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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.
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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Notably, severe signs of food poisoning include. Bloody diarrhea. Diarrhea that lasts more than three days. Fever over 102°F. Vomiting so chronic not even liquid stays down. Symptoms of dehydration.
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 ...
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 best practice for preventing foodborne illnesses for all foods, including meat, is the CDC's four steps to food safety: clean, separate, cook, and chill. Wash hands, surfaces, utensils, and ...
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.