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Phytolacca americana, also known as American pokeweed, pokeweed, poke sallet, pokeberry, dragonberries, pigeonberry weed, and inkberry, is a poisonous, herbaceous perennial plant in the pokeweed family Phytolaccaceae. This pokeweed grows 1 to 3 metres (4 to 10 ft). [4] It has simple leaves on green to red or purplish stems and a large white ...
Poke salad ('poke salat') is considered part of traditional southern U.S. cuisine, where it is cooked three times in three changes of boiling water to remove some of the harmful components. [13] Toxic constituents which have been identified include the alkaloids phytolaccine and phytolaccotoxin , as well as a glycoprotein .
Even during food processing, there are several procedures that strip foods of their poisons to make them human-friendly. Check out the slideshow above to learn what common edible contains cyanide ...
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
This is a list of foodborne illness outbreaks by death toll, caused by infectious disease, heavy metals, chemical contamination, or from natural toxins, such as those found in poisonous mushrooms. Before modern microbiology, foodbourne illness was not understood, and, from the mid 1800s to early-mid 1900s, was perceived as ptomaine poisoning ...
With a seeming uptick in food recalls at stores and restaurants nationwide linked to foodborne illnesses, here is what you need to know to stay safe.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.