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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.
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
Toxin that is produced by the bacterium in containers of food that have been improperly preserved is the most common cause of food-borne botulism. Fish that has been pickled without the salinity or acidity of brine that contains acetic acid and high sodium levels, as well as smoked fish stored at too high a temperature, presents a risk, as does ...
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 ...
Bacteremia can travel through the blood stream to distant sites in the body and cause infection (hematogenous spread). Hematogenous spread of bacteria is part of the pathophysiology of certain infections of the heart ( endocarditis ), structures around the brain ( meningitis ), and tuberculosis of the spine ( Pott's disease ).
Foodborne illness (also called food poisoning) occurs when we ingest harmful bacteria, chemicals, viruses or parasites. That happens when our food is contaminated, and it can happen in a number of ...
Clostridium perfringens is a common cause of food poisoning in the United States. C. perfringens produces spores, and when these spores are consumed, they produce a toxin that causes diarrhea. Foods cooked in large batches and held at unsafe temperatures (between 40 °F and 140 °F) are the source of C. perfringens food
The most common causes of food poisoning include various infectious organisms like "bacteria, viruses, and parasites," which can contaminate food at any stage of production and/or preparation ...