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Abstract
Food safety remains one of the most persistent public health challenges of the twenty first century. Every year, hundreds of millions of people across the globe fall ill after consuming contaminated food, and a substantial proportion of these cases could be prevented through the consistent application of sound food hygiene practices. This review article examines the fundamental concepts of food hygiene, explores the major categories of foodborne diseases and their causative agents, and discusses the burden these illnesses place on individuals, healthcare systems, and economies.
References
[1] World Health Organization. WHO Estimates of the Global Burden of Foodborne Diseases: Foodborne Disease Burden Epidemiology Reference Group 2007 2015. Geneva: WHO Press, 2015.
[2] World Health Organization. Food Safety — Key Facts. Geneva: WHO, 2022 (updated periodically).
[3] Centers for Disease Control and Prevention. Burden of Foodborne Illness: Findings. Atlanta, GA: CDC, 2024.
[4] Codex Alimentarius Commission. General Principles of Food Hygiene (CXC 1 1969, revised). Rome: FAO/WHO, latest revision.
[5] Adams, M., Moss, M., & McClure, P. Food Microbiology (5th ed.). London: Royal Society of Chemistry, 2022.
This work is licensed under a Creative Commons Attribution 4.0 International License.
