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Food poisoning, also known as foodborne illness, is a common sickness caused by swallowing food or liquids that contain harmful bacteria, viruses or parasites, and sometimes even chemicals.
From E. coli traced to slivered onions on McDonald's Quarter Pounders to mass recalls of frozen waffles due to listeria risk, foodborne illness seems ever-present in the headlines.
And while food poisoning can happen anywhere, fast-food chains have seen some of the worst outbreaks due to their massive scale. Data from iwaspoisoned.com, a food safety reporting platform, shows ...
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.
Cases of food poisoning began to be reported in the New York State area on October 18, 2012. The CDC eventually concluded this was an example of O157:H7, its code for a strain of E. coli that is noteworthy for seeming to have genes from a different species, shigella , producing an unusual toxin, though not one especially lethal to human beings.
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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.
The Center for Disease Control and Prevention estimates that every year 48 million Americans, or roughly one in six people, get sick from foodborne illnesses, and about 3,000 cases each year are ...