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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.
The large intestine of animals contains some 3.3×10 13 viable bacteria, [3] which may infect the flesh after death if the carcass is improperly dressed. Contamination can also occur at the slaughterhouse through the use of improperly cleaned slaughter or dressing implements, such as powered knives, on which bacteria persist.
Some bacteria are responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. [2] While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. [3]
Wolverine Packing Co. has recalled more than 167,000 pounds of ground beef across the country over possible contamination with E ... (E.coli) is a type of bacteria that’s commonly found in ...
An infectious disease agent can be transmitted in two ways: as horizontal disease agent transmission from one individual to another in the same generation (peers in the same age group) [3] by either direct contact (licking, touching, biting), or indirect contact through air – cough or sneeze (vectors or fomites that allow the transmission of the agent causing the disease without physical ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
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 ...
Bacterial contamination is the most common cause of food poisoning worldwide. [18] If an environment is high in starch or protein , water, oxygen , has a neutral pH level , and maintains a temperature between 5°C and 60°C (danger zone) for even a brief period of time (~0–20 minutes), [ 19 ] bacteria are likely to survive.