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Endoscopy should be done within the first 24–48 hours of ingestion as subsequent wound softening increases the risk of perforation. [1] Endoscopically inserted nasogastric tubes can serve as a stent to prevent esophageal strictures as well as allow tube feedings. [1] A CT scan, often enhanced with contrast, can also be used to evaluate ...
Bleach Many people use bleach to clean their toilets, but it’s a harsh chemical that can damage plastic or rubber parts of your toilet or septic system, and can be corrosive to pipes over time ...
Culinary hygiene (or food hygiene) pertains to practices of food management and cooking that prevent food contamination, prevent food poisoning, and minimize the transmission of disease to other foods, humans, or animals. Culinary hygiene practices specify safe ways to handle, store, prepare, serve, and eat food.
“Bleach should only be used with caution and should always be watered down,” says Mehas. “A safe ratio is 1 cup of bleach to 1 gallon of water.” You don’t ever want to handle bleach ...
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.
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Clostridium perfringens is a common cause of food poisoning in the United States. C. perfringens produces spores, and when these spores are consumed, they produce a toxin that causes diarrhea. Foods cooked in large batches and held at unsafe temperatures (between 40°F and 140°F) are the source of C. perfringens food poisoning
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.