Search results
Results from the WOW.Com Content Network
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.
The infectious dose is 1000–10,000 bacteria (although ten to five hundred bacteria can be enough to infect humans). Campylobacter species are sensitive to hydrochloric acid in the stomach, and acid reduction treatment can reduce the amount of inoculum needed to cause disease. [citation needed]
Bacteria can multiply quickly if contaminated food is left at room temperature. But don’t be fooled: that doesn’t mean foodborne pathogens like Salmonella , Listeria or E. coli can’t thrive ...
Here's a guide to these illnesses, from symptoms to treatment. E. coli What it is: A bacteria that lives in the intestines of people and animals, and is known as Escherichia coli , or E. coli.
Treatment varies depending on the number of cases in an area. Chemotherapy drugs praziquantel and triclabendazole can be used in different amounts depending on the type of trematode infecting the organism, and its location in the body. [1] [3] 600,000 cases globally received treatment for foodborne trematodiases in 2016. [1]
The CDC estimates that about 1 in 6 Americans (48 million people) will get sick every year?some foods are known to be riskier than others.
Campylobacter is a type of bacteria that can cause a diarrheal disease in people. [1] Its name means "curved bacteria", as the germ typically appears in a comma or "s" shape. According to its scientific classification, it is a genus of gram-negative bacteria that is motile. [a] [2] The germ is common in nature and in domestic animals.
When meat is not cooked to a food-safe temperature, it increases the risk of food poisoning and contracting foodborne bacteria like Listeria, Salmonella or E. coli, among others. This is why those ...