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Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption ...
In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling. [15] Foods that are potentially hazardous inside the danger zone: [16] Meat: beef, poultry, pork, seafood; Eggs and other protein-rich foods; Dairy products; Cut or peeled fresh produce
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.
These foods undergo extensive industrial processing, resulting in products that are convenient, hyper-palatable, and potentially detrimental to long-term health.
Common household foods that can potentially pose a threat to your health
Q fever or query fever is a disease caused by infection with Coxiella burnetii, [1] [3] [4] a bacterium that affects humans and other animals. This organism is uncommon, but may be found in cattle, sheep, goats, and other domestic mammals, including cats and dogs.
Some common foods in your kitchen right now could send you to the emergency room, and the breakfast staple is just one example. Some foods can cause injuries, while others are potentially sickening.
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer ).