Environmental Health Insights

There are over 250 foodborne diseases that have been identified so far. Harmful bacteria, viruses, parasites, or chemical or other foreign substances can enter our bodies if we eat contaminated food. Foodborne diseases are also referred to as “foodborne illnesses” and “food poisoning”. They can be mild or severe, acute or long term, or even life-threatening in worst cases. Every year, there are about 600 million cases of foodborne illnesses occurring worldwide and over 400,000 deaths. Out of over 400,000 deaths, over 120,000 are of children under the age of 5. In U.S. alone, over 40 million people get affected every year. The different kinds of food hazards can be categorized as biological, chemical, and physical. Biological hazards consist of bacteria, viruses, or other parasites such as worms, fungi, or toxins generated from them. Most popular bacteria that cause foodborne illnesses are Salmonella, E. coli, Clostridium botulinum, Clostridium perfringens, Staphylococc

Batool Husaini completed her Master of Public Health degree focusing on Environmental Health from University of Illinois at Springfield, USA. She received her Bachelor of Applied Arts & Sciences degree in Sociology from University of North Texas, USA, and her Bachelor of Science (Hons.) degree in Education concentrating in Botany, Zoology, and Chemistry from Riphah International University, Pakistan. In addition, she holds a certificate in Volunteer & Community Resource Management from University of North Texas, USA, and a certificate of training in Montessori Education from Teachers' Resource Institute of Pakistan. She recently contributed at Shifa College of Medicine in Islamabad as an internee in the Department of Community Medicine where she researched and taught a special topic related to Infectious Diseases Epidemiology to fourth year medical students, proposed a research study of dietary patterns of the faculty members there, and wrote recommendations for the univers