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Ménière's disease (MD) is a disease of the inner ear that is characterized by potentially severe and incapacitating episodes of vertigo, tinnitus, hearing loss, and a feeling of fullness in the ear. [3] [4] Typically, only one ear is affected initially, but over time, both ears may become involved. [3]
Ménétrier disease is a rare, acquired, premalignant disease of the stomach characterized by massive gastric folds, excessive mucus production with resultant protein loss, and little or no acid production (achlorhydria). The disorder is associated with excessive secretion of transforming growth factor alpha (TGF-α). [1]
Autoimmune inner ear disease (AIED) was first defined by Dr. Brian McCabe in a landmark paper describing an autoimmune loss of hearing. [2] The disease results in progressive sensorineural hearing loss (SNHL) that acts bilaterally and asymmetrically, and sometimes affects an individual's vestibular system .
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.
Ménière's disease frequently presents with recurrent, spontaneous attacks of severe vertigo in combination with ringing in the ears , a feeling of pressure or fullness in the ear (aural fullness), severe nausea or vomiting, imbalance, and hearing loss. [9] [25] [38] As the disease worsens, hearing loss will progress.
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 ...
Human infectious diseases may be characterized by their case fatality rate (CFR), the proportion of people diagnosed with a disease who die from it (cf. mortality rate).It should not be confused with the infection fatality rate (IFR), the estimated proportion of people infected by a disease-causing agent, including asymptomatic and undiagnosed infections, who die from the disease.
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
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