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These 10 foods have been liked to disease outbreaks and recalls, Consumer Reports has found. How to avoid getting sick from salmonella, E. coli and listeria.
List of endocrine diseases; List of eponymous diseases; List of eye diseases and disorders; List of intestinal diseases; List of infectious diseases; List of human disease case fatality rates; List of notifiable diseases - diseases that should be reported to public health services, e.g., hospitals. Lists of plant diseases; List of pollution ...
This is a list of infectious diseases arranged by name, along with the infectious agents that cause them, the vaccines that can prevent or cure them when they exist and their current status. Some on the list are vaccine-preventable diseases .
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.
Food contaminant; Infant food safety; List of foodborne illness outbreaks; List of foodborne illness outbreaks by death toll; List of foodborne illness outbreaks in the United States; List of parasites of humans
Disease Australia [1] Hong Kong [2] India [3] Malaysia [4] United Kingdom [5] United States [6] Amoebic dysentery: Yes Yes Babesiosis: Yes Cancer: Yes Coccidioidomycosis: Yes Creutzfeldt–Jakob disease (CJD) Yes Yes variant Creutzfeldt–Jakob disease (vCJD) Yes Cryptosporidiosis: Yes Yes Cyclosporiasis: Yes Dysentery: Yes Yes Fever syndromes ...
One of first examples of systematic study of disease causation was Avicenna, in the tenth century. The history of infection and disease were observed in the 1800s and related to the one of the tick-borne diseases, Rocky Mountain spotted fever. The cause of viral encephalitis was discovered in Russia based upon epidemiological clustering of ...
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 ...