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Editorial (Dr K K Aggarwal)                                                                                                    (Dr RN Tandon)
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14th March, 2017
 
Heat it, Boil it, Cook it, Peel it or Forget it

Food can become contaminated at any point during production, distribution and preparation. Eating contaminated food can lead to diseases. Diarrhea, cholera, typhoid and jaundice are all food and water-borne diseases due to poor food hygiene. All these diseases can become critical and life-threatening, if not managed timely.
 
According to the first ever 'WHO Estimates of the Global Burden of Food-borne diseases' published in December 2015, the global burden of food-borne disease is considerable, and affects individuals of all ages, but particularly children under 5 years of age and persons living in low-income areas of the world. Food-borne diseases are an important cause of morbidity and mortality and also adversely affect socioeconomic development worldwide. As per the report, the most frequent causes of food-borne illness were diarrheal disease agents, particularly Norovirus and Campylobacter spp.
 
Food sold on the roadside is not safe to eat. The food is often prepared in unhygienic conditions; the water used may be contaminated and the ingredients used may be of inferior quality. The storage conditions may not be proper.
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