Results 261 to 270 of about 86,321 (308)

Food poisoning by poisonous toadstools.

open access: yesFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1994
openaire   +2 more sources

Poisonous Mushrooms and Food Poisoning

open access: yesJAPANESE JOURNAL OF FOOD MICROBIOLOGY, 1993
openaire   +1 more source

Food Poisoning

Emergency Medicine Clinics of North America, 2007
Food poisoning is encountered throughout the world. Many of the toxins responsible for specific food poisoning syndromes are no longer limited to isolated geographic locations. With increased travel and the ease of transporting food products, it is likely that a patient may present to any emergency department with the clinical effects of food poisoning.
David T, Lawrence   +3 more
openaire   +2 more sources

Salmonella food poisoning

Medical Journal of Australia, 1984
During an outbreak of Salmonella typhimurium food poisoning in September 1983, in Sydney, 10 affected subjects were admitted to the same hospital. On admission to hospital, all patients were severely dehydrated; two patients developed acute tubular necrosis, while a third patient had myopericarditis. Bacteraemia was confirmed in two patients, in one of
A M, Keogh   +4 more
openaire   +4 more sources

Food poisoning and fish

Journal of the Royal Society of Health, 1983
FOOD POISONING caused by the consumption of fishery products is reviewed. More detailed descriptions are given of those types with some special or unique association with fish such as botulism, Vibrio para haemolyticus and scombrotoxin poisoning.
openaire   +2 more sources

Histamine Food Poisoning

2016
The consumption of food containing high amounts of histamine and other biogenic amines can cause food poisoning with different symptoms linked to the individual sensitivity and the detoxification activity. Histamine is the only biogenic amine with regulatory limits set by the European Commission in fish and fishery products, because it can lead to a ...
SCHIRONE, MARIA   +3 more
openaire   +2 more sources

FOOD POISONING SYNDROMES

Gastroenterology Clinics of North America, 1993
Despite our society's advances in sanitation, food preservation, and hygiene, the prevalence of foodborne disease remains high (12.6 million cases per year in the United States). Although there is a constant need for education of food handlers and consumers, there is also a need for continued vigilant monitoring of coastal waters, meat packing ...
W R, Bishai, C L, Sears
openaire   +2 more sources

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