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A mix-up rated as contamination could in reality be a simple confusion of two cell lines, but usually contamination is assumed. [ citation needed ] After a cell line has been discovered to be contaminated, it is usually never used again for research demanding the specific type of cell line they were assumed to be.
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Within the sciences, the word "contamination" can take on a variety of subtle differences in meaning, whether the contaminant is a solid or a liquid, [3] as well as the variance of environment the contaminant is found to be in. [2] A contaminant may even be more abstract, as in the case of an unwanted energy source that may interfere with a process. [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.
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer.. Contaminated food . The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer).
Consequently, the widespread use of phosphate fertilizers has increased soil fluoride concentrations. It has been found that food contamination from fertilizer is of little concern as plants accumulate little fluoride from the soil; of greater concern is the possibility of fluoride toxicity to livestock that ingest contaminated soils.
A biological hazard, or biohazard, is a biological substance that poses a threat (or is a hazard) to the health of living organisms, primarily humans.This could include a sample of a microorganism, virus or toxin that can adversely affect human health.
Cross-resistance can take place between compounds that are chemically similar, like antibiotics within similar and different classes. [9] That said, structural similarity is a weak predictor of antibiotic resistance, and does not predict antibiotic resistance at all when aminoglycosides are disregarded in the comparison.