Search results
Results from the WOW.Com Content Network
Hepatitis A. What it is: A highly contagious liver infection caused by the hepatitis A virus. Exposure typically happens when people come into close contact with an infected person, as well as ...
Hepatitis A is an infectious disease of the liver caused by Hepatovirus A (HAV); [7] it is a type of viral hepatitis. [8] Many cases have few or no symptoms, especially in the young. [ 1 ] The time between infection and symptoms, in those who develop them, is two–six weeks. [ 2 ]
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.
Hepatitis A or infectious jaundice is caused by hepatitis A virus (HAV), a picornavirus transmitted by the fecal-oral route often associated with ingestion of contaminated food. It causes an acute form of hepatitis and does not have a chronic stage. A patient's immune system makes antibodies against HAV that confer immunity against future ...
CENTER TWP. ― A Hepatitis A outbreak traced to a Beaver County restaurant 20 years ago may have led to many of the national food safety guidelines implemented in the last several years.
Cooking carrots and sweet potatoes increases the bioavailability of beta carotene, a nutrient that your body converts into vitamin A, which supports vision and immune function.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Listeria poisoning is caused by a particularly resilient type of bacteria that can survive and grow even during refrigeration, according to the Centers for Disease Control and Prevention. Here’s ...