Food pathology:

Foodborne sickness or foodborne disease refers to any ailment brought on by ingesting foods or drinks contaminated with infectious or non-infectious germs. The most typical causes of foodborne disease include bacteria, viruses, and parasites. Other contaminants include metals like lead, mercury, and cadmium that can contaminate food through air, water, or soil pollution; organic pollutants like dioxin and polychlorinated biphenyls (PCBs), which are byproducts of some industrial processes; and prions, which are infectious diseases. Other contaminants also include mycotoxins (fungal toxins), marine bio toxins, and the toxins found in poisonous mushrooms (abnormal forms of normally harmless proteins).

  • Foodborne sickness
  • infectious or non-infectious
  • mycotoxins

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Food pathology: Conference Speakers

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