    E. coli Infections: Though comparatively lower in incidence, these infections pose a more severe and potentially fatal threat to health. Characterized by …..these seriously affect people with a weaker immune system (mostly children and old people).
o    Cholera:  Cholera continues to be a big problem in many developing countries. Characterized by diarrhea, vomiting, and pain, this bacterial disease may be transmitted via unclean water and many types of contaminated foods including vegetables and seafood. It kills large numbers of people due to diarrhea-induced dehydration and loss of vital nutrients from the body.

Bacterial infections are not the only foodborne diseases known to affect human populations. Other parasites and viruses also cause many different types of diseases after entering the human digestive and circulatory systems. Some fungi (especially mushrooms) and unconventional pathogenic agents also induce food-related illnesses. Organic pollutants, derived mainly from industrial processes and use of toxic substances, may accumulate in, or on, food and risk the health of the consumer. Metals like cadmium, mercury, and lead also contaminate water and food and cause health problems. These metals may come from natural sources but are more frequently produced by anthropogenic pollution of the natural environment.

The statistics of mortality from foodborne diseases remain imprecise but the estimated figures run in millions. Diarrhea alone causes an estimated 1.8 million deaths across the globe, most of them thought to be infected by food. Besides the public health issue, foodborne diseases are the cause of considerable socio-economic stress for many countries. Eating means life for all of us but for many of us, healthy eating still remains a 21st century challenge.

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