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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 ...
Cases of food poisoning began to be reported in the New York State area on October 18, 2012. The CDC eventually concluded this was an example of O157:H7, its code for a strain of E. coli that is noteworthy for seeming to have genes from a different species, shigella, producing an unusual toxin, though not one especially lethal to human beings ...
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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.
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.
Four children died, and over 700 people became seriously ill with a toxic strain of E. coli in what remains one of the most tragic foodborne outbreaks caused by a restaurant in American history ...
The bacterium had previously been identified in an outbreak of food poisoning in 1982 (traced to undercooked burgers sold by McDonald's restaurants in Oregon and Michigan). Before the Jack in the Box incident, there had been 22 documented outbreaks in the United States resulting in 35 deaths.
One in six Americans -- about 48 million people -- get sick from a food-borne illness each year, the U.S. Centers for Disease Control said in new estimates released yesterday (Wednesday, Dec. 15).