Tag: Foodborne pathogens

According to the World Health Organization, 600 million people fall ill each year from eating contaminated food. Knowing how long does it take for old food to make you sick is crucial for determining the source of a foodborne illness and protecting your health.

The D-value, or decimal reduction time, is the time required at a specific temperature to achieve a one-log (90%) reduction in a microbial population. This critical parameter is a cornerstone in food safety, especially for designing effective thermal processes to ensure products are safe for consumption and have a long shelf life.

According to the World Health Organization (WHO), an estimated 600 million people fall ill each year from eating contaminated food. This reality underscores the critical importance of understanding and implementing food safety measures to protect ourselves and our families. But how do we ensure that our food is safe to eat? The process involves a multi-layered approach that extends from the producer to the consumer.

The World Health Organization (WHO) estimates that one in ten people worldwide fall ill from contaminated food each year. Among the many causes, identifying what is the most common food safety issue reveals a pattern of preventable practices that often lead to widespread foodborne illness.

According to the Food Standards Agency, bacterial spores like those from *Clostridium botulinum* can survive in improperly preserved foods and produce dangerous toxins. In food safety, a spore is a protective, dormant shell formed by certain bacteria to endure harsh conditions such as heat, dryness, and extreme temperatures, making them a significant threat to processed foods.

Multiple foodborne illness outbreaks in the past have been linked to the consumption of fresh parsley, with contaminants like *E. coli* and *Salmonella* being identified as the cause. While fresh parsley itself is not inherently toxic in culinary amounts, its potential for microbial contamination poses a legitimate risk for food poisoning if not handled properly.

According to research published in the *Open Veterinary Journal*, goats can carry prion diseases like scrapie, which can be a risk when consuming their brain tissue. This critical risk is one of several significant disadvantages of eating goat head, which can also include nutritional concerns and potential contamination issues.

According to the World Health Organization, some strains of E. coli can cause severe foodborne disease, with primary sources including contaminated foods like undercooked meat and raw milk. Understanding what foods are high risk for E. coli is crucial for protecting your health and preventing infection.

According to the CDC, raw flour can contain harmful bacteria like E. coli and Salmonella, a primary reason why humans cannot eat unprocessed wheat. This raw state, fresh from the field, is unsafe and lacks the necessary preparation to make it both digestible and safe for consumption.

According to a 2023 Cochrane review, cranberry products significantly reduced the risk of symptomatic urinary tract infections (UTIs) in women with recurrent issues, children, and people susceptible due to medical interventions. This evidence supports the long-standing question: Is cranberry antibacterial?