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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-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women. [8] In Canada, there are approximately 4 million cases of food-borne disease per year. [9]
Adam Acheson, Food and Drug Administration associate commissioner for foods, said the FDA tracked the salmonella positive test to serrano peppers and irrigation water at a packing facility in Nuevo León, Mexico, and a grower in Tamaulipas. New Mexico and Texas were proportionally the hardest hit by far, with 49.7 and 16.1 reported cases per ...
Outbreaks of foodborne illnesses are pretty rare for well known restaurant chains, but they do happen. This week, an outbreak of E. coli food poisonings linked to McDonald’s Quarter Pounder ...
Every year, 48 million Americans get sick and some 3,000 die from foodborne illnesses, according to the Centers for Disease Control and Prevention with Salmonella, Listeria, and E. coli being the ...
A guide to the foodborne illness behind the recent recall of various frozen fruit products. ... The disease people develop after eating food contaminated with this bacteria is called listeriosis.
The following category includes foodborne illnesses, their causative factors, and topics related to foodborne illness: Subcategories This category has the following 11 subcategories, out of 11 total.
The strain of E. coli linked to McDonald’s Quarter Pounders is one of the leading causes of foodborne illness in the U.S. On Oct. 22, the Centers for Disease Control and Prevention announced ...