Food and Water Borne Diseases
Foodborne complaint is a gastrointestinal( GI) tract infection or inflammation caused by food or drink containing dangerous bacteria, worms, contagions, or chemicals. Common symptoms of the foodborne diseases include nausea, diarrhea, abdominal pain, fever, and chills. Waterborne conditions are caused by microorganisms that are substantially transmitted through defiled freshwater. Data is available for some water, hygiene- related and sanitation conditions similar as cholera, salmonellosis, or shigellosis. Some of common Food and Water borne conditions are
• Travelers’ diarrhea.
• Giardia and cryptosporidium.
• Salmonella.
• Typhoid fever.
• Cholera.
• Hepatitis A
• Norovirus( Norwalk Virus)
• Campylobacter.
•E. coli.
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Food and Water Borne Diseases Conference Speakers
Recommended Sessions
- Adult infectious diseases
- Airborne and Direct Contact Diseases
- Antibiotics/ Antimicrobial
- Bacterial and Fungal Infectious Diseases
- Bacterial and Viral Vaccines
- Clinical microbiology
- Diagnosis and Treatment of Infectious Diseases
- Epidemiology of Infectious Diseases
- Food and Water Borne Diseases
- Human Virology and Infectious Diseases
- Infection and Immune System
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- Microbes and Infectious Diseases
- Microbial Vaccines and Advancements
- Microbiology
- Novel Coronavirus (Covid-19)
- Pediatric infectious diseases
- Prevention, Control and Treatment of Infectious Diseases
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- Vector Borne and Zoonotic Infectious Diseases
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- Virology
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