Search results
Results from the WOW.Com Content Network
In the UK and NI, the Danger Zone is defined as 8 to 63 °C. [7] Food-borne bacteria, in large enough numbers, may cause food poisoning, symptoms similar to gastroenteritis or "stomach flu" (a misnomer, as true influenza primarily affects the respiratory system).
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.
Bacteria such as E. coli, Staphylococcus aureus and salmonella can double their numbers in less than 20 minutes in food left in the danger zone, according to the US Department of Agriculture.
Cyanobacteria (blue-green algae) bloom on Lake Erie (United States) in 2009. These kinds of algae can cause harmful algal bloom. A harmful algal bloom (HAB), or excessive algae growth, sometimes called a red tide in marine environments, is an algal bloom that causes negative impacts to other organisms by production of natural algae-produced toxins, water deoxygenation, mechanical damage to ...
The Center for Disease Control and Prevention estimates that every year 48 million Americans, or roughly one in six people, get sick from foodborne illnesses, and about 3,000 cases each year are ...
Bacterial contamination is the most common cause of food poisoning worldwide. [18] If an environment is high in starch or protein, water, oxygen, has a neutral pH level, and maintains a temperature between 5°C and 60°C (danger zone) for even a brief period of time (~0–20 minutes), [19] bacteria are likely to survive. [20]
The improper handling, storage, or preparation of food is the most common cause of food poisoning. While food safety is (or should be) a concern at just about every restaurant or other ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...