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Food poisoning symptoms can vary widely in severity, as can the length of time one feels sick. Many people feel better after several hours, but it is not uncommon for symptoms to persist for 24 to ...
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.
Bacteremia can travel through the blood stream to distant sites in the body and cause infection (hematogenous spread). Hematogenous spread of bacteria is part of the pathophysiology of certain infections of the heart ( endocarditis ), structures around the brain ( meningitis ), and tuberculosis of the spine ( Pott's disease ).
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
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 ...
Foodborne illness (also called food poisoning) occurs when we ingest harmful bacteria, chemicals, viruses or parasites. That happens when our food is contaminated, and it can happen in a number of ...
The result can be impaired nutrient absorption, excessive water and mineral loss through the stools due to breakdown of the control mechanisms in the intestinal tissue that normally remove water from the stools, and in severe cases, the entry of pathogenic organisms into the bloodstream. Anemia may also arise due to the blood loss through diarrhea.
The most common causes of food poisoning include various infectious organisms like "bacteria, viruses, and parasites," which can contaminate food at any stage of production and/or preparation.