foodborne illnesses
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show | Bacteria, found in starchy foods, rice, cereals, milk and meat products incubation 1-12 hours. Diarrhea, Vomitting
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Botulism | show 🗑
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Clostridium Perfringens | show 🗑
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show | Bacteria, found in cattle undercooked ground beef contaminated produce. diarrhea, Cramps, Kidney Failure
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Listeriosis | show 🗑
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Salmonellosis | show 🗑
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show | bacteria, Transferred through feces, contaminated water, found in tuna, potato, macaroni salads, Foods that come in contact with contaminated water. Bloody Diarrhea, Stomach pains and cramps, Fever
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Staphyococcal | show 🗑
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Vibria Gastroenteritis | show 🗑
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Vibrea Vulnificus | show 🗑
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show | Virus passed through feces, urine, or blood of an infected person, contaminated water affects RTE Foods, Shellfish from contaminated water
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show | Gastrointestenal disease, fecal transmission RTE foods, improperly heated foods, shellfish from contaminated water
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Anasakiasis | show 🗑
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show | Parasite, found in infected humans, RTE foods, salads Unpasturized Apple Cider. Watery Diarrhea, cramps, nausea, weight loss
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show | Parasite, contaminated water, feces of infected humans. Fever, Diarrhea, cramps, nausea
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Amnesic Shellfish Poisining (ASP) | show 🗑
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Ciguatoxin/Giguatera Poisoning | show 🗑
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show | Shellfish become contaminated by filtering contaminated algae. Tingling or numbness of lips, throat, mouth, Dizziness, Reversal of hot and cold sensations, Vomiting, Diarrhea
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show | Shellfish become contaminated by filtering contaminated algae. Numbeness, Tingling in mouth, face, arms, Dizziness, Nausea, Vomiting, Diarrhea
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show | Scromboid toxin occurs in partially spoiled fish Mackerel, tuna, mahi mahi, bonita. Reddening of face and neck, sweating, headache, burning or tingling in mouth or throat, diarrhea, vomitting
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Aflatoxin | show 🗑
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Biological Contamination | show 🗑
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Chemical contamination | show 🗑
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show | hair, dirt, bandages, staples, glass items that can fall into food
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show | certain viruses bacteris, and fungi that can cause illness
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show | Food that has not been stored properly, It stays in the danger zone to long
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Foodborne illness | show 🗑
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show | 1. Time temperature control 2. Prevent cross contamination 3. Good personal hygiene, 4. purchase from reputable suppliers
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