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The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
Because spoiled food can make you sick, smell is a great indicator that something isn't safe to eat. If something smells "off" to you—think that sour smell when milk has gone bad—it's probably ...
Use by date on a packaged food item, showing that the consumer should consume the product before this time in order to reduce chance of consuming spoiled food. Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of ...
Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. [2] [4] Symptoms may include flushed skin, sweating, headache, itchiness, blurred vision, abdominal cramps and diarrhea. [2] [5] Onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two ...
Related: Wait—What Happens If You Eat Expired Food? The No. 1 Early Food Poisoning Symptom Most People Don't Know Stomach issues are the most frequently reported food poisoning symptoms, but ...
Chances are you won't be able to eat very much because people naturally tend to avoid food that's spoiled, Wee explains. "You're not going to eat a slice of moldy bread because it does not taste ...
Of course, the safest (and cleanest) way to check if your chicken is cooked all the way through is to use a quality cooking thermometer and inserting it, again, into the thickest part of the meat ...
Protein toxicity is the effect of the buildup of protein metabolic waste compounds, like urea, uric acid, ammonia, and creatinine.Protein toxicity has many causes, including urea cycle disorders, genetic mutations, excessive protein intake, and insufficient kidney function, such as chronic kidney disease and acute kidney injury.