Search results
Results from the WOW.Com Content Network
“Cooking can destroy nutrients, but it depends on the method of cooking. Frying and boiling leads to more nutrient loss than steaming and microwaving,” says Hafiz M. Rizwan Abid, M.S. , a ...
Viral inactivation is to stop the viruses in a given sample from contaminating the desired product either by removing viruses completely or rendering them non-infectious. . These techniques are used widely in the food and blood plasma [1] industries, as those products can be harmed by the presence of viral particl
Hepatitis A is an infectious disease of the liver caused by Hepatovirus A (HAV); [7] it is a type of viral hepatitis. [8] Many cases have few or no symptoms, especially in the young. [ 1 ] The time between infection and symptoms, in those who develop them, is two–six weeks. [ 2 ]
Hepatitis A and hepatitis B can be prevented by vaccination. Effective treatments for hepatitis C are available but costly. [6] In 2013, about 1.5 million people died from viral hepatitis, most commonly due to hepatitis B and C. [6] East Asia, in particular Mongolia, is the region most affected. [6]
CENTER TWP. ― A Hepatitis A outbreak traced to a Beaver County restaurant 20 years ago may have led to many of the national food safety guidelines implemented in the last several years.
The CDC warns against eating the meat of an animal known to be infected by CWD as cooking the meat will not kill, or denature, the proteins that cause the disease.
Hepatitis C is an infectious disease caused by the hepatitis C virus (HCV) that primarily affects the liver; [2] it is a type of viral hepatitis. [6] During the initial infection period, people often have mild or no symptoms. [1] Early symptoms can include fever, dark urine, abdominal pain, and yellow tinged skin. [1]
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.