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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.
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Food poisoning is one of the last things most of us want to plan for when preparing for a trip. Even the thought of an upset stomach while on the road is uncomfortable. In any case, the ...
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.
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 Mayo Clinic Diet is a diet book first published in 1949 by the Mayo Clinic's committee on dietetics as the Mayo Clinic Diet Manual. [1] Prior to this, use of the term "diet" was generally connected to fad diets with no association to the clinic.
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.
Poisoning is the harmful effect which occurs when toxic substances are introduced into the body. [1] The term "poisoning" is a derivative of poison, a term describing any chemical substance that may harm or kill a living organism upon ingestion. [2] Poisoning can be brought on by swallowing, inhaling, injecting or absorbing toxins through the skin.
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