FOODBORNE INFECTIOUS DISEASES IN THE 21st CENTURY

Abstract

Foodborne infectious diseases continue to pose a significant and increasing complex public health challenge in the 21st Century. The globalization of food production, expansion of international trade, and the impacts of climate change collectively influence the emergence and transmission of various foodborne pathogens. Of particular concern are antimicrobial resistant strains, which have led to widespread outbreaks across multiple countries. The principal cause of foodborne illness remains the consumption of food contaminated with pathogenic microorganisms, resulting in substantial health burdens, economic losses, and strain on public health systems. Bacterial, viral, and parasitic pathogens continue to represent the primary etiological agents responsible for foodborne infections globally. Effective and sustainable prevention requires the integration of advanced food safety technologies, proactive and coordinated surveillance systems, and robust international cooperation. Prevention efforts should be framed within the One Health Approach, which recognizes the interconnectedness of human, animal, and environmental health. Furthermore, empowering the public through accurate knowledge and improved food safety practices is essential in reducing the incidence and impact of foodborne infectious diseases.