Foodborne infections, also known as food poisoning or nutrient damage, are brought on by ingesting or drinking food or water that has been contaminated with microbes or the poisons those germs create. Typically, they result in gastrointestinal symptoms such as nausea, vomiting, diarrhea, and abdominal discomfort. A few microbes cause diseases outside of the alimentary canal, and there are other non-infectious causes of infections from contaminated food. The most prevalent type of serious infection is one that is spread by contaminated food or drink. Since it occurs everywhere, the situation differs from nation to nation. Recent years have seen an increase in the identification of viral outbreaks, particularly noroviruses. A minimum of two connected occurrences of the alleged food- or water-borne illness must be reported within 24 hours of laboratory analysis.