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- W2531690478 abstract "Abstract Foodborne disease is one where the disease agent is transmitted to human body through food. Disease agent might be infectious (commonly bacteria or fungus) or toxic, which might be an inherent component of food or introduced into food from outside. Commonest conditions are the bacterial food poisoning episodes, caused by Salmonella, Staphylococcus, Clostridium perfringens, Escherichia coli, or Bacillus cereus and rarely Clostridium botulinum (botulism). Common symptoms are gastroenteritis, fever, and weakness, except in cases of botulism where neurological symptoms predominate. Prevention is through observing scrupulous food, kitchen and cooks’ hygiene. Fungus may affect crops of cereals, millets, and legumes in the field or during storage, causing aflatoxicosis and ergotism. Consumption of Khesri dal (Lathyrus sativus) causes Lathyrism. Deliberate contamination of mustard oil with argemone seeds/oil causes epidemic dropsy." @default.
- W2531690478 created "2016-10-21" @default.
- W2531690478 creator A5052219399 @default.
- W2531690478 date "2017-01-01" @default.
- W2531690478 modified "2023-10-03" @default.
- W2531690478 title "Foodborne infectious diseases" @default.
- W2531690478 cites W2161989670 @default.
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- W2531690478 doi "https://doi.org/10.1016/b978-0-12-801773-9.00002-9" @default.
- W2531690478 hasPublicationYear "2017" @default.
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