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Foodborne illness (also foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, 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.
Escherichia coli (/ ˌ ɛ ʃ ə ˈ r ɪ k i ə ˈ k oʊ l aɪ / ESH-ə-RIK-ee-ə KOH-ly) is a gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms. Most E. coli strains are harmless, but some serotypes such as EPEC, and ETEC are pathogenic and can cause serious food poisoning in ...
Cholera (/ˈkɒlərə/) is an infection of the small intestine by some strains of the bacterium Vibrio cholerae.[4][3] Symptoms may range from none, to mild, to severe.[3] The classic symptom is large amounts of watery diarrhea lasting a few days.[2] Vomiting and muscle cramps may also occur.[3] Diarrhea can be so severe that it leads within ...
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Classic explanations include yellow fever, bubonic plague, influenza, smallpox, chickenpox, typhus, and syndemic infection of hepatitis B and hepatitis D. 1,143,000–3,429,000 (estimated 30–90% of population) [68] [69] 1629–1631 Italian plague (part of the second plague pandemic ) 1629–1631. Italy. Bubonic plague.
Typhoid fever, also known simply as typhoid, is a disease caused by Salmonella enterica serotype Typhi bacteria, also called Salmonella typhi.[2][3] Symptoms vary from mild to severe, and usually begin six to 30 days after exposure.[4][5] Often there is a gradual onset of a high fever over several days.[4] This is commonly accompanied by ...
IQ classification. Score distribution chart for sample of 905 children tested on 1916 Stanford–Binet Test. IQ classification is the practice of categorizing human intelligence, as measured by intelligence quotient (IQ) tests, into categories such as "superior" or "average". [1] [2] [3] [4]
