FOOD POISONING: CAUSES AND PREVENTION

Abstract

This article examines the primary causes of foodborne illnesses, including bacterial, viral, parasitic, and chemical contamination. It also analyzes risk factors associated with improper food handling, storage, and preparation. The study emphasizes preventive strategies such as hygiene practices, food safety regulations, temperature control, and consumer education. By highlighting evidence-based prevention measures, the research aims to reduce the incidence of foodborne diseases, protect public health, and promote safe food consumption.¹