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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.
List of foodborne illness outbreaks in the United States. In 1999, an estimated 5,000 deaths, 325,000 hospitalizations and 76 million illnesses were caused by foodborne illnesses within the US. [1] The Centers for Disease Control and Prevention began tracking outbreaks starting in the 1970s. [2] By 2012, the figures were roughly 130,000 ...
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 ...
Salmonella is a group of bacteria that can cause foodborne illness. It is commonly associated with undercooked meat and eggs; however, outbreaks have recently been linked to other foods, such as ...
Milk borne diseases are any diseases caused by consumption of milk or dairy products infected or contaminated by pathogens. Milk borne diseases are one of the recurrent foodborne illnesses —between 1993 and 2012 over 120 outbreaks related to raw milk were recorded in the US with approximately 1,900 illnesses and 140 hospitalisations. [1]
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
The U.S. Centers for Disease Control and Prevention studied 2007 data and reviewed a total of 1,097 food borne disease outbreaks that led to 21,244 illnesses and 18 deaths. Salmonella and ...
Clostridium perfringens. Clostridium perfringens (formerly known as C. welchii, or Bacillus welchii) is a Gram-positive, bacillus (rod-shaped), anaerobic, spore-forming pathogenic bacterium of the genus Clostridium. [1][2] C. perfringens is ever-present in nature and can be found as a normal component of decaying vegetation, marine sediment ...
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