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The English name borek [1] [2] comes from Turkish börek (Turkish pronunciation:), while burek is used in the countries of the former Yugoslavia.Forms in other languages include: Albanian: byrek; Greek: μπουρέκι, romanized: bouréki; Bulgarian: Бюрек, romanized: byurek; Algerian Arabic: بُريك, romanized: bourek and brick annabi; and Tunisian Arabic: brik.
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.
The following outline is provided as an overview of and topical guide to concepts related to infectious diseases in humans.. Infection – transmission, entry/invasion after evading/overcoming defense, establishment, and replication of disease-causing microscopic organisms (pathogens) inside a host organism, and the reaction of host tissues to them and to the toxins they produce.
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.
An epidemic curve, also known as an epi curve or epidemiological curve, is a statistical chart used in epidemiology to visualise the onset of a disease outbreak. It can help with the identification of the mode of transmission of the disease. It can also show the disease's magnitude, whether cases are clustered or if there are individual case ...
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
6. McDonald’s. Taste-wise, we’re looking at something nearly identical to Dairy Queen. Unfortunately, Mickey D’s soft serve begins to melt the minute it’s born (and that's assuming the ...
If food becomes contaminated with bacteria and remains at room temperature for several hours, the bacteria multiply and increase the risk of infection in those who consume the food. [17] Some foods commonly associated with illness include raw or undercooked meat, poultry, seafood, and eggs; raw sprouts; unpasteurized milk and soft cheeses; and ...