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The severity of pyrrolizidine alkaloidosis depends on how much of the poisonous plant was consumed in a height, age, and weight to the amount of substance ingested ratio. The only difference in the symptoms will be how prominent they are depending on the above ratio. Symptoms include: [2] [5] [9] [12] Dull dragging ache in the right upper ...
The Poison Control Centre of Ain Shams University (PCC-ASU) was established in 1981. It is one of the earliest poisoning treatment facilities to be established in the Middle East. It has its own inpatient department, ICU and Analytical Toxicology unit. [21] It serves between 20 and 25 thousand cases a year.
Pyrrolizidine alkaloids (PAs), sometimes referred to as necine bases, are a group of naturally occurring alkaloids based on the structure of pyrrolizidine. Their use dates back centuries and is intertwined with the discovery, understanding, and eventual recognition of their toxicity on humans and animals.
From E. coli traced to slivered onions on McDonald's Quarter Pounders to mass recalls of frozen waffles due to listeria risk, foodborne illness seems ever-present in the headlines.
In 1963, a 7-Eleven store near an Austin, Texas, university began to stay open all night for student shoppers. It was such a success that other stores in the chain adopted the 24/7 hours, and ...
There are currently no known available drugs or antidotes to treat senecionine poisoning. Treatment is supportive to permit liver regeneration , which may include administration of intravenous (IV) fluids to correct dehydration and electrolyte imbalances , IV glucose , and wound care with antibiotics if dermatitis is a presenting symptom. [ 5 ]
The U.S. Food and Drug Administration (FDA) has officially announced a ban on red dye No. 3, or erythrosine, from foods and oral medications due to a potential cancer risk.. Food manufacturers ...
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.