Foodborne illness refers to illnesses that result from consuming contaminated food or beverages. These illnesses can be caused by various types of pathogens, such as bacteria, viruses, parasites, or toxins produced by these microorganisms. Symptoms of foodborne illness can range from mild gastrointestinal discomfort to more severe complications, and can be particularly dangerous for vulnerable populations such as young children, elderly individuals, and those with weakened immune systems. Research in the area of foodborne illness aims to identify the sources of contamination, understand the mechanisms of pathogen transmission and survival in food products, and develop strategies to prevent and control the spread of foodborne pathogens. This research may involve studying food processing techniques, investigating food safety practices along the supply chain, and developing methods for detecting and monitoring pathogens in food products. Overall, the goal of this research is to reduce the incidence of foodborne illnesses and protect public health.