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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.
Some food-related conditions associated with nausea, vomiting, and diarrhea include: ciguatera poisoning due to consumption of contaminated predatory fish, scombroid associated with the consumption of certain types of spoiled fish, tetrodotoxin poisoning from the consumption of puffer fish among others, and botulism typically due to improperly ...
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.
Symptoms of food poisoning can overlap with other illnesses and issues, so start by taking a trip down recent memory lane. "If muscle aches or any of the common symptoms are noticed, it’s ...
What the symptoms are: Lethargy, nausea, vomiting, loss of appetite, joint pain and dark-colored urine are all common symptoms. Clay- or gray-colored stool, as well as intense itching and ...
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 ...
The diagnosis of chickenpox is primarily based on the signs and symptoms, with typical early symptoms followed by a characteristic rash. Aciclovir: Yes: Alphavirus: Chikungunya: Laboratory criteria include a decreased lymphocyte count consistent with viremia.
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.