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  2. Clostridioides difficile infection - Wikipedia

    en.wikipedia.org/wiki/Clostridioides_difficile...

    C. difficile may colonize the human colon without symptom; approximately 2–5% of the adult population are carriers, although it varies considerably with demographics. [20] The risk of colonization has been linked to a history of unrelated diarrheal illnesses (e.g. laxative abuse and food poisoning due to Salmonellosis or Vibrio cholerae ...

  3. Clostridioides difficile - Wikipedia

    en.wikipedia.org/wiki/Clostridioides_difficile

    Clostridioides difficile (syn. Clostridium difficile) is a bacterium known for causing serious diarrheal infections, and may also cause colon cancer. [4] [5] It is known also as C. difficile, or C. diff (/ s iː d ɪ f /), and is a Gram-positive species of spore-forming bacteria. [6]

  4. Infant food safety - Wikipedia

    en.wikipedia.org/wiki/Infant_food_safety

    Infant food safety is the identification of risky food handling practices and the prevention of illness in infants. Foodborne illness is a serious health issue, especially for babies and children. Foodborne illness is a serious health issue, especially for babies and children.

  5. Clostridium - Wikipedia

    en.wikipedia.org/wiki/Clostridium

    Clostridium botulinum can produce botulinum toxin in food or wounds and can cause botulism. This same toxin is known as Botox and is used in cosmetic surgery to paralyze facial muscles to reduce the signs of aging; it also has numerous other therapeutic uses.

  6. Gastroenteritis - Wikipedia

    en.wikipedia.org/wiki/Gastroenteritis

    In children, bacteria are the cause in about 15% of cases, with the most common types being Escherichia coli, Salmonella, Shigella, and Campylobacter species. [13] If food becomes contaminated with bacteria and remains at room temperature for several hours, the bacteria multiply and increase the risk of infection in those who consume the food ...

  7. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]

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  9. Clostridioides difficile toxin A - Wikipedia

    en.wikipedia.org/wiki/Clostridioides_difficile...

    Clostridioides difficile toxin A (TcdA) is a toxin produced by the bacteria Clostridioides difficile, formerly known as Clostridium difficile. [1] It is similar to Clostridioides difficile Toxin B . The toxins are the main virulence factors produced by the gram positive , anaerobic, [ 2 ] Clostridioides difficile bacteria.

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