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Food poisoning, also known as foodborne illness, is a common sickness caused by swallowing food or liquids that contain harmful bacteria, viruses or parasites, and sometimes even chemicals.
Before modern microbiology, foodbourne illness was not understood, and, from the mid 1800s to early-mid 1900s, was perceived as ptomaine poisoning, caused by a fundamental flaw in understanding how it worked. While the medical establishment ditched ptomaine theory by the 1930s, it remained in the public consciousness until the late 1960s and ...
A sack of "pink grain". Note the labelling in Spanish, and the grain's distinctive orange-pink colour. The 1971 Iraq poison grain disaster was a mass methylmercury poisoning incident that took place in late 1971 where seed grain treated with a methylmercury fungicide, which was never intended for human consumption, was imported into Iraq from Mexico and the United States.
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.
With a seeming uptick in food recalls at stores and restaurants nationwide linked to foodborne illnesses, here is what you need to know to stay safe.
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 ...
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.
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