Air, Food and Water Borne Infections

The most frequent causes of food, air, and water-borne illnesses are viruses, bacteria and parasites. The airborne disease can propagate when a contagious person coughs, sneezes, or talks, spewing nasal and throat secretions into the air. When you inhale airborne pathogenic organisms, they take up accommodation inside you. You can also pick up microbes when you touch an infected surface, and then touch your own nose, eyes, or mouth. Because these illnesses travel in the air, and they’re dense to control. Food- or water-borne diseases are not conveyed from casual contact with another person. A person can come into exposure with food- or water-borne bacteria by eating or drinking something which has bacteria in it. Countless diseases are spread through the air are:

  • Common cold
  • Influenza
  • Chickenpox
  • Mumps
  • Measles
  • Whooping cough
  • Tuberculosis
  • Diphtheria

Related Conference of Air, Food and Water Borne Infections

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20th Asia Pacific Pathology Congress

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19th Annual Conference on Laboratory Medicine and Pathology

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Air, Food and Water Borne Infections Conference Speakers

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