Food-borne diseases are caused by a wide range of microbiological and chemical or toxins with different levels of severity, which range from mild sickness to life-threatening illness. The World Health Organization estimates that the global burden of foodborne diseases is 420000 mortality and at least 1 in 10 people falls ill every year from eating contaminated food.
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Food safety surveillance in Bhutan, conducted from 2019 to 2021
