Food And Water Borne 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. If proper and healthy food not consumed, 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. Occurrence of water-borne diseases is more common during precipitation events (rainfall, snowfall) because climate change increases the cruelty and frequency of some major sleet from waterborne diseases. Moreover, diseases that are caused by Vibrio bacteria such as cholera and other intestinal diseases may become a greater threat because that rising sea temperature will increase the growth and spread of bacteria.


  • Food Poisoning
  • Cholera
  • Schistosomiasis
  • Gastrointestinal Infections
  • Gastrointestinal Infections
  • Diarrhea

Related Conference of Food And Water Borne Diseases

Food And Water Borne Diseases Conference Speakers