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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.
1920 – In South Africa, 80 people suffered poisoning from eating bread contaminated with naturally occurring pyrrolizidine alkaloids. [7] 1900s–49 – Agene process; Severe and widespread neurological disorders due to bread flour bleached with agene, a process no longer in use. The denatured protein in the treated flour is toxic and causes ...
Currently, the chronic effects of low-dose exposure are unknown. The U.S. Food and Drug Administration has established a level of 1 ppm (parts per million) restriction of vomitoxin. [citation needed] Companion animals: Dogs and cats are restricted to 5 ppm and of grains and grain byproducts and the grains are not to exceed 40% percent of the diet.
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Unhealthy Ingredients: Sodium nitrite, sodium nitrate, and sodium phosphate. Processed red meat is any type of red meat (think pork, beef, lamb) that has been cured or preserved in any way. This ...
Ergotism (pron. / ˈ ɜːr ɡ ə t ˌ ɪ z ə m / UR-gət-iz-əm) is the effect of long-term ergot poisoning, traditionally due to the ingestion of the alkaloids produced by the Claviceps purpurea fungus—from the Latin clava "club" or clavus "nail" and -ceps for "head", i.e. the purple club-headed fungus—that infects rye and other cereals, and more recently by the action of a number of ...
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.
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 ...