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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 ...
Before modern microbiology, foodbourne illness was not understood, and, from the mid 1800s to early-mid 1900s, was perceived as ptomaine poisoning, caused by a fundamental flaw in understanding how it worked. While the medical establishment ditched ptomaine theory by the 1930s, it remained in the public consciousness until the late 1960s and ...
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Four children died, and over 700 people became seriously ill with a toxic strain of E. coli in what remains one of the most tragic foodborne outbreaks caused by a restaurant in American history ...
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.
One in six Americans -- about 48 million people -- get sick from a food-borne illness each year, the U.S. Centers for Disease Control said in new estimates released yesterday (Wednesday, Dec. 15).
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.
Federal and state officials are still investigating the outbreak tied to 519 cases of food poisoning in 44 states and the District of Columbia and Puerto Rico, according to a March update by the ...