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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.
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.
This is a list of foodborne illness outbreaks by death toll, caused by infectious disease, heavy metals, chemical contamination, or from natural toxins, such as those found in poisonous mushrooms. Before modern microbiology, foodbourne illness was not understood, and, from the mid 1800s to early-mid 1900s, was perceived as ptomaine poisoning ...
Beyond the five listed above, there are other bacteria that can cause foodborne illness. These include Staphylococcus aureus (Staph), Clostridium perfringens, toxoplasma and others.
Most common food-borne pathogens. Bacteria, viruses or fungi can contaminate food and make people sick. "The three we see the most often (in the U.S.) are E coli, listeria and salmonella," says ...
An unusual strain of E. coli bacteria caused the reported illness of 33 people across several states in the US, carried on organically grown greens like spinach and spring mix. This strain produces shiga toxin , which is thought to have been transferred to the species from the shigella bacterium, by a bacteriophage , a kind of virus that ...
The CDC estimates that about 1 in 6 Americans (48 million people) will get sick every year?some foods are known to be riskier than others.
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.