Abstract
Foodborne diseases in the South East Asia are thought to impose one of the highest public health burdens of any region of the world. Bacillus cereus, Campylobacter, pathogenic Escherichia coli, Salmonella spp., Staphylococcus aureus, Vibrio cholerae remain the predominant bacterial pathogens associated with diarrheal diseases and frequently isolated from various foods. In addition, protozoan and helminth parasites are still major concern in certain area especially in association with raw fresh water fish consumption. Water is a common vehicle for foodborne disease through its uses for drinking, washing and fresh water fish farming. Meanwhile schools are common places for many outbreaks to occur. Collaborative efforts of each country in the region with various parties have been established and various programs have been developed in order to reduce instances of foodborne disease outbreaks. The final goal is to achieve the Sustainable Development Goals (SDGs) especially related to zero hunger, good health and well-being, and water and sanitation. A 5-year evaluation (2014–2019) of countries of the Association of South East Asian Countries (ASEAN) has resulted in a framework for action on food safety in the WHO South East Asia Region to reach the regional food safety goal.
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