Foodborne illness poses a significant threat to public health, accounting for millions of cases worldwide each year. These illnesses occur when individuals consume food or beverages contaminated with harmful microorganisms or their toxins. Common symptoms of foodborne illness include nausea, vomiting, diarrhea, abdominal pain, fever, and in severe cases, neurological symptoms or death. Pathogens responsible for foodborne illnesses can include bacteria like Salmonella and Listeria, viruses such as norovirus and hepatitis A, parasites like Giardia and Cryptosporidium, and toxins produced by bacteria like Staphylococcus aureus and Clostridium botulinum. Preventing foodborne illnesses requires rigorous food safety measures at every stage of the food supply chain, from farm to fork. This includes proper food handling, storage, cooking, and sanitation practices to minimize the risk of contamination and ensure the safety of consumers.