Food Poisoning and Foodborne Illness

Food poisoning bacteria multiply best between 40°F and 140°F, with the ideal temperature for multiplication being around 100°F. This temperature range is often referred to as the "Danger Zone" for food safety, as it allows bacteria to grow rapidly on food and cause illness if consumed.

Pathogenic salmonella can enter the human body through contaminated food or water. Once ingested, the bacteria can survive the acidic environment of the stomach and reach the intestine where they invade the intestinal cells, leading to infection. Salmonella can overcome the body's natural defenses by producing toxins and triggering inflammation, allowing the bacteria to multiply and spread within the body.

Yes, cyanide is a regulated substance in the USA. It is classified as a highly toxic chemical and is regulated under various environmental and occupational health and safety laws. Cyanide is commonly used in certain industrial processes and there are strict regulations in place to ensure its safe handling, storage, and disposal.

Botulism is a serious illness caused by a toxin produced by the bacterium Clostridium botulinum. This toxin can lead to muscle paralysis, including respiratory paralysis, if not treated promptly. prompt medical attention is necessary in cases of suspected botulism.

1 hour = 2^3 = 8

2 hours = 2^6 = 64

24 hours = 2^72 =4,722,366,482,869,650,000,000

Not really. That's what makes it so insidious - the consumer can't detect the problem. Microbiologists can often recognize the odor of certain bacteria that they are growing in the lab, but that is under controlled circumstances and at populations far higher than an infective dose.

Sausage is not inherently radioactive. The level of radioactivity in food depends on various factors like where it was produced and processed. It is highly unlikely for sausage to be radioactive unless it has been exposed to radiation intentionally for preservation.

• Heat. Most pathogens like to grow between 41°F and 135°. That's the basis for the motto "Keep cold foods cold and hot foods hot."
• Moisture. Pathogens need moisture to grow. Water activities 0.85 do not support the growth of pathogens, though yeasts and molds could grow.
• pH. Pathogens won't grow below pH 4.6. Yeasts and molds will grow at low pH levels.
  
• Food source. Without a food source the microbes won't grow. They can survive, but they won't increase in population. Listeria can survive for several days on the outside of a milk carton.
  

All micro-organisms are no food poisoning micro-organisms,but all food poisoning micro-organisms are a category of micro-organisms. Food poisoning micro-organisms are harmful for a person but all micro-organisms are not harmful for example lacto-bacallius is a micro-organisms which is present in curd(yogurt) causes no food-poisoning whereas The microorganism salmonella bacteria, causes an infectious illness and can be passed on to another person and causes food poisoning.

The strongest poison is generally considered to be botulinum toxin, which is produced by the bacterium Clostridium botulinum. It is extremely potent and can cause severe paralysis and even death in small quantities.

Charcoal is used to soak up poisons and toxins found in your stomach after eating something poisonous. Charcoal also goes well as a broth for chicken noodle soup and i eat charcoal every single morning for breakfast. Yummm!!

Swallowing protium hydroxide (which is essentially water, with protium being the most common isotope of hydrogen) in small amounts is unlikely to cause long-term harmful effects as it is not toxic. However, consuming large quantities can lead to water intoxication or electrolyte imbalances, which could be harmful. It's always best to seek medical advice if you have concerns about ingesting any chemical.

I'm sure there are details of foodborne and waterborne illness that will be specific to Kenya and this sounds like the subject of a research paper. But foodborne illness anywhere can be improved by preventing contamination (which involves the many steps from farm to fork), proper storage to prevent pathogen growth, and proper preparation (including cooking) to remove pathogens that might have hitched a ride. One of the big factors in controlling foodborne illness in Kenya is improving water quality. Even programs encouraging the washing of hands have made improvements. See Related Links.

