This image depicts Cambodian Field Epidemiology Training Program (FETP) resident, Sreang Kosal, as he was in the process of investigating a suspected foodborne illness outbreak among 35 monks at a Buddhist temple in Svay Rieng, Cambodia in May, 2014.
Foodborne illness (sometimes called "foodborne disease," "foodborne infection," or "food poisoning) is a common, costly—yet preventable—public health problem. Each year, 1 in 6 Americans gets sick by consuming contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food.
The FETP trains workers on the ground to help countries build sustainable capacity for detecting and responding to health threats. The program develops in-country expertise so that disease outbreaks can be detected locally and prevented from spreading.
For more on the FETP, and food safety, see the links below.