Food and Waterborne Diseases Prevention and Control Program
Food and Waterborne Diseases (FWBDs) refer to the limited group of illnesses characterized by diarrhea, nausea, vomiting with or without fever, abdominal pain, headache, and body malaise. These are spread or acquired through the ingestion of food or water contaminated by disease-causing microorganisms which can be bacterial, parasitic, or viral. Hence, this program aims to to reduce the morbidity and mortality due to FWBDs and outbreaks through case management, lab diagnosis, health promotion, policy development, logistics management, research and M&E, and surveillance and interagency collaboration.