Clinical Microbiology, Virology and Infectious Diseases

Food and Water Borne Infectious Diseases

Nutritious food is a necessity of life, and failure to obtain sufficient calories, macronutrients (fats, proteins, carbohydrates), and micronutrients (vitamins, minerals) can result in illness and death. Food can also be a source of foodborne illnesses, resulting from eating spoiled food or food contaminated with microbes, chemical residues or toxic substances. The possible effects of climate variation on foodborne illness, nutrition, and safety are habitually indirect, but on a universal scale, it can result in huge amount of population gets affected. Waterborne diseases are caused by a variety of microorganisms, biotoxins, and toxic impurities, which lead to distressing illnesses such as cholera, schistosomiasis and further gastrointestinal infections. Occurrences of waterborne diseases frequently leads to severe precipitation event (rainfall, snowfall). Because climate change increases the cruelty and frequency of some major sleet from waterborne diseases. In addition, diseases caused by Vibrio bacteria such as cholera and other intestinal diseases may pose a greater threat because that rising sea temperatures will have on the growth and spread of bacteria.