Because the bacteria continue to multiply in the body and cause infection, the reaction will be slower.
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Here’s how to tell the difference between the two: A slower reaction is normally caused by a food infection.
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A rapid reaction is normally caused by a food intoxication. Many people who think they have the 24-hour flu have had a foodborne illness caused by some type of pathogen.
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Have you ever had the “24-hour flu”? Probably not, because there’s no such thing. Many fungi are harmless or beneficial, but some, such as mould that grows on spoiled food, can be harmful and remain even after cutting or scraping the visible mould off the food.
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Chemical, such as cleaning agents or pesticides.Understanding each of these is critical in ensuring that food safety is maintained. Food poisoning can occur even when foods are properly cooked.įoodborne illnesses can be caused by any of: Properly cooked food can never cause food poisoning.Ĥ. Even clean kitchens can make people sick.Ĥ. Only dirty kitchens can make people sick.ģ. Really fresh food can cause food poisoning if it is not properly handled.ģ. Really fresh food cannot make people sick.Ģ. A food with enough pathogens to make you sick may look, smell, or taste good.Ģ. A food with enough pathogens to make you sick will look, smell, or taste bad.ġ. Table 1 dispels some common misconceptions about food poisoning.
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There are many myths about foodborne illness and food poisoning. Food Safety, Sanitation, and Personal Hygiene 3 Causes of Foodborne Illnesses