first noticed night chills, next day slight diarrhea followed by body aches and pains and loss of appetite. Day 3 loss of appetite sever body aches 104 fever, chills, stomach cramps and diarrhea. Day 4 woke up feeling pretty good only to go downhill fast. Fever back up to 102 by late afternoon, stomach cramps, diarrhea. Day 5 required trip to Doctor. Was put on cipro, fever gone, cramps and diarrhea continue. Day 6 no fever and still no appetite, cramps and now bloody diarrhea, also nausea/vomit. Blood only stools for 24 hours, apprx every 30 minutes. Day 7 feel human for first time. Can eat small amount of food. Day 8 feel much better. Appetite almost back to normal. Feel much better! Was a rough 7 days, especially as was in Cozumel and had to travel home at height of illness through 3 airports over 11 hours.

There are a variety of bacteria that can cause foodborne illness: some are Gram-positive, others are Gram-negative. See Related Links.

Trichina and Brucella are two examples of zoonotic foodborne microorganisms. Note that it's not too surprising to find a nematod in the mix as they're premier parasites. Note also that I'm bending the rules on calling Trichina a microorganism -- I believe the larvae are, but the adult is visible with the naked eye.

Bacteria, viruses, parasites and protozoa can also be foodborne. Some of the more famous bacteria are Salmonella and Listeria. Norovirus is a well-know foodborne virus. Giardia is a parasite that is found in water and can affect campers.

If you accidentally ate mold, you should not take any medicine unless instructed by a healthcare professional. It is important to monitor your symptoms and seek medical advice if you experience any adverse reactions or food poisoning symptoms. Staying hydrated and eating plain, bland foods may help alleviate any discomfort.

Not likely. Food poisoning usually is a result of:

# The consequences of ingested enterotoxin # The consequences of ingested bacteria that produce toxins, but do not invade the mucosa, and are usually quickly cleared by the immune system Sunflower seeds do not contain any enterotoxins or compounds that can possibly degrade into enterotoxins in significant amounts, this rules out the possibility of #1.

Since sunflower seeds are dry (and will likely dry further in the open), bacterial and fungal growth is nil even in the 10-year period, and this rules out the possibility of #2. Therefore, unless the sunflower seeds are in contact with a contaminated area or is in a very humid environment, they will likely cause no problems upon consumption (other than tasting stale).

Most food poisoning bacteria become dormant and stop multiplying when frozen. Freezing does not necessarily kill these bacteria, but it can slow their growth and reduce the risk of foodborne illness. However, once the food is thawed, these bacteria can become active again, so it's important to handle and cook frozen food properly.

Salmonella is a rod-shaped, non-spore producing bacteria. Through a powerful microscope, they appear as reddish-colored rods, and can be in different sized groups. You cannot see Salmonella without the aid of a microscope. Salmonella can occur in poultry that is improperly thawed, in kitchens and on kitchen equipment that is not properly cleaned, in standing water, passed from people who are sick with it, and can be contracted by handling pet lizards, turtles, snakes, and other amphibians--especially aquatic types.

Clostridium botulinum is commonly found in soil and aquatic environments. It can also be present in improperly processed canned foods, particularly low-acid foods with anaerobic conditions that allow the bacteria to grow and produce deadly botulinum toxin.

No. They are bacteria. Viruses are non-living particles. They make you sick by landing on a living cell, reproducing using the cell, and then destroying the cell. The new viruses do the same. Bacteria are living single-celled organisms. The few that make you sick (about 1/15 of bacteria are pathogenic, meaning make you sick) make you sick by taking the nutrients out of other living cells. So, technically, since bacteria and viruses are completely different things, I don't think there's a such thing as a bacterial virus as one organism

Salmonella infection typically lasts 4-7 days in healthy individuals. In some cases, it can persist for several weeks. Severe cases may require hospitalization and can last several weeks to a few months. It's important to stay hydrated and seek medical attention if symptoms persist or worsen.

S Typhi H is an antigen associated with Salmonella Typhi, the bacterium responsible for causing typhoid fever. This antigen is used to detect the presence of antibodies in a person's blood, indicating a past or current infection with Salmonella Typhi.