Foodborne diseases are caused by the consumption of food or water contaminated with bacteria and their toxins, viruses, parasites, or chemical substances. This concerning public health issue has an important socioeconomic impact, leading to pressure on healthcare services, reduced workforce productivity, and negative effects on sectors such as international trade. Each year, approximately one in ten individuals worldwide becomes ill due to the consumption of contaminated food, resulting in more than 420,000 deaths, mainly affecting children under the age of five years old (around 125,000 of these fatalities annually) [1]. In Brazil, where the Guest Editors of this Special Issue are based, a total of 6874 outbreaks caused by contaminated food or water were reported to the Ministry of Health between 2014 and 2023, resulting in 110,614 cases of illness, 12,346 hospitalizations, and 121 deaths [2]. Clearly, despite the relevance of these data, it is well known that they do not fully reflect the true incidence of these diseases. This is primarily because most cases go under-reported or undetected, as they often present with mild and self-limiting symptoms. As a result, affected individuals typically do not seek medical attention, which prevents the proper investigation and official reporting of the cases.

reference: https://pmc.ncbi.nlm.nih.gov/articles/PMC12299575/