Foodborne illness (also foodborne disease) is any illness resulting from the consumption of food. Foodborne illness is commonly called food poisoning, even though the physiological effects of foodborne illness are not always caused by poisons (toxins). True food poisoning occurs when a person ingests a contaminating chemical or a natural toxin, while most cases of foodborne illness are caused by a variety of foodborne pathogenic bacteria, viruses, prions or parasites that contaminate food. Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. For foodborne illness caused by chemicals, see Food contaminants.Foodborne illness can also be caused by the presence of pesticides or medicines in food, or by unintentionally consuming naturally toxic substances like poisonous mushrooms or reef fish. Some could even come from the skin and nose, like staphylococcus aureus, which could lead to death.

It's a dirty little secret of food poisoning: E. coli and certain other food borne illnesses can sometimes trigger serious health problems months or years after patients have survived an initial bout.Scientists only now are unraveling a legacy that has gone largely unnoticed. In interviews with The Associated Press, they described high blood...

It's a dirty little secret of food poisoning: E. coli and certain other foodborne illnesses can sometimes trigger serious health problems months or years after patients survived that initial bout.

No library (or go bag) should be without this book. Chapters include: survival planning, survival medicine, shelters, water procurement, firecraft, food procurement, survival use of plants, poisonous plants, dangerous animals, field-expedient weapons, tools and equipment, desert survival, tropical survival, cold weather survival, & much more...

Jack Davis is only 11, but he had a pretty grown-up idea: He was disturbed to learn that Florida restaurants throw out food that could be given to the hungry and the homeless -- because the restaurant owners could be sued if anyone who ate the food became ill or developed food poisoning.

Your Poison-Flushing ProcedureOnce a quarter (every three months), anti-aging physicians commonly recommend that their patients embark on a detoxification program. Doing so can improve digestion, boost immune function, reduce food allergies, and, most importantly  give the digestive system time to rest, heal, or both.