This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Food borne pathogens are the leading cause of illness and death in developing countries. The majority of foods borne diseases
are caused by microbial pathogens such as viruses, bacteria and parasites. A common symptom of many Food borne diseases
includes vomiting, diarrhea or bloody diarrhea, abdominal pain, fever and chills. Symptoms can range from mild to serious and can
last from a few hours to several days. Food borne illnesses may lead to dehydration, hemolytic uremic syndrome (HUS) and other
complications. Acute food borne illnesses may also lead to chronic or long lasting health problems. As Clostridium botulinum affect
the nervous system, causing serious alarming symptoms such as food poisoning, headache, skin tingling, blurred vision, weakness,
dizziness and paralysis. Food borne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or beverages
that contain harmful bacteria, parasites, viruses or chemicals. Anyone can get a food borne illness. However, some people are more
likely to develop food borne illnesses than others including infants and children, pregnant women and their fetuses, older adults
and people with weakened immune systems. Food and Drug Administration (FDA) gives information on 5 food borne illnesses
risk factors: Improper hot and cold holding temperatures, inappropriate cooking temperatures, dirty or contaminated utensils and
equipment, poor health and personal hygiene and food from unsafe sources. The only treatment needed for most food borne illnesses
is replacing lost fluids and electrolytes to prevent dehydration. Food borne illnesses can be prevented by properly storing, cooking,
cleaning and handling foods.
Muhammad Adnan is currently pursuing PhD (Research Scholar) from Jiangnan University, China. He has completed his Postgraduate studies from University of Agriculture Faisalabad, Pakistan. He is the Research Student in State Key Lab of China in Food Science & Technology.