Foodborne diseases are illnesses that result from the ingestion of contaminated food or beverages. These infections can be caused by various pathogens, including bacteria, virus, parasites, and toxins produced by microorganisms. Common bacterial agents include Salmonella, Escherichia coli, and Listeria among others, while common viral pathogens include Norovirus and Hepatitis A among others. Parasites like Giardia duodenalis, Entamoeba hystolytica and Toxoplasma gondii also contribute to foodborne diseases. Symptoms of foodborne infections range from mild gastrointestinal discomfort to severe dehydration and systemic conditions.Common symptoms include nausea, vomiting, diarrhoea, abdominal pain and fever among others. In severe cases, these infections can lead to long-term health problems and even death, particularly in vulnerable populations such as infants, the elderly, pregnant women, and the immunocompromised individuals. Prevention of foodborne infections involves implementing strict hygienic practices through the food supply chain, from production and processing to preparation and consumption. This includes proper hand washing, cooking food to safe temperatures, avoiding cross contamination, and ensuring the cleanliness of the food preparation area. Public health interventions and regulations, such as food safety standards and surveillance systems, play a crucial role in minimising the risk of foodborne outbreaks. The global burden of food borne infections is significant, affecting millions of people each year as well as posing challenges to health systems and economies. The continuous research and advances in food safety technologies are essential to improving detection, prevention, and management of foodborne diseases.