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Durians are an agricultural product affected by many plant pathogens and pests. Most of the information here concerns Durio zibethinus , the major commercial species, but a dozen species in the genus Durio are edible durians, and several of those are also grown commercially and these diseases can concern them as well.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
In English it goes by common names like isu, durian lai, oxyleyanus durian, [3]: 563 Durian Hutan, Durian, [1] and Durian meragang. [5]: 270 The native names include: durian beludu in Malaysia; [6] durian daun in Sumatra; [1] durian sukang or simply sukang in Brunei and Sabah; [7] [8] and kerantongan or kerantungan in Kalimantan.
A food safety expert breaks it down. Meet the expert : Darin Detwiler, LPD , author of the book Food Safety: Past, Present, and Predictions and a professor at Northeastern University. Which ...
Nevertheless, trees bearing mature durians are dangerous because the fruit is heavy, armed with sharp thorns, and can fall from a significant height. Hardhats are worn when collecting the fruit. A common saying is that a durian has eyes, and can see where it is falling, because the fruit supposedly never falls during daylight hours when people ...
While some food recalls don’t get much publicity, several recent high-profile outbreaks involving organic carrots, slivered onions and liverwurst have raised concern about U.S. food safety.
While a morning bagel can be pretty satisfying, it turns out the breakfast food may not be as harmless as you think! Some common foods in your kitchen right now could send you to the emergency ...
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.