Foodborne illnesses are caused by consuming contaminated food or beverages, resulting in symptoms such as nausea, vomiting, diarrhea, and abdominal pain. Common causes of foodborne illnesses include bacteria, viruses, parasites, and toxins. Researchers in this area study ways to prevent and control foodborne illnesses, including developing guidelines for safe food handling, improving food safety regulations, and identifying sources of contamination in the food supply chain. They also work to develop new diagnostic tests and treatments for foodborne illnesses, as well as investigate the impact of foodborne illnesses on public health and the economy. Ultimately, the goal of research in this area is to reduce the incidence of foodborne illnesses and improve food safety for consumers.