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The 2011 United States listeriosis outbreak was a widespread outbreak of Listeria monocytogenes food poisoning across 28 US states that resulted from contaminated cantaloupes linked to Jensen Farms of Holly, Colorado. As of the final report on August 27, 2012, there were 33 deaths and 147 total confirmed cases since the beginning of the first ...
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 ...
Glycerol (/ ˈɡlɪsərɒl /), [6] is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known as glycerides. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations.
e. Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts 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.
A novel strain of Escherichia coliO104:H4 bacteriacaused a serious outbreak of foodborne illnessfocused in northern Germany in May through June 2011. The illness was characterized by bloody diarrhea, with a high frequency of serious complications, including hemolytic–uremic syndrome(HUS), a condition that requires urgent treatment.
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Trichinella. v. t. e. 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]