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In European countries, air quality at or above 10 micrograms per cubic meter of air (μg/m 3) for PM 2.5 increases the all-causes daily mortality rate by 0.2-0.6% and the cardiopulmonary mortality rate by 6-13%. [35] Worldwide, PM 10 concentrations of 70 μg/m 3 and PM 2.5 concentrations of 35 μg/m 3 have been shown to increase long-term ...
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.
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). Unlike food-borne pathogens ...
Maternal PM 2.5 exposure during pregnancy is also associated with high blood pressure in children. [218] Inhalation of PM 2.5 – PM 10 is associated with elevated risk of adverse pregnancy outcomes, such as low birth weight. [219] Exposure to PM 2.5 has been associated with greater reductions in birth weight than exposure to PM 10. [220]
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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.
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While food poisoning can happen to anyone, this is one dinner table staple you shouldn't mess with.