Eating contaminated food can lead to more than 200 diseases caused by bacteria, viruses, parasites, or chemicals like heavy metals. This is a serious public health issue that has a significant impact on society, affecting healthcare systems, productivity, tourism, and trade. These diseases contribute greatly to the global burden of illness and mortality.

Foodborne diseases can occur at any point in the food production, delivery, and consumption processes due to contamination. Environmental factors such as water, soil, and air pollution, as well as unsafe food storage and processing, can all contribute to the contamination of food.

Foodborne diseases cover a wide range of illnesses, from diarrhea to cancer. While most of these diseases manifest as gastrointestinal problems, they can also cause neurological, gynecological, and immunological symptoms. Every year, millions of people worldwide become sick from eating contaminated food, resulting in a significant number of deaths. Children under the age of 5 are particularly vulnerable, with a high number of fatalities. Diseases causing diarrhea are the main cause of these cases. Foodborne illnesses not only lead to death but also have severe consequences, such as kidney and liver failure, brain and neural disorders, reactive arthritis, and even cancer.

Furthermore, foodborne diseases are more prevalent in low- and middle-income countries, where poverty is a contributing factor. However, this issue is not limited to specific regions and is becoming a global public health concern. The risk of food contamination is heightened due to international trade and longer, more complex food supply chains. Infected food products can easily cross national borders, posing a threat to people’s health. Additionally, factors like urbanization, climate change, migration, and international travel further exacerbate these problems and expose individuals to new hazards.

What foods can be associated with foodborne diseases?
Raw foods of animal origin, including raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish, are the most likely to be contaminated.
Fruits and vegetables can also be contaminated with animal waste when manure is used to fertilize produce in the field or unclean water is used for washing the produce.
Raw sprouts are particularly concerning because the conditions under which they are sprouted are ideal for growing microbes.
Unpasteurized fruit juices or cider can also be contaminated if there are pathogens on the fruit that is used to make them.
Any food item that is touched by a person who is ill with vomiting or diarrhea, or who has recently had such an illness, can become contaminated. When these food items are not cooked, they can spread the illness to other people.

Which foods should you consume when ill?
Eating the right foods can provide you with energy and help you feel better, get better faster, or stay hydrated as you recover from your illness. Below are some foods you can incorporate into your diet when feeling unwell.

Garlic
This ingredient has been used in herbal medicine for centuries as it provides many health benefits. Test-tube and animal studies have shown garlic to have an antibacterial, antiviral, and anti-fungal effect. So, adding garlic to food when you are ill can make your food even more effective at fighting off cold or flu symptoms. Additionally, a study on the effect of garlic on the heavy metal poisoning of rats showed that it reduced the accumulation of heavy metals in the liver, kidneys, bones, and testes. It also decreased histopathological damage and the inhibition of serum alkaline phosphatase activities caused by heavy metals. However, garlic was not found to be effective as a cure for heavy metal poisoning since cadmium was mainly excreted through feces rather than urine.

Coconut water
Coconut water is rich in electrolytes, which need to be replenished along with fluids after vomiting, sweating, having diarrhea, or running a fever. It also contains small amounts of natural sugar, which may serve as a quick energy source for the body.

Hot tea
Hot tea acts as a natural decongestant. In order to relieve congestion, the tea needs to be hot. However, it should not be so hot that it further irritates the throat. Tea also contains polyphenols, which are substances found in plants. These may provide additional health benefits, including antioxidant, anti-inflammatory, and anti-cancer effects.

Ginger
Studies show that ginger effectively relieves nausea related to pregnancy and cancer treatment. So, when feeling nauseous, fresh ginger is one of the best natural remedies to relieve these symptoms.

Banana
Bananas are packed with essential nutrients and provide quick energy. Bananas are also a great source of potassium, which can help restore your body’s electrolyte levels. Additionally, the soluble fiber found in bananas can help alleviate diarrhea by absorbing excess water in your digestive system.

Certain fruits
Fruits are packed with vitamins, minerals, antioxidants, and fiber, all of which can boost your overall health and strengthen your immune system. Certain fruits, like strawberries and blueberries, contain anthocyanins, which are powerful antioxidants that have anti-inflammatory, antiviral, and immune-boosting properties. Research has shown that fruit extracts rich in anthocyanins can help prevent common viruses and bacteria from attaching to cells and can also enhance your body’s immune response.

Avocado
Avocados are packed with nutritious monounsaturated fats, fiber, vitamins, and minerals. They are an excellent choice when feeling unwell, as they offer the necessary calories, vitamins, and minerals that your body requires. Additionally, avocados have a soft texture, a mild taste, and are effortless to consume. Due to their content of healthy fats, particularly oleic acid, avocados might aid in reducing inflammation and supporting immune function.

Green leafy vegetables
Leafy green vegetables like spinach, romaine lettuce, and kale are rich in vitamins, minerals, and fiber. They are particularly good sources of plant-based iron, vitamin C, vitamin K, and folate. Dark green vegetables are also abundant in polyphenols, which function as antioxidants to safeguard cells from harm and aid in combating inflammation.

Sources:
https://www.who.int/health-topics/foodborne-diseases#tab=tab_2
https://www.health.state.mn.us/diseases/foodborne/basics.html#:~:text=Yersiniosis%20(Yersinia%20species)-,Foods%20Associated%20with%20Foodborne%20Illness,most%20likely%20to%20be%20contaminated.
https://www.healthline.com/nutrition/15-best-foods-when-sick
https://pubmed.ncbi.nlm.nih.gov/3268178/